ADVERTISEMENT
Sheet Pan Baked Egg Rolls Recipe: A Healthy Twist on a Classic Favorite
Egg rolls are a popular appetizer or snack, often deep-fried and filled with savory ingredients like vegetables, pork, and chicken. While they’re delicious, the deep-frying process can be greasy and heavy. What if you could enjoy all the flavor of traditional egg rolls but with a healthier twist? Enter Sheet Pan Baked Egg Rolls—a lightened-up version of this beloved dish that’s easy to make, requires minimal oil, and is baked to crispy perfection.
These sheet pan egg rolls are the perfect solution for busy weeknights, meal prep, or serving a crowd. Packed with flavorful fillings and a crispy golden crust, they’re sure to become a new family favorite. Let’s dive into how to make these crispy, baked egg rolls that everyone will love!
Ingredients:
- 1 tablespoon olive oil (for sautéing)
- 1/2 pound ground chicken (or pork, beef, or tofu for a vegetarian option)
- 1 cup shredded cabbage (green or napa cabbage works best)
- 1/2 cup shredded carrots
- 2 green onions, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon ground black pepper
- 12 egg roll wrappers (found in the refrigerated section)
- 1 tablespoon water (for sealing egg rolls)
- 1 tablespoon sesame seeds (optional, for garnish)
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends
ADVERTISEMENT
