Baked Egg Rolls and Dipping Sauce

Baked Egg Rolls and Dipping Sauce

4.6 of 5 (5)
member ratings
Nutritional Info
  • Servings Per Recipe: 22
  • Amount Per Serving
  • Calories: 130.5
  • Total Fat: 4.6 g
  • Cholesterol: 15.3 mg
  • Sodium: 533.9 mg
  • Total Carbs: 15.4 g
  • Dietary Fiber: 0.9 g
  • Protein: 6.6 g

View full nutritional breakdown of Baked Egg Rolls and Dipping Sauce calories by ingredient


Ground turkey can be used instead of ground pork to reduce the calories Ground turkey can be used instead of ground pork to reduce the calories
Number of Servings: 22


    Egg rolls:
    2/3 cup coarsely chopped celery
    2/3 cup coarsely chopped carrot
    2 cups shredded cabbage
    1/2 teaspoon vegetable oil
    2/3 cup chopped onion
    1/2 teaspoon minced peeled fresh ginger
    1 garlic clove, minced
    1/2 pound ground turkey breast
    1 1/2 tablespoons low-sodium soy sauce
    1/4 teaspoon black pepper
    14 egg roll wrappers
    1 large egg white
    Cooking spray

    3/4 cup low-sodium soy sauce
    6 tablespoons rice vinegar
    2 tablespoons dark sesame oil
    1 tablespoon minced peeled fresh ginger
    1/3 cup thinly sliced green onions (optional)


Preheat oven to 425°.

Combine celery and carrot in food processor, and pulse 10 times or until finely chopped.

Combine celery mixture and cabbage in a medium bowl. Cover with plastic wrap; vent. Microwave at high 5 minutes; drain.

Heat vegetable oil in a large nonstick skillet over medium-high heat. Add onion, 1/2 teaspoon ginger, and garlic; sauté 2 minutes. Add pork; cook thoroughly. Remove from heat; stir in cabbage mixture, 1 1/2 tablespoons soy sauce, and pepper. Cover and chill 15 minutes.

Place 1 egg roll wrapper at a time onto work surface with 1 corner pointing toward you (wrapper should look like a diamond). Trim 1 inch off right and left corners of wrapper. Spoon 3 tablespoons pork filling into center of wrapper. Fold lower corner of egg roll wrapper over filling. Fold in trimmed corners. Moisten top corner of wrapper with egg white; roll up jelly-roll fashion. Repeat procedure with remaining wrappers, pork filling, and egg white.

Lightly coat egg rolls with cooking spray, and place, seam side down, on a baking sheet coated with cooking spray. Bake at 425° for 18 minutes or until golden brown.

To prepare sauce, combine 3/4 cup soy sauce, vinegar, sesame oil, and 1 tablespoon ginger; serve with egg rolls. Garnish with green onions, if desired.

Yield: 14 servings (serving size: 1 roll and about 1 tablespoon sauce)

Number of Servings: 22

Recipe submitted by SparkPeople user LIVING4HIM2DAY.

Member Ratings For This Recipe

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    3 of 3 people found this review helpful
    These are just great! I may do them a littlle different next time...A little less meat (I used ground turkey) and a little more cabbage. Less carrot and celery also. Other than that they turned out great. Only had to bake them under 10 minutes. YUM! Great with Duck Sauce and Chili Sauce. - 5/8/09

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    2 of 2 people found this review helpful
    I've made these a couple times now and i love them and bonus so does my daughter:) - 1/10/11

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    1 of 1 people found this review helpful
    i made this veg. style awsome!!!!!!!! - 5/22/10

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    1 of 1 people found this review helpful
    I really want to make these, but I'm curious... is there 14 servings? Wht does it also say the # of servings is 22? Is the nutritional value that for 1 roll and 1 tbsp of sauce, or for 1/22 of the entire recipe input? Thanks... - 9/1/09

    Reply from LIVING4HIM2DAY (12/19/09)
    Sorry I'm replying so late! If I remember correctly, I ended up with more servings than the actual recipe predicted. I made 22 eggrolls instead of 14. According to SparkPeople's recipe calculator, this is the nutritional value for 1 eggroll and 1 tablespoon of sauce if yielding 14 eggrolls.

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    1 of 1 people found this review helpful
    Incredibly good! Just one question, did you find the sauce never really mixed well? It tasted fine...maybe a little heavy on the vinegar, but otherwise great! - 7/20/09

    Reply from LIVING4HIM2DAY (12/19/09)
    Sorry I'm replying so late! I personally prefer restaurant eggroll sauce. I also have an Asian friend who makes her mom's special fish sauce for eggrolls.