Healthy Egg Rolls

We enjoyed these egg rolls, but the kids missed the fried variety. Hmmmm, nonetheless I will make these again.

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I wasn't happy with the texture but the flavor was great. I think that next time I will bake them at 400degrees, turning halfway through. I will also spray the tops of them to see if that won't help to crisp them up.

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I would have preferred these if I had fried them-but they were pretty good for being baked. Since I am the only one in the house that likes egg rolls, I stuck the leftovers in the freezer- big mistake. When I tried reheating they were soggy and limp and a real mush. Very tasty when they cam out of the oven! I couldn't find the fat-free wrappers, and they needed a little longer to bake to be brown.

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These were just ok to us. I couldn't find egg roll wrappers, just spring roll, and they didn't work out. So, I'm only rating the filling. I'm used to a drier filling and these were a bit too mushy. I think I would also cut down on the ginger just a little. They weren't bad but I think I'll keep looking for something else.

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Thanks for making my first attempt at eggrolls an easy one. This is a great recipe. I accidentally cooked my cabbage a bit too long so the insides were not as crunchy as I would have liked, but that was my mistake. I only used teh cornstarch/water mixture to moisten the edges of the wrappers before folding/rolling them up. Next time I make these, I think I will brush them with a bit of olive oil before baking. I served these with Thai Dipping Sauce #33113 as a side to Panda Express Orange Chicken #103215.

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Great idea, BUT the taste was not great.

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Excellent! I love to make egg rolls, just hate the frying mess. These were perfect! DH doesn't do mushrooms so left them out but added bean sprouts. Thanks for sharing.

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Lowfat, tasty, and easy to make! I used the water chestnuts instead of the celery.

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This was my first try at egg rolls. They had great flavor and were quite easy to make! The egg rolls I bought weren't advertised as fat free but the nutritional information showed them as having 0g fat. I used 2 cups Chinese cabbage and 1 cup bean sprouts for something different. My only suggestion would be to flip the egg rolls half way through the baking process so both sides can get crisp and browned. Thanks Sharon!

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I am just floored at how easy these were to throw together. I'm not even sure they took a whole 40 minutes. That could be because I substituted bagged cole slaw mix for the chinese cabbage, but you couldn't tell in the finished product. These need a little more flavor kick to me, so next time I might add some red pepper flakes or teryaki sauce. They are very tasty baked (I flipped them after 7 minutes to prevent sogginess) and were really nice served with spicy chinese mustard. By the way, according to my calculations the wrappers add another 56 calories, which clocks these babies in at about 97 cals each. Thanks for the healthy recipe!

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These were very easy to make. Mine tuned out soggy on the bottom, so I will have to pan fry them next time or turn them over in the oven to crisp on both sides. They tasted really good though.

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This filling was great! I have to admit that after baking them for alloted time was not happy with texture....I fried them!*blushing* Well at least they were vegetable! I added quite a bit of pepper to the mixture to achieve the taste our local restaurant has and it was perfect! Thx for the great (and healthy) recipe Sharon! I will so make these again! :)

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I have never attempted making egg rolls before and the idea of HEALTHY oven-baked Egg Rolls was just too good to not try. Sharon’s instructions were really clear – essential when you’re treading unfamiliar culinary territory. This is a really versatile recipe, one where you could vary the ingredients to meet your taste preferences, which is another super-plus! This first time, I followed the recipe exactly, except for using fat-free egg roll wrappers which I also failed to find, but I intend to continue looking. These egg rolls, these HEALTHY egg rolls were absolutely scrumptious. We ate them with soy sauce. I recommend this recipe unreservedly! Thank you, Sharon, for another wonderful recipe!

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Really good. Couldnt find fat free wrappers tho. So glad I found a recipe that doesnt have bean sprouts. I hate them! These were really good.

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These were good! I had to bake them just a little longer..and I couldn't find fat free wrappers..Instead of celery I used water chestnuts. These will be made again and again. Thank you!!

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If you can get someone who dosen't really like egg rolls or cabbage (not me i love both!)to eat these thats gotta say something for them. Delicious!!!!

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These were excellent egg rolls!! But, since I made 5 different fillings...these did not go in the oven, they were fried. But the flavor was outstanding! I really enjoyed the flavor....who said you can't have flavor without meat???? Thank you for posting!!!

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This was my first attempt at making eggrolls and they turned out just great. I loved the all veggie filling and the eggroll wrappers had a crispy texture after baking. I was afraid they would be too soft or soggy or something but no worries there. Seved with a hot mustard sauce and a sweet/sour sauce. Very good and I appreciate you sharing this recipe.

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These are Excellent egg rolls! I really prefer an all vegetable egg roll and this was perfect. I served them with Bergys, Thai dipping sauce and also her Oriental dipping sauce. Thanks Sharon123....

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For healthy egg rolls, these were good. I used 1/4 cup dry sherry and 1/4 cup water instead of the 1/2 cup water called for, and doubled the amount of onion. I served them with a sweet/spicy sauce.

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