Baked Egg Rolls with Peanut Sauce

@cokocooks

A side of egg rolls was always a must whenever I go to an Asian restaurant. I just can’t resist the crunch, especally when dipped in one of my favorite dressings. I decided to recreate my own version of this side dish and make Baked Egg Rolls served with Peanut Sauce. They are just as crisp and flavorful as I remember, but just a little bit lighter.

This egg roll filling is so flavorful, and would actually be delicious on its own. I have seen people make egg rolls in a bowl, and this filling would go perfect for a meal like that. The bulk of the filling is veggies including cabbage, carrots, and water chestnuts. All hardy veggies with a crunch that soak up all the flavor. The Asian flare comes from the sesame oil and coconut aminos that seasons all the veggies. I also added a little siracha in there for a hint of spice. Sausage adds some additional protein, but I mainly love it for all the seasonings. You can also sub ground chicken.

Wrapping up the egg rolls is very comparable to wrapping a burrito. The key is to roll them up tightly in the egg roll wrapper and sealing the seam. I love topping it with a spray of avocado oil and some sesame seeds to make them extra crunchy!

Every egg roll needs a good sauce. I always use to have sweet and sour sauce as a kid, but this time I wanted a creamy peanut sauce. I use the same peanut sauce that I topped my Vegan Stir Fry with Peanut Sauce. I just love that dressing so much, and it has just enough peanut butter flavor for these egg rolls.

These are everything I wanted and more out of homeade egg rolls. They were actually so much fun to make, and super tasty. I even froze some so I can pull them out whenever I want an easy side. I love serving them with my Cauliflower Rice Stir Fry, or you can just set them out for a crowd pleasing appetizer. If you love egg rolls, but want to make them a little lighter, give these Baked Egg Rolls a try!

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3.50 from 2 votes

Baked Egg Rolls with Peanut Sauce

A traditional egg roll with veggies and sausage and a side of peanut sauce for dipping

Prep Time 20 minutes minutes

Servings 15

Ingredients

• 14 oz shredded cabbage mix
• 1 cup shredded carrots
• 1 lb ground sausage (turkey or pork)
• 2 cloves garlic
• 2 green onions chopped
• 1 8 oz can sliced water chesnuts drained
• 1 tbsp siracha
• 1/3 cup coconut aminos
• 1 1/2 tbsp sesame oil

Peanut Sauce

• 4 tbsp powdered peanut butter
• 4 tbsp creamy peanut butter
• 2 tbsp maple syrup
• 2 tbsp rice vinegar
• 4 tbsp tamari
• 2 tsp garlic chilli sauce

Instructions

• In a large skillet on medium high heat, brown the sausage until fully cooked. Drain sausage and set to the side.
• In the same pan, add sesame oil, garlic, and green onions. Saute for 2-3 minutes until fragrant.
• Add in cabbage, carrots, coconut aminos, sriracha, and water chestnuts to the pan. Sauté for 5-10 minutes until the cabbage has cooked down, and everything is well combined.
• Preheat oven to 425.
• Place an egg roll wrapper on a clean surface. Add 2 large spoonfuls of the mixture in the middle (about 1/4 cup).
• Fold the egg roll wrapper over the mixture, fold up the sides, and roll tightly.
• Brush the seam side with water to seal it, and place on a non stick baking sheet lined with parchment paper.
• Repeat with the rest of the egg roll wrappers until the filling is gone. Make sure to place about 1/2" apart so the egg rolls don't stick.
• Spray or brush the top of the egg rolls with butter or oil and place in the oven for 15-20 minutes until golden brown.
• While the egg rolls cook, mix together all the peanut sauce ingredients in a separate bowl until smooth.
• Serve after egg rolls have cooked.
• Keep leftover in the fridge for 3-5 days.

Enjoy!

* Follow me on instagram @_cokocooks for a video or feel free to ask questions or leave any comments!

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