Baked Not Fried Egg Rolls

Recipe by B.A.B
READY IN: 1hr 10mins
SERVES: 10-15




  • Preheat oven to 425 degrees.
  • Brown ground beef with salt, pepper and garlic powder. Use a lot of salt, pepper and garlic powder because the flavors will decrease when the meat is mixed with the cabbage and carrots.
  • After browning meat and getting the seasoning to the right taste (try the meat to see if it has enough flavor) place the cabbage and carrots in a very large mixing bowl.
  • Add the ground beef on top of the veggies.
  • Mix well and allow to sit for about 15 minutes. This step allows the cabbage to soften for easier rolling and lets the flavors mix.
  • Taste the cabbage and see if the flavoring is still strong enough. Add more salt, pepper and garlic powder until you get a taste you enjoy.
  • Crack the egg into a small bowl to make an egg wash to use when sealing the egg rolls.
  • Place 1-2 Tbs (more or less for easy rolling of egg rolls) of cabbage/meat mixture onto each egg roll wrap.
  • Fold egg roll wrap according to directions on package being sure to wrap them tightly.
  • Brush egg wash onto wrap while folding to seal the egg rolls.
  • Place egg rolls onto cookie baking sheet.
  • Spray egg rolls with PAM. Use enough PAM to give egg rolls a nice shine.
  • Flip egg rolls over and spray all sides well.
  • Place egg rolls in oven and bake for 15 minutes Egg rolls should be blond in color and crispy. Do not let egg rolls get too dark.