Baked Vegetable Egg Rolls as seen on Valerie's Home Cooking, Season 13.
Recipe courtesy of Valerie Bertinelli

Baked Vegetable Egg Rolls

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  • Level: Easy
  • Total: 1 hr 30 min (includes cooling time)
  • Active: 45 min
  • Yield: 16 egg rolls
This unique—and easy!—spin on classic egg rolls was inspired by Valerie's love of Indonesian flavors. They are full of vegetables, making them a perfect healthy main course or appetizer.



  1. Preheat the oven to 425 degrees F and line a rimmed baking sheet with parchment paper.
  2. Set up a food processor fitted with the blade attachment. Add the mushrooms, slightly breaking them up with your hands as you add them. Place the lid on and pulse until the mushrooms are finely chopped, 10 to 12 times.
  3. Add the bean thread noodles to a large bowl and cover with boiling water. Set aside.
  4. Add the coconut oil to a large sauté pan and heat over medium-high heat until the oil is shimmering. Add the mushrooms and salt. Cook, stirring occasionally, until all of the liquid from the mushrooms has released and evaporated, about 3 minutes. Add the scallions, garlic and ginger. Stir to incorporate and cook until fragrant, about 1 minute. Add the cabbage and carrots and cook, stirring occasionally, until the vegetables have softened, about 4 minutes. Turn the heat down to low and add the soy sauce, vinegar, sesame oil and sambal oelek. Stir to combine.
  5. Drain the noodles, then use kitchen scissors to cut the noodles into smaller pieces. Add the noodles to the pan with the vegetables and stir to combine. Turn the heat off and let the mixture cool to room temperature.
  6. Arrange one egg roll wrapper on a clean work surface (keep the remaining egg roll wrappers covered with a damp paper towel) with the corners pointing horizontally and vertically. Spoon 1/4 cup filling in the bottom third of the wrapper. Use a pastry brush to brush water along the edges of the wrapper. Pick up the corner of the wrapper closest to you and wrap it up and over the filling. Fold the two sides in, similarly to a burrito, then continue rolling from the bottom to create a roll. Place the finished egg roll on the prepared baking sheet. Continue the process with the remaining filling and egg roll wrappers. (You should end up with 16 egg rolls.) Spray the egg rolls with nonstick cooking spray.
  7. Transfer the egg rolls to the oven and bake for 10 minutes. Remove the egg rolls from the oven and flip them. Continue baking until both sides of the egg rolls are golden brown and crisp, an additional 5 minutes.
  8. Allow to cool for 5 minutes before serving.