Baked Pastrami and Cabbage Egg Rolls

You can use this technique to get great baked egg rolls with any filling. Freeze now and bake fresh!

Egg rolls are one of those appetizers that disappear the second they hit the table. They’re crispy, flavorful, and always a crowd favorite. And while we’re not against frying, we’ve reached that stage where if we can get food to taste just as good baked, then why not bake instead (while obviously healthier, it’s certainly easier, plus there’s less mess)?

So many of you have told us that you make Eti’s Baked Schnitzel instead of frying and everyone loves it (we can vouch for that too!). We think once you try these baked egg rolls, you won’t miss the fried ones either.

We’ve also made these both spring roll wrappers and egg roll wrappers. Both taste great, but we prefer the thinner spring roll wrappers. They bake up crisp without being too thick, which makes every bite lighter. You can usually find both kinds in the freezer section of your local supermarket.

Our filling is ready, so let’s show you how to assemble these.

You want to prevent your spring roll wrappers from drying up while you work. To accomplish this, dampen a paper towel so that it’s damp but not soaking. Place it on top of spring roll wrappers.

Place a wrapper with a corner facing you.

Place ½ cup filling in a rectangle in the center of the wrapper.

Fold in the 2 slides, envelope style. 

While holding the sides, lift up the bottom corner rolling it over the filling, while compacting the filling so it forms into a nice, firm cylinder. 

Have your cornstarch slurry ready. Then, using your fingers or a pastry brush, brush corn starch slurry on the edges as a glue. 

Finish rolling up the egg roll very tightly. 

Place assembled egg rolls on a lined baking sheet. 

Change it up! You can also fill up the spring roll wrappers with shredded beef. It’s a huge crowd pleaser either way! 

When ready to bake, spray generously with nonstick spray.

Bake for 18-20 minutes at 350°F (alternatively, you can bake at 400°F for 12-16 minutes). Serve with duck sauce (or your favorite dip!) and enjoy. 

Make Ahead Instructions:

–If you’re making these earlier in the day and baking fresh, don’t leave them on the counter. Cover well and place them in the fridge, but only if it’s going to be just a few hours. If it’s any longer (even if it’s the next day), freeze them.

–These freeze well; simply bake fresh. When baking from frozen, let thaw for 5-10 minutes at room temperature before spraying with nonstick cooking spray and baking. 

–Do not put any damp paper towel on the egg rolls once assembled, as that will cause the wrapper to break and the filling to spill out (as noted above, if not baking immediately refrigerate or freeze).