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Baked Veggie Egg Rolls

I have been wrestling with rice wrappers for nearly 5 years now. Many packages of ripped, shattered and broken wrappers later, I finally retired the rice wrapper package in my pantry. I really hate wasting food and I certainly wasn't going to throw the rest of the package out, so they have sat there for a good 6 months, untouched.

There are days that I stare into my fridge, then walk over to my pantry and stare into it. Its a real hopeless activity, searching for something delicious and ready made for me. There is never anything ready made in there, and so I walk back and forth between the fridge and the pantry with the odd pit stop in the freezer, looking for inspiration.

The other week in this back and forth routine, I eyed the rice wrappers. I pulled them out and thought to myself, "I'm gonna make somethin' outta you!" There they sat on my counter and there I stood staring at them. Now the picture on the package looked like some deliciously impossible spring roll and I thought THAT'S IT, we are not leaving this kitchen until THAT happens!

Determined this time, I wasn't going to miss a beat, so I opted to read the instructions, something I thought was clearly not necessary last time! All of a sudden there she be, the most perfect rice wrappers I ever did make! All because of a little, *AHEM*, okay, a lot of stubborn in me, not wanting to read the instructions 5 years ago.

Don't they look perfect?!

SO, I'll give you the Coles Notes version. Your rice wrapper needs to be soaked for 5 SECONDS, no longer (my first mistake). Then lay your rice wrapper flat on your cutting board for 30 SECONDS, this has to happen to soften the wrapper so that you can actually wrap it (my second mistake). This is so important, you'll hear about this again below!

Eric says these were the BEST thing to come out of our kitchen so far, so enjoy!

Baked Veggie Egg Rolls

Makes 6 Spring Rolls


  • 6 rice wrappers

Egg Roll Stuffing:

  • 1 egg

  • 1 zucchini shredded

  • 2 small carrots shredded

  • 1/4 cup of peas

  • 2 tbsp Bragg's Liquid Aminos (or soy sauce)

  • 1/2 tbsp ginger powder

  • 1 tsp brown sugar (I love Wholesome)

  • 1 tsp pepper


  1. Preheat oven at 425

  2. Starting with your egg roll stuffing, begin by shredding your zucchini and carrots with a grater.

  3. Combine shredded veggies, and all other ingredients in your bowl and set aside.

  4. Now onto your rice wrapper! You are going to need a large dish that will allow your rice wrapper to be submerged in water.

  5. Soak the rice paper in warm water for about 5 seconds. Lay it out on a flat platter for about 30 seconds until it is soft and pliable. Then the rice wrapper is ready to wrap.

  6. Prepare your baking sheet by lining with parchment paper and set aside. Next we are going to roll your wrapper. Want to avoid broken wrappers like me? Check out the diagram:

Fill to the edge of the circle

Fold in sides of wrapper over your filling

Roll from bottom toe encase filling

Wrap it up into a roll and seal!

6. Place baking sheet in the oven, baking for 20 minutes, flipping your rolls at the 10 minute mark.

7. Serve hot with your favourite dipping sauce.

Tip: These can easily be frozen for an easy addition to any meal or as a ready made appetizer. Just simply pull out and reheat.

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