Baked Egg Roll Recipe With Coleslaw Mix: Crispy Wonton Shells Filled With Tangy Cabbage

This baked egg roll recipe with coleslaw mix delivers the perfect balance of crispy wonton shells and tangy cabbage filling—transforming a classic takeout favorite into a healthier, homemade version. The secret lies in using store-bought coleslaw mix as the filling base, which adds that signature tangy crunch without extra prep time. I've perfected the baking technique to ensure the shells stay crispy while the filling remains tender, creating a dish that's both satisfying and restaurant-quality.

The beauty of this recipe is its versatility—ideal for breakfast, brunch, or even a light dinner. You'll start with wonton wrappers, which are easier to work with than traditional egg roll wrappers, and a filling made from coleslaw mix, ground pork (or a plant-based alternative), and just the right amount of seasoning. The baking method ensures the egg rolls develop that golden, crispy exterior while keeping the filling warm and flavorful inside.

What makes this recipe stand out is the perfect texture contrast: the crispy, slightly caramelized wonton shells give way to a filling that's tangy, slightly sweet, and packed with the crunch of shredded cabbage. The result is a dish that's hearty enough to be a main course but light enough to enjoy as an appetizer. Plus, you can customize the filling with your favorite proteins or vegetables to suit any dietary preference.

Ready in under an hour, this baked egg roll recipe is perfect for meal prep or serving fresh. The best part? No deep-frying required—just a simple baking technique that delivers the same satisfying crunch. Serve with a side of sweet chili sauce or soy dipping sauce for the full experience. Let's get started!

Ingredients for baked egg roll recipe with coleslaw mix

Crispy shells, tangy filling—just 13 ingredients for restaurant-quality egg rolls without frying.

The wonton wrappers are the star here. King Noodle or Martins brand are my go-tos—they're thin enough to crisp up perfectly. Grab a package, but check the expiration date—these go stale fast. The coleslaw mix? Kroger or store-brand works perfectly, but skip the pre-mixed kind with dressing already in it. Fresh ginger and garlic make all the difference—Trader Joe's has pre-minced garlic if you're short on time, but fresh is always better. For the pork, lean is key—ground pork shoulder gives the best texture, but ground chuck works in a pinch.

No pork? Ground turkey or plant-based crumbles (like Beyond Meat) work great. Swap soy sauce for coconut aminos if you're avoiding sodium. The sesame oil is non-negotiable for that authentic flavor—La Choy is my go-to brand. If you're missing hoisin sauce, 1 tbsp soy sauce + 1 tsp honey does the trick. For the filling, don't overmix—just combine everything until it's barely holding together. The texture should be loose enough to pipe neatly into the wrappers. And trust me, beaten egg on the edges is worth the extra 30 seconds—it seals those babies shut!

These keep surprisingly well—3 days in the fridge if stored in an airtight container. Reheat at 375°F for 10-12 minutes until golden and crispy again. For meal prep, bake a double batch and freeze half. Pop them straight from frozen at 400°F for 15-18 minutes—no thawing needed. The filling stays fresh longest if you keep the egg rolls unassembled in the fridge until ready to bake. Serve with that sweet chili sauce—Duke's is my favorite, but any brand works. Leftovers? Toss them in a salad the next day for a fun texture contrast!

Step-by-step instructions for crispy baked egg rolls

Here's how to transform simple ingredients into irresistibly crispy egg rolls that taste homemade.

In a large bowl, combine the 4 cups coleslaw mix with the 0.5 lb ground pork. This mix already contains shredded cabbage and carrots—perfect for our filling. Add the 4 cloves minced garlic cloves, 1 tbsp finely grated ginger root, 2 tbsp soy sauce, 1 tbsp sesame oil, 0.5 tsp salt, and 0.25 tsp black pepper. Mix everything thoroughly with your hands until the pork is fully coated and the flavors meld together.

Here's the thing—don't skip the sesame oil. It adds that nutty depth that makes this filling sing. If your coleslaw mix feels dry, add a splash of water (just enough to moisten) so the filling holds together when we roll it. The mixture should be sticky enough to cling to the wonton wrappers without being soggy.

Lay out 16 wonton wrappers on a clean, flat surface. Place about 1 tablespoon of the filling mixture in the center of each wrapper (about ¼ cup total). Fold the wrapper diagonally to form a triangle, then seal the edges tightly by pressing with your fingers. The key is to keep the filling snug—don't overstuff or the egg rolls won't crisp properly.

For extra security, brush the sealed edges with a little 1 whole beaten egg using a pastry brush. This creates a golden seal that prevents leaks during baking. I like to work in batches—assemble 8 at a time, then brush the edges while I finish the rest. This keeps everything organized and prevents the filling from drying out.

Preheat your oven to 375°F. Arrange the sealed egg rolls on a parchment-lined baking sheet, leaving about ½ inch of space between each one. Brush the tops generously with the remaining 1 whole beaten egg mixed with 1 tbsp olive oil—this gives them that irresistible golden-brown crust. Bake for 20-25 minutes, flipping them halfway through, until they're deep golden brown and crispy all over.

Don't walk away during the last 5 minutes. The egg wash will bubble and turn golden—this is your signal they're almost done. If the bottoms aren't crispy enough, return them to the oven for another 2-3 minutes. The filling should be hot and the wrappers should crackle when you press them gently.

Let the egg rolls rest for 5 minutes before serving—this helps them set and makes cutting easier. While they rest, mix together 1 tbsp hoisin sauce and 0.25 cup sweet chili sauce in a small bowl. This combination adds sweetness and a little heat that cuts through the richness of the egg rolls.

Slice each egg roll diagonally into 4 pieces and serve immediately with the dipping sauce. The contrast of crispy, golden wrappers with the cool, tangy filling is what makes these egg rolls addictive. For extra flair, sprinkle with toasted sesame seeds right before serving—they add texture and tie all the flavors together.

Wine and beer pairings for baked egg roll recipe with coleslaw mix

Crispy Shells

For these baked egg rolls, I recommend pairing with a dry Riesling from Germany or Austria—its crisp acidity and subtle sweetness mirror the tangy coleslaw filling. The Kühner Riesling Kabinett ($15-$20) is my go-to because its light body won't overpower the dish. Serve it slightly chilled (50-55°F) to highlight the bright citrus notes that complement the sesame oil in the filling. 🍷

Tangy Balance

A Sauvignon Blanc from New Zealand works beautifully with the sweet chili dipping sauce. Look for a Cloudy Bay Sauvignon Blanc ($20-$25)—its zesty lime and grapefruit flavors cut through the richness of the pork filling while enhancing the cabbage's natural crunch. The crisp finish cleanses your palate between each bite of crispy egg roll. I like to serve it at 45-48°F to preserve its vibrant acidity.

Beer Pairings

For beer lovers, a Belgian Witbier like Stella Artois Wit ($10-$12) is perfect—its coriander and orange peel notes complement the sesame and hoisin flavors. The effervescence also helps balance the dish's richness. If you prefer something bolder, try a German Helles Lager like Weihenstephaner Original ($12-$15), which provides a malty contrast to the egg rolls' crispy texture. Serve both at 40-45°F for optimal flavor.

Non-Alcoholic Options

For a refreshing non-alcoholic pairing, try sparkling apple cider like Martinelli's Sparkling Apple Cider ($8-$10). The effervescence and apple notes enhance the sweet chili sauce while balancing the savory filling. Alternatively, a ginger beer like Feather Ginger Beer ($5-$7) adds a spicy kick that mirrors the black pepper in the egg rolls. Both options keep the meal light and refreshing. 🥤

Regional Variations

In Southern China, these egg rolls would traditionally be served with a lightly sweetened tea like jasmine tea to balance the dish's richness. The floral notes complement the sesame and hoisin flavors beautifully. For a modern twist, try a matcha latte—the earthy bitterness contrasts wonderfully with the crispy shells and tangy filling. 🍵

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