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Baked Veggie Egg Rolls

Baked egg rolls filled with sautéed red and green cabbage in sesame oil and coconut aminos! Rolled up a garnish of green onions and sesame seeds! These make for a perfect and delicious appetizer!
Course Appetizer
Cuisine Thai
Keyword baked veggie egg rolls
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 egg rolls
Author Winnie Liong


  • 6 tortillas - 6 inch I used siete foods
  • 1 tbsp sesame oil
  • 3 tbsp coconut aminos
  • 2 cups raw cabbage, mix of red and green
  • 1/4 cup green onions
  • sesame seeds, for garnish


  • Preheat oven to 400F. Prepare baking mat with oil spray.
  • Preheat pan to low-medium heat and sauté cabbage in sesame oil and coconut aminos.
  • When done, turn off heat and toss in about 3 tbsp green onions
  • Warm up tortillas in a pan on low heat, about 15-20 seconds on each side.
  • Add about 2 tbsp cabbage into each tortilla, sprinkle extra green onions if desired and sesame seeds on top before rolling up.
  • Place egg rolls on baking mat to be brushed with sesame oil.
  • Bake for 25 minutes! Serve with sweet chili sauce for dipping!