Egg-cellent Eggrolls

Categories: Breakfast Foods


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Recipe Information

Serving Size

1 egg roll


Makes 18 servings

Nutrition Information

One serving is 70 calories, 0 g fat, 5 mg cholesterol, 210 mg sodium, 14 g carbohydrates, 1 g fiber, and 3 g protein


c = cup, T = tablespoon, t = teaspoon, lb = pound, oz = ounce, fl oz = fluid ounce, pkg = package


  • 4 c Coleslaw mix
  • 1 c Carrots, diced or matchstick
  • 2 Green onions, diced
  • 2 c Mushrooms, diced
  • 2 T Soy sauce, lower sodium
  • 1 Garlic clove, minced
  • ¼ t Ground ginger
  • 18 Eggroll wrappers, 7-inch
  • ¼ c Water to seal eggrolls
  • Cooking Spray


  1. PREHEAT oven to 425°F and place a baking sheet in the oven as it preheats.
  2. MIX coleslaw, carrots, green onion, mushrooms, soy sauce, garlic and ginger in a large bowl.
  3. For each eggroll PLACE the wrap down so it is in the shape of a diamond.
  4. PLACE 1/3 c of the filling in the middle of the wrap spreading it horizontally from corner to corner.
  5. FOLD the bottom corner over the filling halfway. FOLD both sides in towards the middle.
  6. WET the remaining top triangle edges with water then ROLL the eggroll away from you over the flap to seal tightly.
  7. REMOVE the baking sheet from the oven. SPRAY with cooking spray, PLACE eggrolls seam side down on the sheet, SPRAY again and BAKE for 18-20 minutes.
  8. FLIP eggrolls half way through the baking process.

Chickasaw Nation Nutrition Services

Get Fresh! is an initiative of the Chickasaw Nation. This material was funded by USDA’s Supplemental Nutrition Assistance Program. This institution is an equal opportunity provider and employer. For more information on the Supplemental Nutrition Assistance Program or the FDP Grocery Stores, visit