Baked Veggie Egg Rolls & How to Fall in Love with Veggies

These Baked Veggie Egg Rolls are a great way to get the taste of Chinese without all the guilt. | read more at
I know I’m getting a little late start on my Meatless March recipes series (because I just couldn’t wait to share my taco stuffed cornbread muffin recipe!), but this is a goodie, and worth the wait, I promise. However, before we dive into this recipe of all things Chinese and deliciousness, I have a little treat for you! 
I don’t know about you, but I didn’t always love vegetables as much as I do now. Today I’m sharing some things I’ve learned along the way about how to make veggies work… and maybe even fall in love with them! 

How to Fall in Love with Veggies

Step out of your comfort zone

The first step in giving veggies a try is getting away from what you’ve always done. Before I began eating more vegetables, I bought everything canned. It lasted forever, was easy to heat up in a pot, and I honestly didn’t know any better! But the minute I began buying it all fresh, everything changed. It takes a little more prep work to cook fresh vegetables, but I’ll take those extra minutes to save on the high sodium counts, BPA, preservatives and lower nutritional value of their canned counterparts. And let’s face it, fresh veggies taste WAY better! 

Another way to step out of your comfort zone is trying things you never would have tried before. I never thought I’d be the kind of girl who craves brussels sprouts, gets excited over a bunch of kale, or who looks forward to cooking up some squash. But when I took that step and just tried them, I realized that all I had done was hurt myself by sticking to only what I was used to. 

Try this autumn veggie salad for a fun twist on your regular grub. 

Taste of Fall Salad (a healthier holiday recipe) | read more at

Make small changes

This is a biggie! If you’re not a big vegetable fan, don’t make yourself switch completely over to veggies from one day to the next. Not only is that going to backfire before you can say butternut squash, but it will give you an even more negative perspective on veggies. Instead, try replacing one side dish a week with a new vegetable, and slowly find ways to incorporate it into your diet. The more you do it, the more natural it becomes, and you’ll find yourself actually enjoying them, rather than grumbling through it! 

This sweet potato breakfast hash is a great way to sneak in some veggies first thing in the morning. 

A tasty sweet potato breakfast hash recipe that you will love and EVERYTHING you need to know about protein! | read more at

When in doubt, roast!

Most of the time, when people say you need to eat more vegetables, the first thing that comes to mind is a salad. While salads are packed full of nutritional value, I will be the first one to say they aren’t my favorite thing in the world. Salads have their time and place, but most of the time I prefer my veggies cooked rather than raw.
And y’all, I LOVE roasting my vegetables. That’s honestly how my love affair with them began. Roasting is one of the easiest ways to prepare veggies, and the results are so delicious. If you’re ever at a loss for how to prep your vegetables, just chop them up into 1 inch pieces, drizzle with a little bit of olive oil, sprinkle on some salt, pepper and dried herbs, and roast at 350 for 30 minutes. You’ll be surprised by how yummy they turn out!
And pro tip: turn the broiler on high for the last 5 minutes to give your veggies a nice crispiness you will LOVE. 

This tasty autumn veggie bowl is full of roasted veggies and chicken sausage. 

Autumn Veggies and Chicken Sausage |

Let go of what others say

I think the biggest thing holding me back from falling in love with veggies was the fact that I took others’ opinions to be my own. I thought “well if they don’t like it, then it must be nasty” (I’m lookin’ atchu brussels sprouts!).  I was so bad about doing that growing up… just ask my mom! But a few years ago I decided it was time to start making my own decisions, and I am so glad I did. I never would have been introduced to the yumminess of parsnips, the earthiness of bean sprouts, and the decadence of eggplant. Now some of my favorite recipes and meals include those vegetables that I swore I’d never eat! Once I let go of what others said, I realized that I was only holding myself back, and I fell in love with this awesome food group. 

You will love this Italian Eggplant Veggie Sauce! I never thought I’d like eggplant, but now I can’t get enough. 

Italian Eggplant Veggie Sauce

Get creative!

It’s easy to get stuck in a food rut. You automatically turn to what you’ve always done, and it gets boring. Y’all… no one wants boring food! That’s one of the reasons I love my blog- it encourages me to step out of my comfort zone so I can bring you a creative recipe every week. Pinterest is also a HUGE help when you want to try something new, or I highly recommend my two current favorite cookbooks: Against All Grain by Danielle Walker and Skinnytaste (Fast and Slow) by Gina Homolka. Both cookbooks have some amazingly delicious recipes that can be whipped up in a jiffy (or thrown into a crockpot), and the recipes showcase all your favorite vegetables in ways you may have never tried before! I make a recipe from one of them at least once a week, and haven’t found one I haven’t absolutely loved. 

This week I decided to get creative and try my hand at a healthier, veggie filled egg roll. And y’all… they are seriously MOUTHWATERING. I had one the other day after school and had to stop myself from eating the entire batch. That’s how good they are! Best of all, they are much lower in sodium than their traditional fried versions, and stuffed full of some of my favorite veggies.  It’s a keeper, that’s for sure! 

These Baked Veggie Egg Rolls are a great way to get the taste of Chinese without all the guilt. | read more at

Baked Veggie Egg Rolls

Any other Chinese food fans out there? I LOVE me a huge plateful of sesame chicken, a couple of decadent fried egg rolls, some delicious lo mein, and a big bowl of fried rice. So so good, amiright? The other day Isaac was at his night class, it had been a long day at work, and the last thing I felt like doing was cooking something for dinner. So I channeled my inner Gilmore and ordered some Chinese delivery. After burying my face in the orange chicken, lo mein, egg rolls and fried rice, my body caught up to my stomach. And let me tell you, it was NOT happy with the food I decided to eat. I had forgotten how salty and heavy Chinese food is! 

So as I was downing my fifth glass of water of the night, all I could think of was how I could make a better (but just as delicious) version of my all time favorite Chinese food- egg rolls. And so this recipe was born! 

These Baked Veggie Egg Rolls are a great way to get the taste of Chinese without all the guilt. | read more at

Isaac picked me up some egg roll wrappers from a local Asian grocery store, and I stuffed them with zucchini, carrots, bell peppers, onions, mushrooms and cashews. I baked them instead of frying, and the result? Some of the most delicious egg rolls I’ve ever tasted! They are great on their own as a quick afternoon snack, or as a meal with a side of cauliflower fried rice or homemade ramen (recipe coming soon!!). 

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Baked Veggie Egg Rolls


  • 4 egg roll wrappers
  • 2 tsp olive oil
  • 1 zucchini
  • 1 small onion
  • 1 green bell pepper
  • 1 large carrot, peeled
  • 1 tsp garlic
  • 1/2 cup raw cashews


  1. Preheat oven to 350F.
  2. Cut the veggies into thin 3 inch long slices.
  3. In a large skillet, heat the olive oil, then cook the veggies with the garlic until soft, about 10-15 minutes.
  4. Once cooked, scoop 1/2 cup of the veggies into the center of the egg roll wrapper and line them, all going the same direction. Sprinkle 2 Tbsp of cashews in each egg roll.
  5. Roll the egg roll like a burrito (I recommend you watch a video if you don’t know how to do this!), and wet the closing flap with some water to seal.
  6. Place the egg rolls on a parchment paper lined baking sheet and bake for 20 minutes, or until the egg wrapper is golden brown.
  7. Eat immediately or keep in the refrigerator for up to one week. To reheat, heat in the oven or a toaster oven until thoroughly warmed.

Now it’s your turn to talk! Answer one of these questions in the comments below:
What are your feelings towards vegetables?
Have you ever tried making a healthier version of one of your favorite foods?

These Baked Veggie Egg Rolls are a great way to get the taste of Chinese without all the guilt. | read more at

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What do you think

  1. Sarah Jean says:

    I love the Cashew twist! Pinning to make these too. I really do make your recipes and love them.

    • Thanks Sarah! I added the cashews because they’re my hubby’s favorite nut and I knew he’d LOVE that these egg rolls had them in it.
      And I love love love that you try the recipes. That seriously makes my day knowing you enjoy them too!! <3 Thanks for all your kinds words- they mean the world to me.

  2. I’m so hungry right now I totallly want these in my belly!!!

  3. Jessica Bradshaw says:

    So fun! GIrl, I have been loving your recipe posts. Everything looks so good. I used to hate vegetables, but as an adult, I love them. Now, I can use fresh veggies and cook them in different ways as opposed to eating them from a can. ;) YUMMM

    • Aww thank you Jessica! You’re so sweet! <3
      I was honestly the same way when I was younger. I really think that my taste buds must have changed when I got older, because I used to HATE a lot of the things I love now. Glad I'm not the only one who used to eat from a can haha ;)

  4. Neely says:

    I love egg rolls. These look especially delish!

  5. Candy Kage says:

    Baked not deep fried is a winner in my books. All veggies is the way to go.

  6. Chrissy Z. says:

    Mmh, I love veggie rolls and I love the fact that these are baked and not fried!
    And all the other dishes look delicious as well!

  7. Amanda Nicole Hughes says:

    These look delicious! I want some!

  8. Ayanna says:

    Yummy! I never thought about baking egg rolls, love it. I love finding new ways to prepare veggies and giving my family a new dish to try.

  9. Leah says:

    So yummy! I’ve pinned this so more people will see it. I think I can get my kids to try it.

  10. This looks so good, and really healthy; I love egg rolls and need to try this!

  11. Diana says:

    What an interesting twist! Love delicious.

  12. Charlotte says:

    I’ve always wanted to make egg rolls! These look delicious and not terribly complicated, like I would have thought! Thanks so much for sharing this recipe :) Also! I’m totally glad that I didn’t allow the foods of my childhood ruin the foods I enjoy eating so much in adulthood (YES to brussel sprouts and broccoli!).

  13. Mistle says:

    I love veggies! This recipe looks amazing (along with the other ones as well). I need to try this out soon!!

  14. Melissa Blake says:

    Those look delicious! xoxo

  15. Christina says:

    Oh my goodness these look so crazy good

  16. Pooja Mitra says:

    Looks delicious, will try definitely.

  17. Stephanie says:

    These look amazing! Definitely on my must try list!

  18. YUMMM! This looks mouther wateringly delicious! Can’t wait to make it!

  19. Joscelyn | Wifemamafoodie says:

    What a great idea! They sound sooo delicious!

  20. Maddi says:

    these look delicious and your photos are stunning!

  21. Erin Klema says:

    I love egg rolls. When I get a craving for greasy Chinese take out, they are a big reason why. I pinned your recipe, so now when I get that craving again, I can opt for a healthier version at home. They really do look delicious. I might have to plan an Asian cuisine night soon!

I'm becca, and I'm so glad you're here.

I'm a sinner saved by grace who loves staying active and eating healthy. I am married to my high school sweetheart, Isaac, and I'm mama to James and an adorable puppy named Lillie.

meet becca

healthy living blogger


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