Baked Egg Rolls

The theme for Monday posts in March is Fun with Pastry.

No, I’m not making pastry nor am I giving recipes for pastry.

I buy it.

The recipes will be using purchased puff pastry or phyllo (filo) dough.

Both puff pastry and phyllo can be frozen and re-frozen (once).

I made these Egg Rolls with brick (brik, warqa) pastry which is common in most North African cuisines and popular in France. It’s very similar to phyllo, but is a bit easier to work with as it doesn’t dry out as fast.

You can use either and I have given instructions for both.

I have a lot of pastry choices here in France – but wonton wrappers are not among them.

I bake rather than deep fry.

Click here to Pin Baked Egg Rolls


Baked Egg Rolls

Brick pastry or phyllo (filo) work well with these easy, baked Egg Rolls

  • Author: Kate
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 2 servings 1x
  • Category: First Courses


  • 4 sheets of Brick (or 2 sheets of phyllo)
  • 1 medium carrot, trimmed, sliced into very thin matchsticks
  • 1 medium  rib celery, trimmed, sliced into very thin matchsticks
  • 3 green onions, trimmed, sliced thinly
  • 2oz (60gr) mushrooms, trimmed, sliced thinly
  • 2 tsp soy sauce
  • 1/4 tsp powdered ginger
  • 1 tsp sesame oil
  • 1 tsp olive oil
  • olive oil for brushing
  • Dipping Sauce:
  • 2 tbs soy sauce
  • 1 tbs Balsamic vinegar
  • 1 tsp sesame oil


  • Heat oils and ginger in a skillet until hot.
  • Add vegetables and sauté until tender.
  • Add soy sauce and stir well.
  • Divide mixture in fourths
  • Brick:
  • Spread 1/4 mixture on each sheet of pastry and roll, folding in sides.
  • Trim excess to make a neat egg roll.
  • Phyllo:
  • Thaw the phyllo if needed. Keep covered.
  • Remove 1 sheet of pastry and re-wrap the rest.
  • Lay the sheet out flat and lightly brush all over with olive oil.
  • Cut pastry in half the long way.
  • At the narrow end of each strip divide and arrange 1/4th of the vegetables.
  • Fold the sides in and roll up like a cigar.
  • Repeat with 2nd sheet.
  • For both:
  • Place on a lightly oiled baking sheet, brush the tops & sides with oil and bake, 400F (200C) for 12 – 15 minutes, until golden.
  • Whisk ingredients for dipping sauce and serve with Egg Rolls


You could use purchased sweet & sour sauce, or nem sauce for dipping


  • Serving Size: 1/2 recipe
  • Calories: 229
  • Sugar: 5.2 g
  • Sodium: 721.2 mg
  • Fat: 15.3 g
  • Saturated Fat: 2.3 g
  • Trans Fat: 0 g
  • Carbohydrates: 19.7 g
  • Fiber: 2.3 g
  • Protein: 4.5 g
  • Cholesterol: 0 mg

Keywords: egg rolls, phyllo, nem

Baked Egg Rolls

If you prefer all mushrooms…. Mushroom Spring Rolls

That’s it!

4 thoughts on “Baked Egg Rolls”

  1. So many things enclosed in filo pastry here in Morocco but mostly are deep fried (both sweet and savoury) so I steer clear . Like you I prefer baked !

  2. This looks delicious and I never thought of stuffing and baking ‘egg’ rolls like this. I do have access to wonton wrappers, but I think I might like this better, being baked. I don’t deep fry anything. I don’t really fry anything in the true sense of the word. Getting rid of the used oil has always been problematic for me. And I don’t have an air fryer because I just don’t have any room for one more thing in my too small kitchen.

    • I can get rice paper but not wonton wrappers. I’m happy with phyllo and baked. I did a small bit of deep-frying in the US, in a wok, but hated having to get rid of the oil. I used to take it ‘out back in the woods’ and toss it but that’s not really the best option. lol
      And I’m not getting an air-fryer…. at least, not now.


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