School Lunchbox
Baked Vegetable Cheese Egg Rolls, A Crispy Nutritious School Lunch
Prep
15 min
Cook
18 min
Servings
4
Level
Easy
These baked vegetable cheese egg rolls are the answer for moms who want their kids to have a healthy lunchbox that they'll still love. Egg roll wrappers are rolled up with a filling of egg, carrot, corn, and cheese, then baked with very little oil until crispy and golden. Easy to make in the afternoon, and they stay crunchy right through school break time."
🧂 Ingredients
🍽️ Servings: 4
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 10 sheets ready-to-use egg roll wrappers
- 3 chicken eggs
- 1 carrot, coarsely grated
- 100 grams sweet corn kernels
- 2 stalks scallions, thinly sliced
- 50 grams cheddar cheese, grated
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp ground pepper
- 1/2 tsp powdered broth seasoning (optional)
- 2 tbsp vegetable oil, for brushing
- 1 tbsp all-purpose flour (for the sealing paste)
- 2 tbsp water (for the sealing paste)
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👩🍳 Instructions
- 1 Beat the eggs lightly in a bowl, then mix in the grated carrot, corn kernels, scallions, grated cheese, garlic powder, salt, pepper, and powdered broth seasoning. Stir until well combined.
- 2 Heat a little oil in a non-stick pan, pour in the egg-vegetable mixture, and scramble or make a thin omelet until cooked through. Remove from the pan and let cool slightly.
- 3 Make a sealing paste from the flour and water, stirring until thick like glue.
- 4 Take one egg roll wrapper, place 1-2 tbsp of the egg-vegetable filling on one side, then roll it up, folding both ends in like an envelope, and seal the final edge with the flour paste.
- 5 Repeat until all the wrappers and filling are used up. Preheat the oven to 400°F (200°C) for 5 minutes.
- 6 Arrange the egg rolls on a baking sheet lined with parchment paper, and brush the surface lightly with vegetable oil using a pastry brush.
- 7 Bake for 15-18 minutes, flipping once halfway through baking, until the wrappers are crispy and evenly golden brown.
- 8 Remove from the oven and let cool briefly before packing into a lunchbox, so they don't get soggy from the trapped heat and steam.
💡 Tips
• Use a moderate oven temperature so the wrappers cook evenly without burning at the edges.
• The filling can be varied with shredded chicken or chopped smoked beef for extra protein.
• If you don't have an oven, you can shallow-fry them in a little oil until golden brown; they'll still turn out crispy.
• Stand the egg rolls upright in the lunchbox so they don't stick together and stay crunchy until midday.
📊 Nutrition Facts / serving
210
Calories (kcal)
8 g
Protein
10 g
Fat
22 g
Carbs
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