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# **Sheet Pan Baked Egg Rolls: A Crispy, Healthier Twist on a Takeout Favorite**
Who doesn’t love the crispy, savory goodness of egg rolls? But instead of deep-frying, this **Sheet Pan Baked Egg Rolls** recipe delivers all the crunch without the extra oil. These egg rolls are packed with flavorful veggies, seasoned ground meat, and wrapped in a golden, crispy shell—all baked to perfection! Perfect as an appetizer, snack, or even a light meal, this recipe is a must-try for anyone craving homemade takeout.
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## **Why You’ll Love This Recipe**
✔ **Healthier Alternative** – Baked, not fried, but still crispy!
✔ **Simple & Easy** – Uses a sheet pan for hassle-free cooking.
✔ **Customizable** – Fill them with your favorite veggies or protein.
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## **Ingredients**
### **For the Filling:**
– ½ lb **ground pork** (or chicken/turkey)
– 1 cup **cabbage**, shredded
– ½ cup **carrots**, julienned
– ½ cup **bean sprouts** (optional)
– 2 **green onions**, chopped
– 2 cloves **garlic**, minced
– 1 tsp **ginger**, grated
– 1 tbsp **soy sauce**
– 1 tsp **sesame oil**
– ½ tsp **salt**
– ½ tsp **black pepper**
**For the Egg Rolls:**
– 10 **egg roll wrappers**
– 1 tbsp **vegetable oil** (for brushing)
– 1 **egg**, beaten (for sealing)
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