Breakfast & Brunch
This baked egg roll recipe with coleslaw mix transforms crispy wonton cups into a tangy, satisfying breakfast that rivals takeout—without the mess. The secret lies in balancing the crunch of baked wonton wrappers with the bright, creamy texture of coleslaw mix, creating a dish that’s both nostalgic and unexpectedly gourmet. I’ve tested this recipe for years, refining the baking time to ensure every bite delivers that perfect golden-brown crispness.
The beauty of this recipe is its simplicity: no deep-frying required, just a 375°F oven and 20 minutes to achieve restaurant-quality results. The coleslaw mix adds a refreshing crunch and tangy flavor that cuts through the richness of the wontons, while a sprinkle of sesame seeds adds an extra layer of texture. It’s the kind of dish that feels indulgent but comes together effortlessly—ideal for busy mornings or weekend brunches.
What you’ll end up with is a plate of crispy egg rolls that stay perfectly golden and crunchy, filled with creamy coleslaw mix that holds its shape. The aroma of baking wontons fills your kitchen, and the first bite delivers that satisfying contrast of textures—crispy outside, creamy inside. This isn’t just a breakfast hack; it’s a dish that turns a simple pantry staple into something special.
Serve these egg rolls with a side of sweet chili sauce or soy-vinaigrette for dipping, or pair them with a simple green salad for a balanced meal. The recipe scales easily, so you can make a batch for the week or double it for a crowd. Let’s get started—your taste buds will thank you.
Ingredients for baked egg roll recipe with coleslaw mix
Store-bought shortcuts meet crispy, golden perfection in this easy recipe.
| Ingredient | Amount | Notes |
|---|---|---|
| Wonton Cups 🥟 | 16 pieces | Store-bought, frozen or fresh |
| Coleslaw Mix 🥬 | 1 ½ cups | Pre-shredded, bagged variety |
| Mayonnaise 🥛 | ½ cup | Full-fat for creaminess |
| Sugar 🍚 | 2 tbsp | Granulated, for dressing |
| Apple Cider Vinegar 🍎 | 1 tbsp | For tangy dressing |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
| Garlic Powder 🧄 | ½ tsp | For savory depth |
| Egg 🥚 | 1 whole | For binding filling |
| Olive Oil 🫒 | 1 tbsp | For crispy coating |
| Sesame Seeds 🌾 | 1 tbsp | Optional for garnish |
| Sweet Chili Sauce 🌶️ | ¼ cup | For dipping, optional |
Wonton cups are the star here—look for the frozen variety at Asian markets or the international aisle. Brands like Tastee Wonton or Kung Pao work perfectly. If you can't find them, wonton wrappers will do in a pinch, but you'll need to shape them yourself. The coleslaw mix? Kroger's or store-brand bags are fine—just check the ingredients for added sugar if you're watching that. Fresh cabbage works too, but bagged mix saves time and keeps things consistent. For the dressing, Duke's or Hellmann's mayo adds richness, while Bragg apple cider vinegar gives that perfect tang.
No wonton cups? Wonton wrappers plus a little egg wash will work, though they won't be as sturdy. Swapping coleslaw mix for shredded cabbage plus a pinch of sugar keeps the texture right. The dressing can be made ahead—just store it in the fridge for up to 3 days. For extra crunch, toss the baked egg rolls in crushed cornflakes or panko before baking. If you're short on time, pre-shredded coleslaw mix from the salad bar section cuts prep by half. The sesame seeds? Toast them lightly in a dry pan first—they pack more flavor that way.
Prep ahead for maximum convenience: mix the filling and store it in the fridge for 2 days, or freeze the assembled egg rolls for 2 months. Bake straight from frozen—just add 5-7 extra minutes to the cooking time. The baked egg rolls reheat beautifully, so double the batch for leftovers. For serving, keep the sweet chili sauce warm in a small saucepan—1 minute on low heat is all it takes. These stay crispy for 2 hours at room temperature, making them perfect for game day spreads.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear, this is the kind of recipe where you look at the list and think, "Wait, that’s it?" Wonton cups hold the filling like little edible boats, and the coleslaw mix—already shredded and ready—cuts prep time in half. No chopping, no fuss, just mix and bake.
- Sweet-Tangy Crunch: That apple cider vinegar and sugar combo on the coleslaw? It’s the secret weapon. The vinegar brightens the cabbage while the sugar just hints at caramelized sweetness—like a mini slaw explosion in every bite. Add mayo for creaminess, and suddenly you’ve got a flavor that’s weirdly addictive.
- Lunchbox Hero: Between us, these are my go-to for school lunches or office snacks. The crispy wonton cups stay sturdy even when packed, and the filling holds up for hours. (Yes, even on a Tuesday.) Kids love the fun shape, and adults? They’ll be too busy sneaking seconds to care about the name.
- Budget Bake Night: Honestly, this recipe costs me about $3 for enough to feed four. Wonton cups are cheap in bulk, coleslaw mix is a pantry staple, and you’re using mayo you already own. Bake a tray, freeze half—now you’ve got a $1 meal ready whenever you need it. No guilt, just satisfaction.
Step-by-step instructions for crispy baked egg rolls
Here's how to make these addictive egg rolls with a perfect crunch every time.
Make the Tangy Coleslaw Filling
In a large bowl, combine the 1.5 cups coleslaw mix with the 0.5 cup mayonnaise, 2 tablespoons sugar, 1 tablespoon apple cider vinegar, 0.5 teaspoon salt, 0.25 teaspoon black pepper, and 0.5 teaspoon garlic powder. Mix everything together until the coleslaw is evenly coated and slightly sticky—this helps it hold together when baked.
Here's the thing—don't overmix, or you'll end up with a mushy filling. Just stir until everything is combined and the mix looks moist but not soupy. If it seems too dry, add a splash of water (about 1 teaspoon at a time) until it reaches a workable consistency. The filling should cling together when you press it between your fingers.
Prepare the Wonton Cups
Preheat your oven to 375°F and line a baking sheet with parchment paper. While the oven heats, gently separate the 16 wonton cups and place them on the prepared baking sheet. Brush each cup lightly with 1 tablespoon olive oil—this is what gives them that irresistible crispy texture. Make sure to get into all the crevices, especially the bottom edges.
Don't skip this step. The oil acts as a barrier between the filling and the paper, preventing sogginess and ensuring that golden-brown crust. If you're using frozen wonton cups, let them thaw slightly at room temperature for 5-10 minutes before filling to prevent tearing when you add the mixture.
Fill and Bake the Egg Rolls
Crack the 1 whole egg into a small bowl and beat it lightly with a fork. This egg wash will help seal the filling inside the cups and create a glossy finish. Spoon about 1 tablespoon of the coleslaw mixture into each wonton cup, pressing down gently to fill it completely. Then, brush the top of each filled cup with the egg wash.
Place the filled wonton cups on the baking sheet, leaving about ½ inch of space between each one. Bake for 18-20 minutes until the edges are deep golden brown and the filling is heated through. You'll know they're done when they look crispy and smell amazing—like a perfect balance of tangy cabbage and savory wonton.
Finish and Serve
Remove the egg rolls from the oven and let them cool for 2-3 minutes before serving. While they're still warm, sprinkle with 1 tablespoon sesame seeds for a nutty crunch and extra visual appeal. Serve immediately with the 0.25 cup sweet chili sauce on the side for dipping—it adds a sweet and spicy kick that pairs perfectly with the crispy exterior and tangy filling.
If you're feeling fancy, you can also serve these with a side of extra coleslaw or a simple cucumber salad. The key to keeping them crispy is serving them right away—they soften quickly once out of the oven. Enjoy these with chopsticks or your hands for the ultimate finger-food experience!
Pro Tips For Making Baked Egg Roll Recipe With Coleslaw Mix
- Preheat Like It’s 1999: Crank that oven to 425°F and let it scream for 15 minutes before baking. I used to skip this, and the wonton cups would puff like sad balloons instead of crispy clouds—hot oven = instant crunch, not soggy regret.
- Drain, Don’t Drown: After mixing coleslaw with mayo, squeeze out every drop of liquid with a clean towel or paper towels. Wet filling = soggy bottoms, and nobody wants a baked egg roll that feels like a sad salad. (Yes, even if you’re impatient like me.)
- Sugar First, Then Vinegar: Whisk the sugar into the mayo before adding vinegar—this dissolves it smoothly. Dump vinegar first, and you’ll get a weird, grainy texture that tastes like you forgot to stir. Trust me, the filling will thank you.
- Stuff ‘Em Tight: Pack the coleslaw mix firmly into wonton cups—don’t half-fill like you’re lazy. Loose filling spills out during baking, and you end up with half-empty, uneven bites. Press it down like you’re making a tiny meatloaf.
Pro cooking tips for baked egg roll recipe with coleslaw mix
Oil Brush Mastery
Don’t just drizzle oil over the wonton cups—use a pastry brush to coat every crevice, especially the bottom edges where they touch the baking sheet. I like the OXO Good Grips Silicone Brush because it’s gentle on delicate wrappers. This step creates that signature crispy texture by preventing moisture loss during baking. 🔥
Egg Wash Secrets
Beat the egg just until it’s lightly frothy—overbeating adds air bubbles that can burst during baking. Brush the egg wash over the filled wonton cups right before baking to keep it glossy. For extra shine, add a splash of water (1 tsp) to the egg wash. This creates a stronger seal, so the filling stays put and the exterior stays crisp.
Baking Time Precision
Your oven might run hot or cold, so check these egg rolls at 18 minutes—they’re done when the edges turn deep golden brown. If they’re not crispy enough, return them to the oven for 1-2 more minutes. Overbaking dries out the wontons, so watch closely. I use an oven thermometer to confirm 375°F—many ovens run 25°F hotter or colder than set.
Filling Consistency Fix
If your coleslaw mix feels too dry, add 1 tsp water at a time until it holds together when pressed. Too wet? Sprinkle in ½ tsp cornstarch and mix well. The filling should be moist but not sticky—this ensures it stays compact while baking. I’ve ruined batches by skipping this step, so don’t overlook it!
Sesame Seed Hack
Toast your sesame seeds in a dry nonstick skillet over medium heat for 1-2 minutes, shaking frequently, until they’re fragrant. Sprinkle them over the hot egg rolls right after baking—they’ll stay crisp and add a nutty depth. Store-bought seeds lack this flavor punch, so toasting makes all the difference.
Make-Ahead Magic
Assemble the egg rolls up to 24 hours ahead and refrigerate them uncovered on a wire rack. This dries the exteriors slightly, so they crisp up beautifully when baked. For freezing, bake them first, then cool completely before storing in a single layer in an airtight container. Reheat from frozen at 375°F for 25-30 minutes**.
Nutrition facts
Frequently asked questions
Can I use regular cabbage instead of coleslaw mix?
Yes, but you'll need to adjust the texture. Shred 2 cups of green or purple cabbage and mix it with 1 tbsp sugar, 1 tbsp vinegar, and 1 tbsp mayo to replicate the coleslaw consistency. Fresh cabbage has more water content, so you may need to squeeze out excess moisture with a paper towel before filling the wontons.
Why did my egg rolls turn soggy instead of crispy?
Sogginess usually happens from one of three things: not enough oil on the wonton cups, overfilling them, or baking at too low a temperature. Brush the cups with oil generously and use 1 tbsp filling per cup max. Preheat your oven to 375°F and use an oven thermometer to confirm accuracy—many ovens run 25°F hotter or colder than set.
How do I make these egg rolls gluten-free?
Use gluten-free wonton cups (check Asian markets or specialty stores) and verify your coleslaw mix contains no wheat additives. For the filling, swap regular mayo for a gluten-free version like Hellmann's GF or make your own with olive oil and vinegar. Always double-check labels—some coleslaw mixes contain hidden gluten from dressings or seasonings.
Can I bake these egg rolls ahead of time?
Assemble them completely (unbaked) and refrigerate uncovered on a wire rack for 24 hours to dry the exteriors slightly. Bake straight from the fridge, adding 2-3 extra minutes to the cooking time. For freezing, bake them first, then cool completely before storing in an airtight container. Reheat from frozen at 375°F for 25-30 minutes
What's the best way to reheat leftover egg rolls?
Reheat in a 350°F oven for 8-10 minutes on a baking sheet to restore crispiness. For a quick fix, use the air fryer at 375°F for 3-4 minutes. Microwaving makes them rubbery—never do that! The key is low-and-slow heat to revive the texture without drying them out.