Mushroom-Feta Egg Rolls (Baked)

You'll love these baked Mushroom-Feta Egg Rolls! They’re crunchy on the outside and feature a savory filling of mushrooms and onions, accented with salty cheese. They taste great plain or dipped in balsamic glaze!

If you're in search of a delicious, handheld appetizer to make, look no further! These homemade egg rolls feature a meatless, mushroom-feta filling with onions.

But you don't need to worry about messy frying. You can make crispy egg rolls in the oven. Baked egg rolls for the win!

And if you love cheesy mushroom appetizers, don't miss these Keto Stuffed Mushrooms!

Recipe ingredients

Egg Roll Wraps: Think of egg roll wraps as thin sheets of pasta squares just waiting to be stuffed with your favorite filling. I've linked to the ones I buy, and am pleased they contain minimal ingredients!

Mushrooms: I always use white button mushrooms here, but you could try small Portobello ones if you prefer. Buy the cleanest, firmest mushrooms you can find.

I prefer buying whole mushrooms and slicing them myself, but you could buy sliced ones, if you prefer.

Feta: Feta cheese provides a nice, salty kick of flavor. You can use full-fat or reduced-fat feta. I always buy it crumbled, but you can purchase a block and cut it into pieces yourself.

Onions: You'll need one medium onion to yield a cup of chopped onions. Feel free to use a yellow, white or red onion.

Balsamic Glaze: Syrupy, sweet balsamic glaze provides the perfect dipping sauce for these mushroom rolls. It's made from balsamic vinegar that's been cooked down to a thick liquid.

How to make them

See the card at the end of this post for the full recipe, but here's an overview.

Make the filling

You can make and refrigerate the filling a day ahead, if you wish.

1. Sauté onions in butter for a few minutes.
2. Add the mushrooms, cook until their liquid evaporates, then season them.
3. Remove the mushrooms from the pan, chop them, and dab with a paper towel.
4. Stir in the feta.

Assemble the egg rolls

1. Place some filling in the center of the egg roll sheet.
2. Fold the bottom corner up over the filling.
3. Fold in each side, like an envelope.
4. Dab some water on the top corner with your finger and roll up the rest of the sheet. The water helps to seal the roll closed.
5. Place the rolls on a pan and brush with olive oil. Bake at 350 for 20 minutes, ignoring the directions on the package of wrappers.

Tips to prevent soggy egg rolls

• Wait to chop the mushrooms until after they've been sliced and cooked. If you chop them while they're raw, the filling will turn out mushy, and the mushroom rolls will be soggy.
• Pat the cooked mushrooms dry with paper towels to absorb excess liquid.

What to serve with them

Serve the Mushroom-Feta Egg Rolls plain or dip them in balsamic glaze.

They'd make a great appetizer before an Italian Thanksgiving meal or on the buffet for New Year's Eve.

You also can enjoy them as a starter for a steak pinwheel or pork loin roast dinner. And, they're a delicious, meatless option for lunch with a simple tossed salad!

Can you make egg rolls in an air fryer?

Yes, you can cook egg rolls at 400 degrees in the air fryer. Place them in a single layer in the air fryer basket.

Spray them with cooking oil, then air fry for six minutes. Flip over, spray the other side, and air fry for another six minutes or until the egg rolls are crispy.

How to reheat egg rolls

Egg rolls get soggy when reheated in the microwave. For crispier results, reheat the Mushroom-Feta Egg rolls in a single layer in your oven, air fryer or toaster oven.

• Oven: Reheat them at 350 degrees F on a foil-lined sheet pan for five minutes. Flip them over at the halfway point. If they're still not hot enough, you can let them reheat a bit longer.

• Air Fryer: Heat the air fryer to 350 degrees F. Air-fry for 1-2 minutes on the first side. Flip over the egg rolls and heat for another 1-2 minutes as needed.

• Toaster Oven: Set the temperature to 375 degrees F. Reheat the egg rolls for around two minutes per side, until heated through.

More finger food appetizers

• Bacon-Wrapped Dates with Blue Cheese or Gorgonzola
• Cream-Cheese-Stuffed Dates with Walnuts
• Tomato Bruschetta with Balsamic Glaze
• Baked Jalapeño Poppers with Proscicutto
• 65+ Italian Appetizer Recipes

More recipes with mushrooms

Mushrooms make a great accent for meat and poultry dishes! Don't miss these family favorites:

• Italian Mushrooms with Tomatoes
• The Best Beef Stroganoff
• Chicken Marsala Without Cream
• Braised Chicken in Wine (Coq au Vin)
• Pork Scallopini with Mushrooms and Apple Juice

If you try this Mushroom-Feta Egg Rolls recipe, please leave a comment and a rating!

Mushroom-Feta Egg Rolls

Bake these crispy mushroom egg rolls in the oven! They make an addictive appetizer, snack or meatless meal!

5 from 2 votes

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Course: Appetizer, Snack

Cuisine: American

Prep Time: 35 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 12 as an appetizer (makes 20 rolls)

Calories: 195kcal

Author: Mamma C

Ingredients

• ▢ 1 cup chopped onion (from 1 medium onion, white, yellow or red)
• ▢ 20 ounces white mushrooms
• ▢ 3 tablespoons salted butter
• ▢ ½ teaspoon garlic powder
• ▢ ¼ teaspoon salt
• ▢ ¼ teaspoon dried rosemary (or 1 teaspoon fresh)
• ▢ ⅛ teaspoon black pepper
• ▢ 7 ounces crumbled feta (low-fat is fine)
• ▢ 1 pound egg roll wraps (such as Nasoya)
• ▢ olive oil to brush on each roll
• ▢ balsamic glaze (optional for serving)

US Customary - Metric

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Instructions

• Peel and finely chop the onion. Set it aside.
• Rinse the mushrooms under a light stream of cold water and use a vegetable brush or paper towel to remove the dirt. Pat each mushroom dry with paper towels. At this point, you can start to cook your onions before finishing the mushroom prep.
• Melt the butter in a large skillet over medium high heat. Add the onions and give them a stir. While the onions are cooking for about three minutes, finish prepping the mushrooms. Slice the mushrooms about ½-inch thick.
• Stir the mushrooms into the pan with the onions and spread them out as much as you can so they cook faster. Increase the heat to high. Cook the mushrooms, occasionally stirring, until all their liquid has evaporated. It should take at least 7 minutes, depending on your pan. Then stir in the garlic powder, salt, rosemary and pepper.
• While the mushrooms are cooking, preheat the oven to 350 degrees F. Grease two baking sheets with cooking spray.
• When the mushrooms are done, turn off the heat and let them cool for a couple of minutes. Then transfer them to a cutting board and roughly chop them. Place the chopped mushrooms in a bowl, dab them with a paper towel to absorb any excess moisture, and stir in the feta.
• To make the rolls, set up an assembly line with your filling, a work surface for each roll, a tiny bowl of water to dip your finger, and a baking sheet. Place an egg roll square in front of you on the diagonal, with corners at the top and bottom. Place two tablespoons of the mushroom filling in the center. Fold the bottom corner up halfway to cover the filling. Fold in the right and left corners snugly over the filling, like an envelope. Dip your finger in the water and moisten the top corner of the square. Then roll the wrap up from the bottom and set it on the baking sheet.
• Continue filling the rolls. (There should be about 20.) Lightly brush olive oil on them before placing them in the oven. Bake the rolls for 20 minutes, or until they are golden brown. Cool the rolls on a wire rack for a few minutes before tasting.
• Serve plain or with balsamic glaze for dipping. Refrigerate leftovers for up to four days.

Notes

• Wait to season the mushrooms until they're cooked, or else they'll release more liquid right away and take longer to cook.
• It's better to chop the mushrooms after they've been sliced and cooked. If you chop them raw, they'll turn out mushy when cooked and make the egg rolls soggy. 
• To make these in the air fryer, brush them with oil and cook in a single layer at 400 degrees F for six minutes. Flip them over, brush with oil and air fry the other side for six minutes or until crispy.
• See the post that goes with this recipe for reheating options in the oven, toaster oven or air fryer.

Nutrition

Calories: 195kcal | Carbohydrates: 25g | Protein: 8g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 26mg | Sodium: 479mg | Potassium: 214mg | Fiber: 1g | Sugar: 2g | Vitamin A: 163IU | Vitamin C: 2mg | Calcium: 105mg | Iron: 2mg

Tried this Recipe? Mention @cookingwithmammac or tag #CookingWithMammaC!

(Recipe Source: Cooking with Mamma C. Inspired by a recipe for spinach rolls I found online in 2004. Originally published on January 13, 2015 and updated now with new photos and additional information.)