20 Delicious Egg Roll Recipes Creative

Dive into the delicious world of egg rolls with our roundup of 20 Creative Egg Roll Recipes that promise to spice up your mealtime! Whether you’re craving something quick for dinner, searching for seasonal favorites, or in need of comfort food that hits the spot, we’ve got you covered. Get ready to roll up your sleeves and explore these irresistible twists on a classic favorite. Let’s get cooking!

Classic Pork Egg Rolls

Whenever I think of comfort food that packs a punch, my mind instantly goes to these Classic Pork Egg Rolls. There’s something about the crispy exterior giving way to the savory, juicy filling that makes them irresistible. I remember sneaking into the kitchen as a kid, just to steal a bite before dinner was ready.

Ingredients

• Ground pork – 1 lb
• Egg roll wrappers – 12
• Shredded cabbage – 2 cups
• Shredded carrots – 1 cup
• Soy sauce – 2 tbsp
• Garlic powder – 1 tsp
• Vegetable oil – for frying

Instructions

1. In a large bowl, mix ground pork, shredded cabbage, shredded carrots, soy sauce, and garlic powder until well combined.
2. Place an egg roll wrapper on a clean surface, oriented like a diamond. Spoon 2 tbsp of the pork mixture onto the center of the wrapper.
3. Fold the bottom corner over the filling, then fold in the sides. Roll tightly towards the top corner, sealing the edge with a dab of water.
4. Heat vegetable oil in a deep fryer or large skillet to 375°F. Fry egg rolls in batches, turning occasionally, until golden brown, about 3-4 minutes.
5. Remove with a slotted spoon and drain on paper towels. Tip: Letting them rest for a minute ensures the filling stays hot without burning your mouth.
6. Serve immediately. Tip: Dipping them in sweet chili sauce adds a delightful contrast to the savory filling.

Perfectly crispy on the outside with a flavorful, tender filling, these egg rolls are a hit at any gathering. Try serving them sliced diagonally for an elegant appetizer presentation.

Vegetable Egg Rolls

Back when I first tried making vegetable egg rolls at home, I was amazed at how simple they were to whip up, yet so satisfyingly crunchy and flavorful. Now, they’re a staple in my kitchen, especially when I need a quick appetizer that impresses every time.

Ingredients

• Egg roll wrappers – 10
• Vegetable oil – 2 cups
• Shredded cabbage – 2 cups
• Shredded carrots – 1 cup
• Soy sauce – 2 tbsp
• Garlic powder – 1 tsp

Instructions

1. Heat vegetable oil in a deep fryer or large pot to 375°F.
2. In a large bowl, mix shredded cabbage, shredded carrots, soy sauce, and garlic powder until well combined.
3. Place an egg roll wrapper on a clean surface, rotate it so it looks like a diamond, and spoon 2 tablespoons of the vegetable mixture onto the center.
4. Fold the bottom corner over the filling, then fold in the sides, and roll tightly to seal. Tip: Use a bit of water on the edges to help seal the wrapper if needed.
5. Carefully place the egg roll into the hot oil and fry for 2-3 minutes, or until golden brown and crispy. Tip: Do not overcrowd the pot to ensure even cooking.
6. Remove the egg roll with a slotted spoon and drain on paper towels. Tip: Keep finished egg rolls warm in a 200°F oven while frying the rest.
7. Repeat with the remaining wrappers and filling.

Golden and crispy on the outside with a savory, slightly sweet filling, these vegetable egg rolls are perfect as is or dipped in your favorite sauce. I love serving them with a side of spicy mayo for an extra kick.

Shrimp Egg Rolls

Just last weekend, I found myself craving something crispy yet packed with flavor, and that’s when these shrimp egg rolls came to mind. They’re a perfect blend of crunch and savoriness, and honestly, they’re easier to make than you’d think.

Ingredients

• Shrimp – 1 lb, peeled and deveined
• Egg roll wrappers – 12
• Cabbage – 2 cups, shredded
• Carrots – 1 cup, julienned
• Soy sauce – 2 tbsp
• Vegetable oil – for frying

Instructions

1. Heat 1 tbsp of vegetable oil in a pan over medium heat. Add the shrimp and cook until pink, about 2 minutes per side. Tip: Don’t overcrowd the pan to ensure even cooking.
2. Remove the shrimp from the pan and chop into small pieces. Set aside.
3. In the same pan, add the cabbage and carrots. Stir-fry for 3 minutes until slightly softened.
4. Add the chopped shrimp back to the pan with the vegetables. Pour in the soy sauce and stir to combine. Cook for another minute. Tip: This is a great time to taste and adjust seasoning if needed.
5. Lay an egg roll wrapper on a clean surface. Place 2 tbsp of the shrimp mixture in the center. Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Use a dab of water to seal the edge. Tip: Keep the wrappers covered with a damp cloth to prevent drying out.
6. Heat vegetable oil in a deep fryer or large pot to 350°F. Fry the egg rolls in batches until golden brown, about 3 minutes. Drain on paper towels.

Now, these shrimp egg rolls are irresistibly crispy on the outside with a juicy, flavorful filling inside. Serve them with a sweet chili sauce for an extra kick, or slice them up for a fun appetizer at your next gathering.

Chicken Egg Rolls

Remember the first time I tried making chicken egg rolls at home? I was skeptical about getting that perfect crunch, but to my surprise, it turned out to be simpler than I thought. Now, it’s my go-to appetizer for gatherings, and today, I’m sharing my foolproof recipe with you.

Ingredients

• Chicken breast – 1 lb
• Egg roll wrappers – 10
• Vegetable oil – 2 cups
• Soy sauce – 2 tbsp
• Garlic powder – 1 tsp
• Ground black pepper – ½ tsp

Instructions

1. Cut the chicken breast into thin strips, about 2 inches long.
2. In a bowl, mix the chicken strips with soy sauce, garlic powder, and ground black pepper. Let it marinate for 15 minutes. Tip: Marinating the chicken enhances its flavor.
3. Heat vegetable oil in a deep fryer or a large pot to 375°F. Tip: Use a thermometer to ensure the oil is at the right temperature for that perfect crunch.
4. Place an egg roll wrapper on a flat surface. Add a small amount of the marinated chicken in the center.
5. Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Use a bit of water to seal the edge. Tip: Don’t overfill the wrappers to prevent bursting during frying.
6. Fry the egg rolls in batches for 3-4 minutes, or until golden brown. Drain on paper towels.

Serve these golden beauties hot with your favorite dipping sauce. The contrast between the crispy exterior and the juicy, flavorful chicken inside is simply irresistible. For a fun twist, try serving them sliced diagonally on a bed of lettuce for an elegant presentation.

Beef Egg Rolls

Growing up, beef egg rolls were a staple at our family gatherings, and I’ve since perfected my own version that’s both crispy and packed with flavor. Let me share how you can whip up these delicious rolls in no time.

Ingredients

• Ground beef – 1 lb
• Egg roll wrappers – 10
• Vegetable oil – 2 cups
• Soy sauce – 2 tbsp
• Garlic powder – 1 tsp

Instructions

1. In a pan over medium heat, cook the ground beef until no longer pink, about 5 minutes. Tip: Breaking the beef into small pieces ensures even cooking.
2. Drain excess fat from the pan, then stir in soy sauce and garlic powder. Cook for another 2 minutes to blend the flavors.
3. Lay an egg roll wrapper on a clean surface, place 2 tbsp of the beef mixture in the center. Tip: Keep the other wrappers covered with a damp cloth to prevent drying.
4. Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Use a dab of water to seal the edge.
5. Heat vegetable oil in a deep fryer or large pot to 375°F. Fry the egg rolls in batches until golden brown, about 2-3 minutes per side. Tip: Don’t overcrowd the pot to maintain the oil temperature.
6. Remove with a slotted spoon and drain on paper towels.

Out of the fryer, these beef egg rolls are irresistibly crispy with a savory, juicy filling. Serve them with a side of sweet chili sauce for an extra kick, or slice them into bite-sized pieces for a party appetizer.

Tofu Egg Rolls

Last weekend, I found myself craving something crispy yet healthy, and that’s when tofu egg rolls came to mind. Perfect for a light lunch or as an appetizer, these rolls are a game-changer for anyone looking to add a vegetarian twist to their meal.

Ingredients

• Firm tofu – 1 block (14 oz)
• Egg roll wrappers – 10
• Vegetable oil – 2 cups
• Soy sauce – 2 tbsp
• Garlic powder – 1 tsp

Instructions

1. Press the tofu for 30 minutes to remove excess water, then cut into thin strips.
2. Heat 1 tbsp of vegetable oil in a pan over medium heat, add tofu, and cook until golden brown, about 5 minutes.
3. Add soy sauce and garlic powder to the tofu, stir well, and cook for another 2 minutes. Tip: For extra flavor, let the tofu marinate in the soy sauce mixture for 10 minutes before cooking.
4. Lay an egg roll wrapper on a flat surface, place 2 strips of tofu in the center, fold the sides, and roll tightly. Tip: Use a dab of water to seal the edge.
5. Heat the remaining vegetable oil in a deep pan to 350°F, fry the rolls until golden brown, about 2 minutes per side. Tip: Avoid overcrowding the pan to ensure even cooking.
6. Remove the rolls and drain on paper towels.

Ready to serve, these tofu egg rolls are delightfully crispy on the outside with a savory, soft filling. Pair them with a sweet chili sauce for an extra kick or enjoy them as is for a simple, satisfying bite.

Spicy Thai Egg Rolls

My kitchen smells like a bustling Bangkok street market whenever I whip up these Spicy Thai Egg Rolls. There’s something about the combination of crispy wrapper and fiery filling that takes me straight back to my first bite in Thailand, and I’m thrilled to share how you can recreate this magic at home.

Ingredients

• Rice paper wrappers – 10
• Ground chicken – 1 lb
• Shredded cabbage – 2 cups
• Minced garlic – 2 tbsp
• Thai chili paste – 1 tbsp
• Vegetable oil – for frying

Instructions

1. Heat a large skillet over medium heat and add 1 tbsp of vegetable oil.
2. Add minced garlic to the skillet and sauté for 30 seconds until fragrant.
3. Add ground chicken to the skillet, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
4. Stir in shredded cabbage and Thai chili paste, cooking for another 3 minutes until the cabbage is slightly softened.
5. Remove the skillet from heat and let the filling cool for 5 minutes.
6. Soak one rice paper wrapper in warm water for 10 seconds until pliable, then lay it flat on a clean surface.
7. Place 2 tbsp of the filling in the center of the wrapper, fold in the sides, and roll tightly from the bottom up.
8. Heat vegetable oil in a deep fryer or large pot to 350°F.
9. Fry the egg rolls in batches for 2-3 minutes until golden brown and crispy, then drain on paper towels.

Fresh out of the fryer, these egg rolls are a symphony of crunch and spice, with the chili paste lending a deep, smoky heat. Serve them with a side of sweet chili sauce for dipping, or slice them into bite-sized pieces for a party platter that’ll disappear in minutes.

Cheese and Bacon Egg Rolls

My kitchen adventures often lead me to experiment with fusion dishes, and these Cheese and Bacon Egg Rolls are a testament to that. Inspired by a lazy Sunday brunch craving, they combine the comfort of breakfast with the crunch of an egg roll.

Ingredients

• Egg roll wrappers – 8
• Bacon – 6 slices
• Cheddar cheese – 1 cup, shredded
• Eggs – 4
• Vegetable oil – 2 cups, for frying

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Lay the bacon slices on the prepared baking sheet and bake for 15 minutes until crispy. Tip: For even cooking, flip the bacon halfway through.
3. While the bacon cooks, scramble the eggs in a pan over medium heat until fully cooked, about 5 minutes. Tip: Keep the eggs slightly underdone as they will cook further when fried.
4. Once the bacon is done, chop it into small pieces.
5. Lay an egg roll wrapper on a clean surface, place a tablespoon of scrambled eggs, a sprinkle of cheddar cheese, and a pinch of chopped bacon in the center.
6. Fold the sides of the wrapper towards the center, then roll tightly from the bottom to the top, sealing the edge with a dab of water. Tip: Ensure the roll is tight to prevent filling from leaking during frying.
7. Heat vegetable oil in a deep pan to 350°F and fry the egg rolls in batches until golden brown, about 2-3 minutes per side.
8. Remove with a slotted spoon and drain on paper towels.

Here’s the best part: biting into these egg rolls reveals a gooey cheese center with smoky bacon bits, all encased in a crispy shell. Serve them with a side of spicy mayo or maple syrup for an unexpected twist.

Buffalo Chicken Egg Rolls

Zesty flavors and a crispy crunch are what make these Buffalo Chicken Egg Rolls a game-day favorite in my house. I remember the first time I whipped these up; the kitchen was a mess, but the compliments kept coming, and now they’re a staple.

Ingredients

• Shredded cooked chicken – 2 cups
• Buffalo sauce – ½ cup
• Cream cheese – 4 oz
• Egg roll wrappers – 12
• Vegetable oil – for frying

Instructions

1. In a large bowl, mix the shredded chicken, buffalo sauce, and cream cheese until well combined.
2. Place an egg roll wrapper on a clean surface, rotate it so it looks like a diamond, and spoon 2 tablespoons of the chicken mixture onto the center.
3. Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Seal the top corner with a dab of water.
4. Heat vegetable oil in a deep fryer or large pot to 375°F. Fry the egg rolls in batches for 3-4 minutes until golden brown, turning once for even cooking.
5. Remove with a slotted spoon and drain on paper towels. Tip: Let them sit for a minute; they’re molten inside!
6. Serve hot with blue cheese or ranch dressing. Tip: For a lighter version, bake at 400°F for 15-20 minutes until crispy.

These egg rolls pack a punch with their spicy, creamy filling contrasted by the crispy wrapper. Try serving them sliced on a bias over a bed of greens for an elegant twist.

Philly Cheesesteak Egg Rolls

Perfectly crispy on the outside and bursting with the iconic flavors of Philadelphia, these Philly Cheesesteak Egg Rolls are a game-changer for your appetizer lineup. I stumbled upon this fusion idea during a late-night fridge raid, and let me tell you, it’s been a hit at every gathering since.

Ingredients

• Egg roll wrappers – 10
• Ribeye steak – 1 lb, thinly sliced
• Provolone cheese – 8 slices
• Green bell pepper – 1, thinly sliced
• Onion – 1, thinly sliced
• Vegetable oil – 2 cups, for frying
• Salt – ½ tsp
• Black pepper – ½ tsp

Instructions

1. Heat a large skillet over medium-high heat and add 1 tbsp of vegetable oil.
2. Add the thinly sliced ribeye steak to the skillet, seasoning with salt and black pepper. Cook for 3-4 minutes until no longer pink, then remove from skillet.
3. In the same skillet, add the sliced green bell pepper and onion. Cook for 5 minutes until softened.
4. Return the cooked steak to the skillet with the vegetables, mixing well to combine.
5. Lay an egg roll wrapper on a clean surface. Place a slice of provolone cheese in the center, then top with 2 tbsp of the steak and vegetable mixture.
6. Fold the bottom corner over the filling, then fold in the sides. Roll tightly to seal, using a dab of water on the top corner if necessary.
7. Heat the remaining vegetable oil in a deep fryer or large pot to 375°F.
8. Fry the egg rolls in batches for 2-3 minutes until golden brown and crispy. Drain on paper towels.

Delightfully crunchy with a gooey, cheesy center, these egg rolls are a twist on the classic that’s sure to impress. Serve them with a side of spicy mayo or cheese sauce for an extra indulgent treat.

Sweet Potato Egg Rolls

Every time I stumble upon sweet potatoes at the farmers’ market, I can’t help but think of the endless possibilities they offer. Today, I’m sharing a twist on a classic that’s become a staple in my kitchen—Sweet Potato Egg Rolls. They’re the perfect blend of sweet and savory, wrapped in a crispy shell that’s just irresistible.

Ingredients

• Sweet potatoes – 2 cups, mashed
• Egg roll wrappers – 10
• Vegetable oil – 2 tbsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 400°F (200°C) to bake the sweet potatoes until they’re soft, about 45 minutes.
2. Once cooled, peel the sweet potatoes and mash them in a bowl. Mix in the salt for flavor.
3. Lay an egg roll wrapper on a flat surface. Spoon 2 tablespoons of the sweet potato mixture onto the center of the wrapper.
4. Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Seal the edge with a dab of water.
5. Heat vegetable oil in a pan over medium-high heat. Fry each egg roll until golden brown, about 2-3 minutes per side.
6. Place the fried egg rolls on a paper towel-lined plate to drain any excess oil.

Variety is the spice of life, and these Sweet Potato Egg Rolls are no exception. The contrast between the crispy exterior and the soft, sweet filling is a delight. Serve them with a spicy aioli or a sweet chili sauce for an extra kick that’ll have everyone asking for seconds.

Avocado Egg Rolls

This morning, I found myself craving something crispy yet creamy, and that’s when I remembered these Avocado Egg Rolls I once had at a food fair. They’re the perfect blend of textures and flavors, and today, I’m sharing how you can whip them up in your kitchen with just a few ingredients.

Ingredients

• Avocados – 2, ripe
• Cream cheese – ¼ cup
• Egg roll wrappers – 6
• Oil – for frying
• Salt – ½ tsp

Instructions

1. Cut the avocados in half, remove the pit, and scoop the flesh into a bowl. Mash lightly with a fork, leaving some chunks for texture.
2. Mix in the cream cheese and salt until just combined. Overmixing can make the filling too smooth, so be gentle.
3. Lay an egg roll wrapper on a clean surface. Place 2 tablespoons of the avocado mixture in the center.
4. Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Seal the edge with a dab of water.
5. Heat oil in a deep pan to 350°F. Fry the egg rolls in batches for 2-3 minutes until golden brown, turning once for even cooking.
6. Drain on paper towels to remove excess oil. Serve immediately for the best crunch.

Just out of the fryer, these egg rolls are a dream—crispy on the outside, with a creamy, slightly tangy filling. Try dipping them in a sweet chili sauce for an extra kick, or serve alongside a fresh salad for a light meal.

Kimchi Egg Rolls

Kimchi egg rolls have become my go-to snack whenever I crave something spicy, crunchy, and utterly satisfying. It all started when I had some leftover kimchi and eggs, and now, it’s a household favorite that’s perfect for any time of the day.

Ingredients

• Kimchi – 1 cup
• Eggs – 2
• Egg roll wrappers – 4
• Vegetable oil – 2 tbsp

Instructions

1. Drain the kimchi well and chop it into small pieces to ensure it’s easy to roll.
2. Beat the eggs in a bowl, then mix in the chopped kimchi until well combined.
3. Lay an egg roll wrapper on a flat surface, place 2 tablespoons of the kimchi and egg mixture in the center.
4. Fold the bottom corner over the filling, then fold in the sides, and roll tightly to seal. Tip: Use a bit of water on the edges to help seal the roll if needed.
5. Heat vegetable oil in a pan over medium heat (350°F) and fry the rolls until golden brown, about 2-3 minutes per side. Tip: Don’t overcrowd the pan to ensure even cooking.
6. Remove the rolls from the pan and let them drain on a paper towel to remove excess oil. Tip: Serve immediately for the best crunch.

Last night, I served these kimchi egg rolls with a side of sweet chili sauce, and the combination was irresistible. The crispy exterior gives way to a soft, flavorful filling that’s both tangy and spicy, making it a perfect bite-sized treat.

BBQ Pulled Pork Egg Rolls

First off, let me tell you, these BBQ Pulled Pork Egg Rolls are a game-changer for your next gathering. I stumbled upon this recipe during a lazy Sunday football marathon, and now it’s my go-to for impressing guests without spending hours in the kitchen.

Ingredients

• Pulled pork – 2 cups
• BBQ sauce – ½ cup
• Egg roll wrappers – 12
• Vegetable oil – 2 cups
• Coleslaw – 1 cup

Instructions

1. In a bowl, mix the pulled pork with BBQ sauce until evenly coated.
2. Lay an egg roll wrapper on a clean surface, spoon 2 tablespoons of the pork mixture onto the center, then top with a tablespoon of coleslaw.
3. Fold the bottom corner over the filling, then fold in the sides, and roll tightly to seal. Use a dab of water on the final corner to secure it.
4. Heat vegetable oil in a deep fryer or large pot to 375°F. Fry the egg rolls in batches for 3-4 minutes, or until golden brown and crispy. Tip: Don’t overcrowd the pot to ensure even cooking.
5. Remove with a slotted spoon and drain on paper towels. Tip: Let them sit for a minute before serving to avoid burns from the hot filling.
6. Serve immediately with extra BBQ sauce for dipping. Tip: For a lighter version, these can also be baked at 400°F for 15-20 minutes, flipping halfway through.

Mmm, the crunch of the wrapper gives way to the tender, smoky pork inside, with the coleslaw adding a refreshing crunch. Try serving these with a side of pickled jalapeños for an extra kick that’ll have everyone reaching for more.

Reuben Egg Rolls

After stumbling upon a forgotten pack of egg roll wrappers in my freezer, I knew it was time to get creative. That’s how these Reuben Egg Rolls came to life—a crispy twist on the classic sandwich that’s perfect for game day or a fun appetizer. Trust me, the combination of melty Swiss cheese, tangy sauerkraut, and corned beef wrapped in a crunchy shell is downright addictive.

Ingredients

• Egg roll wrappers – 10
• Corned beef – 1 cup, shredded
• Sauerkraut – 1 cup, drained
• Swiss cheese – 1 cup, shredded
• Thousand Island dressing – ½ cup
• Vegetable oil – for frying

Instructions

1. Lay an egg roll wrapper on a clean surface, positioning it like a diamond.
2. Place 2 tablespoons of corned beef, 1 tablespoon of sauerkraut, 1 tablespoon of Swiss cheese, and a drizzle of Thousand Island dressing in the center of the wrapper.
3. Fold the bottom corner over the filling, then fold in the sides. Roll tightly to enclose the filling, sealing the top corner with a dab of water.
4. Heat vegetable oil in a deep skillet to 350°F over medium heat. Tip: Use a candy thermometer to ensure the oil is at the right temperature for perfectly crispy egg rolls.
5. Fry the egg rolls in batches, turning occasionally, until golden brown, about 3-4 minutes. Tip: Don’t overcrowd the skillet to maintain the oil temperature.
6. Transfer the fried egg rolls to a paper towel-lined plate to drain. Tip: Let them sit for a minute before serving to avoid burning your mouth.

When you bite into these Reuben Egg Rolls, the crunch gives way to a gooey, savory center that’s bursting with flavor. Serve them with extra Thousand Island dressing for dipping, or slice them diagonally for an elegant party platter presentation.

Mexican Egg Rolls

Perfect for those who love a little crunch with their spice, these Mexican Egg Rolls are my go-to when I want something that’s both easy to make and packed with flavor. I remember the first time I tried them at a friend’s potluck, and I’ve been hooked ever since, tweaking the recipe to perfection.

Ingredients

• Egg roll wrappers – 10
• Ground beef – 1 lb
• Taco seasoning – 1 packet
• Shredded cheddar cheese – 1 cup
• Vegetable oil – 2 cups

Instructions

1. Heat a large skillet over medium heat and cook the ground beef until no longer pink, about 5 minutes.
2. Drain the excess fat from the skillet, then stir in the taco seasoning and 1/4 cup of water. Simmer for 5 minutes, until the mixture thickens.
3. Lay an egg roll wrapper on a clean surface. Place 2 tablespoons of the beef mixture and a sprinkle of cheddar cheese in the center.
4. Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Seal the edge with a little water.
5. Heat the vegetable oil in a deep fryer or large pot to 375°F. Fry the egg rolls in batches until golden brown, about 2-3 minutes per side. Tip: Don’t overcrowd the pot to ensure even cooking.
6. Remove the egg rolls with a slotted spoon and drain on paper towels. Tip: Let them sit for a minute before serving to avoid burning your mouth.
7. Serve hot with your favorite dipping sauce. Tip: A mix of sour cream and salsa makes a great combo.

Delightfully crispy on the outside with a savory, cheesy filling, these Mexican Egg Rolls are a hit at any gathering. Try serving them sliced in half diagonally for an elegant appetizer presentation.

Pizza Egg Rolls

Oh, the joys of experimenting in the kitchen! Just last week, I found myself staring at a pack of egg roll wrappers and some leftover pizza toppings, and voilà, the idea of Pizza Egg Rolls was born. It’s a fun twist on two favorites that’s surprisingly easy to whip up.

Ingredients

• Egg roll wrappers – 10
• Shredded mozzarella cheese – 1 cup
• Pepperoni slices – 20
• Marinara sauce – ½ cup
• Vegetable oil – for frying

Instructions

1. Lay an egg roll wrapper on a clean surface, positioned like a diamond.
2. Place 2 pepperoni slices and 1 tablespoon of mozzarella cheese in the center of the wrapper.
3. Dab the edges of the wrapper with water using your finger to help seal it.
4. Fold the bottom corner over the filling, then fold in the sides, and roll tightly to seal. Tip: Ensure the edges are sealed well to prevent cheese from leaking during frying.
5. Heat vegetable oil in a deep fryer or large skillet to 375°F.
6. Fry the egg rolls in batches for 2-3 minutes, or until golden brown and crispy. Tip: Don’t overcrowd the pan to maintain the oil temperature.
7. Remove with a slotted spoon and drain on paper towels. Tip: Let them sit for a minute before serving to avoid burning your mouth.

Variety is the spice of life, and these Pizza Egg Rolls are no exception. The crispy exterior gives way to a gooey, cheesy center with a hint of pepperoni spice. Serve them with a side of warm marinara for dipping, and watch them disappear before your eyes.

Breakfast Egg Rolls

Just when you thought egg rolls couldn’t get any better, here comes a breakfast version that’s about to change your morning routine. I stumbled upon this idea one lazy Sunday when I craved something crispy yet hearty, and voila, Breakfast Egg Rolls were born. They’re the perfect grab-and-go meal that even my picky toddler approves of.

Ingredients

• Egg roll wrappers – 6
• Eggs – 4
• Breakfast sausage – ½ cup, cooked
• Cheddar cheese – ½ cup, shredded
• Vegetable oil – 2 tbsp

Instructions

1. In a bowl, whisk the eggs until fully blended.
2. Heat a non-stick skillet over medium heat and pour in the eggs. Scramble them until fully cooked, about 3 minutes, then remove from heat.
3. Lay an egg roll wrapper on a clean surface. Place 2 tbsp of scrambled eggs, 1 tbsp of cooked sausage, and 1 tbsp of shredded cheese in the center.
4. Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Seal the edge with a dab of water.
5. Heat vegetable oil in a skillet over medium-high heat. Once hot, add the egg rolls seam side down. Fry for 2-3 minutes per side until golden brown and crispy.
6. Remove from the skillet and let them drain on a paper towel-lined plate to absorb excess oil.

My favorite part? The contrast between the crispy wrapper and the soft, cheesy filling inside. Serve them with a side of salsa or maple syrup for dipping, and watch them disappear before your eyes.

Dessert Egg Rolls

Very few things bring me as much joy as experimenting with desserts, and these Dessert Egg Rolls are a testament to that. I remember the first time I decided to swap savory for sweet in my egg rolls; the result was nothing short of magical. Now, it’s a go-to whenever I need a quick, delicious treat that impresses every time.

Ingredients

• Egg roll wrappers – 10
• Cream cheese – 8 oz, softened
• Sugar – 1/4 cup
• Vanilla extract – 1 tsp
• Oil – for frying
• Powdered sugar – for dusting

Instructions

1. In a mixing bowl, combine the softened cream cheese, sugar, and vanilla extract until smooth. Tip: Ensure the cream cheese is at room temperature to avoid lumps.
2. Lay an egg roll wrapper on a clean surface, place a tablespoon of the cream cheese mixture in the center. Tip: Keep the other wrappers covered with a damp cloth to prevent them from drying out.
3. Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Seal the edge with a little water. Tip: Don’t overfill to prevent the wrappers from tearing during frying.
4. Heat oil in a deep fryer or large pot to 350°F. Fry the egg rolls in batches until golden brown, about 2-3 minutes per side. Drain on paper towels.
5. Dust the warm egg rolls with powdered sugar before serving.

Delightfully crispy on the outside with a creamy, sweet filling, these Dessert Egg Rolls are a game-changer. Serve them with a drizzle of chocolate sauce or a scoop of vanilla ice cream for an extra indulgent treat.

Gluten-Free Egg Rolls

Yesterday, I stumbled upon the most delightful gluten-free egg rolls at a local farmer’s market, and I knew I had to recreate them at home. Perfect for those who are gluten-intolerant or just looking for a lighter alternative, these egg rolls are crispy, flavorful, and surprisingly easy to make.

Ingredients

• Rice paper wrappers – 10
• Shredded cabbage – 2 cups
• Shredded carrots – 1 cup
• Ground pork – 1 lb
• Soy sauce – 2 tbsp
• Oil for frying – 2 cups

Instructions

1. In a large bowl, mix shredded cabbage, shredded carrots, and ground pork with soy sauce until well combined.
2. Soak one rice paper wrapper in warm water for 10 seconds until pliable, then lay it flat on a clean surface.
3. Place 2 tbsp of the filling in the center of the wrapper, fold the sides over the filling, and roll tightly from the bottom up.
4. Heat oil in a deep fryer or large pot to 350°F, ensuring there’s enough oil to fully submerge the egg rolls.
5. Fry the egg rolls in batches for 3-4 minutes or until golden brown and crispy, turning occasionally for even cooking.
6. Remove with a slotted spoon and drain on paper towels to remove excess oil.

Finally, these gluten-free egg rolls come out with a satisfying crunch and a savory filling that’s packed with flavor. Serve them with a side of sweet chili sauce for dipping, or slice them into bite-sized pieces for a fun appetizer at your next gathering.

Conclusion

We hope this roundup of 20 delicious egg roll recipes inspires your next kitchen adventure! Whether you’re craving something classic or eager to try a creative twist, there’s something here for everyone. Don’t forget to share your favorites in the comments and pin the recipes you love on Pinterest. Happy cooking!