Crispy Breakfast Egg Rolls – Better Than Takeout
Crispy Breakfast Egg Rolls – Better Than Takeout. After making these dozens of times, I’ve perfected the trick to get that perfect crispy exterior and juicy filling every time. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Chicken Broccoli Rice Casserole and Easy Sushi Bake.
Why This Crispy Breakfast Egg Rolls – Better Than Takeout Is Pure Comfort
- Golden, flaky exterior
- Juicy, savory filling
- Easy to customize with your favorite ingredients
- Better than takeout taste at home
What You'll Need for Crispy Breakfast Egg Rolls – Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Egg roll wrappers
- Ground pork
- Shredded cabbage
- Carrots
- Green onions
- Soy sauce
- Sesame oil
- Garlic
- Ginger
- Salt
- Pepper
- Optional: Dipping sauce
- Optional: Hot sauce
- Optional: Green onions for garnish
📝 Ingredient Notes
- Egg roll wrappers: Use store-bought or make your own.
🛒 Tools & Equipment I Recommend
- Egg Roll Maker — Ensures even cooking and perfect crispiness. → See on Amazon
- Food Processor — Saves time and effort in shredding cabbage. → See on Amazon
How to Make Crispy Breakfast Egg Rolls – Better Than Takeout
- Prepare the filling: Mix ground pork, shredded cabbage, carrots, green onions, soy sauce, sesame oil, garlic, ginger, salt, and pepper in a bowl.
- Assemble the egg rolls: Lay an egg roll wrapper on a flat surface, place a spoonful of filling in the center, fold in the sides, and roll tightly. Seal with a bit of water.
- Fry the egg rolls: Heat oil in a deep fryer or a large pot to 350°F (175°C). Fry the egg rolls in batches until golden and crispy. Drain on paper towels.
Cook's Tips for Perfect Crispy Breakfast Egg Rolls – Better Than Takeout
- Pro tip: For extra crispiness, brush the egg rolls with a beaten egg before frying.
- Common mistake and fix: If your egg rolls are falling apart, you're not rolling them tightly enough. Make sure to seal the edges well with a bit of water.
- Pro tip: To make ahead, assemble the egg rolls but don't fry. Store in the fridge for up to 24 hours. Fry as directed when ready to serve.
- Pro tip: For a healthier version, bake the egg rolls at 400°F (200°C) for 20-25 minutes, flipping halfway, until golden and crispy.
Storing & Reheating Crispy Breakfast Egg Rolls – Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store leftover egg rolls in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes. Make-ahead tip: Assemble the egg rolls up to 24 hours ahead. Store in the fridge until ready to fry.
Freezing Crispy Breakfast Egg Rolls – Better Than Takeout
Freeze uncooked egg rolls on a baking sheet, then transfer to a freezer bag. Cook from frozen, adding a few minutes to the frying time.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes, but this may make them soggy.
Recipe Notes
- Chef tip: For a vegetarian version, substitute the ground pork with crumbled tofu or a mix of shredded vegetables.
- Best substitution: No egg roll wrappers? Use spring roll wrappers instead. They're thinner but work just as well.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If your egg rolls are burning, your oil is too hot. Reduce the heat and fry at a lower temperature.
Want to level up this recipe?
Deep Fryer — Ensures even and safe frying. Pays for itself vs takeout. → Check price on Amazon
Crispy Breakfast Egg Rolls – Better Than Takeout
Ingredients
Main Ingredients
- Egg roll wrappers
- Ground pork
- Shredded cabbage
- Carrots
- Green onions
Seasonings
- Soy sauce
- Sesame oil
- Garlic
- Ginger
- Salt
- Pepper
Optional Toppings
- Dipping sauce
- Hot sauce
- Green onions for garnish
Instructions
- Prepare the filling: Mix ground pork, shredded cabbage, carrots, green onions, soy sauce, sesame oil, garlic, ginger, salt, and pepper in a bowl.
- Assemble the egg rolls: Lay an egg roll wrapper on a flat surface, place a spoonful of filling in the center, fold in the sides, and roll tightly. Seal with a bit of water.
- Fry the egg rolls: Heat oil in a deep fryer or a large pot to 350°F (175°C). Fry the egg rolls in batches until golden and crispy. Drain on paper towels.
Notes
- Chef tip: For a vegetarian version, substitute the ground pork with crumbled tofu or a mix of shredded vegetables.
- Best substitution: No egg roll wrappers? Use spring roll wrappers instead. They're thinner but work just as well.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If your egg rolls are burning, your oil is too hot. Reduce the heat and fry at a lower temperature.
Storage
- Fridge: Store leftover egg rolls in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes.
- Freezer: Freeze uncooked egg rolls on a baking sheet, then transfer to a freezer bag. Cook from frozen, adding a few minutes to the frying time.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, but this may make them soggy.
- Make ahead: Assemble the egg rolls up to 24 hours ahead. Store in the fridge until ready to fry.
Nutrition Per Serving
- Calories: 220
- Protein: 10g
- Fat: 12g
- Carbs: 18g
- Fiber: 1g
- Sugar: 1g
- Sodium: 800mg
- Cholesterol: 35mg
- Sat. Fat: 4.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Breakfast Egg Rolls – Better Than Takeout FAQs
Yes, see storage notes for make-ahead tips.
You're not rolling them tightly enough. Make sure to seal the edges well with a bit of water.
Yes, see pro tips for baking instructions.
Reheat in the oven at 350°F (175°C) for 10-15 minutes.
Yes, see storage notes for freezing instructions.
A Warm Final Note
I can’t wait for you to try Crispy Breakfast Egg Rolls – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
