Breakfast & Brunch
This American egg roll recipe transforms breakfast into a crispy, savory delight with fluffy fillings wrapped in golden dough. The secret lies in balancing tender pork or chicken with fresh vegetables, all encased in a perfectly crispy shell—whether fried or baked.
I’ve perfected this recipe to deliver that satisfying crunch and melt-in-your-mouth texture in just 30 minutes, making it ideal for busy mornings or weekend brunches.
The filling starts with finely diced protein and vegetables sautéed in a flavorful sauce, ensuring every bite is packed with savory depth. The dough, rolled thin and wrapped tightly, guarantees that signature crispy exterior while keeping the filling warm and fluffy inside.
Whether you prefer the classic fried version or a lighter baked option, this recipe adapts to your needs without sacrificing texture or taste.
What sets this apart is the foolproof technique for achieving crispy edges—no soggy wrappers here. The dough is prepped with a touch of oil to lock in crispness, and the fillings are seasoned just enough to let the natural flavors shine.
Serve with a tangy dipping sauce, and you’ve got a breakfast or brunch dish that’s as impressive as it is delicious.
Perfect for feeding a crowd or meal prepping, these egg rolls reheat beautifully and taste even better the second time around. Let’s get started on a recipe that brings the comfort of a breakfast wrap with the excitement of a crispy appetizer.
Ingredients for american egg roll
Quick grocery run for these 17 ingredients—half the pantry, half the produce section.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Pork 🐷 | 1 ½ lb | Lean ground pork preferred |
| Boneless Chicken Breast 🍗 | 1 ½ lb | Finely diced, boneless skinless |
| Cabbage 🥬 | 4 cups | Shredded, green or purple |
| Carrots 🥕 | 2 cups | Julienned or finely diced |
| Green Bell Pepper 🌶️ | 1 whole | Finely diced, any color |
| Garlic Cloves 🧄 | 6 cloves | Minced, fresh preferred |
| Ginger Root 🌿 | 1 tbsp | Freshly grated, peeled |
| Soy Sauce 🍶 | ½ cup | Low-sodium preferred |
| Hoisin Sauce 🍶 | 2 tbsp | For authentic flavor |
| Sesame Oil 🫒 | 1 tbsp | Toasted sesame oil |
| All-Purpose Flour 🌾 | 2 cups | For dough, plus extra for dusting |
| Unsalted Butter 🧈 | ¼ cup | Cold, cubed for dough |
| Eggs 🥚 | 1 whole | Large, for egg wash |
| Vegetable Oil 🫒 | 2 cups | For frying, high smoke point |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Cornstarch 🌾 | 2 tbsp | For extra crispiness |
The protein choice is flexible but matters. Ground pork gives classic egg roll flavor, while chicken breast keeps it lighter. Grab lean pork from the butcher section—it browns better than pre-ground. For veggies, green cabbage is crispier than purple, but either works. Carrots? Baby carrots are perfect for julienning fast. The bell pepper can be any color—red adds sweetness, green stays classic. Pro tip: Buy pre-shredded cabbage at Trader Joe's to save time.
No hoisin sauce? Substitute 1 tbsp soy sauce plus 1 tsp honey—close enough. Short on sesame oil? Toasted peanut oil works in a pinch. The dough needs cold butter for flaky layers—cut it into tiny cubes and let it sit in the fridge while you mix. For extra crispiness, toss the filled egg rolls in cornstarch before frying. The filling can be prepped ahead—keep it covered in the fridge for 2 days or freeze for 1 month.
Dough keeps 2 days wrapped in plastic in the fridge—bring to room temp before rolling. Filling reheats beautifully—microwave 2 minutes or bake at 350°F for 10 minutes. For the crispy version, fry at 350°F for 3-4 minutes until golden. Baked option? Brush with oil, bake at 400°F for 15 minutes. Store leftovers in an airtight container for 3 days—freeze extras for 2 months.
Why You'll Love This Recipe
- No-Fuss Fillings: I swear by the combo of ground pork and shredded chicken—it’s like having two textures in one bite. The cabbage adds that satisfying crunch, while the carrots and bell pepper sweeten things up without overpowering. Honestly, I just chop everything roughly and mix it in; no fancy knife work needed.
- Crispy-Creamy Magic: That first bite of golden-brown wrapper gives way to juicy, savory filling—it’s the kind of contrast that makes you reach for seconds. The pork stays tender, the chicken stays moist, and the veggies? They’re still bright and fresh, not soggy. (Yes, even on a Tuesday night.)
- Party in a Pan: These are my go-to for game days, potlucks, or whenever I need to feed a crowd without stress. Double the batch, freeze half, and boom—you’ve got a meal ready for another night. My daughter picks out the bell peppers first, but still asks for seconds, so clearly, it’s a win.
- Budget-Friendly Flex: Ground pork and chicken breast stretch further than you’d think, especially with cabbage and carrots bulking it up. I make a big batch, portion it out, and have leftovers for lunches all week. Not the prettiest, but the taste makes up for it—and my wallet thanks me.
Step-by-step instructions for American egg rolls
Here's how to make these breakfast wraps with perfectly crispy edges and juicy fillings.
Prepare the Filling Ingredients
In a large mixing bowl, combine the 1.5 lb ground pork and 1.5 lb finely diced boneless chicken breast. Add the 4 cups shredded cabbage, 2 cups julienned carrots, and 1 whole diced green bell pepper. Sprinkle in the 6 minced garlic cloves, 1 tbsp freshly grated ginger root, 1 tsp salt, and 0.5 tsp black pepper.
Mix everything together with your hands until well combined. You want the filling to be moist but not wet—if it looks too dry, add 1 tablespoon of water at a time until it holds together when pressed. This step ensures your egg rolls stay compact and flavorful during frying.
Make the Dough and Filling Mixture
In a separate large bowl, whisk together the 2 cups all-purpose flour, 2 tbsp cornstarch, and a pinch of salt. Cut in the 0.25 cup cold cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces.
Make a well in the center and add the 1 whole egg and 1 tbsp sesame oil. Gradually mix in 3-4 tablespoons of ice water until the dough comes together. Knead lightly for 2 minutes until smooth. Wrap in plastic and refrigerate for 30 minutes to firm up.
Assemble the Egg Rolls
Divide the dough into 12 equal pieces (about 1.5 ounces each) and roll each piece into a thin rectangle about 4x6 inches. Place 1-2 tablespoons of the filling mixture in the center of each dough rectangle. Fold the sides inward, then roll tightly from the bottom up.
Seal the edges by pinching them firmly with your fingers. Place the completed egg rolls seam-side down on a floured surface. Cover with a damp towel to prevent drying while you prepare the rest. The key here is keeping the filling compact—don't overstuff or the rolls will burst during frying.
Fry to Golden Perfection
Heat 1 cup vegetable oil in a deep skillet or Dutch oven to 350°F. Fry 3-4 egg rolls at a time until they turn a deep golden brown color, about 2-3 minutes per side. Use tongs to turn them carefully—they'll be delicate when hot.
Transfer the fried egg rolls to a paper towel-lined plate to drain excess oil. Keep the oil at 350°F for the remaining batches. For extra crispiness, you can double-fry: let them cool slightly for 1 minute, then fry again for 30 seconds until extra crispy. Serve immediately while hot and crispy!
Serve with Dipping Sauce
In a small bowl, mix together 0.5 cup soy sauce and 2 tbsp hoisin sauce for a quick dipping sauce. Arrange the crispy egg rolls on a serving platter and drizzle with any remaining sauce. These breakfast wraps are best enjoyed fresh while the dough is still crunchy and the filling is warm.
For extra flavor, sprinkle with chopped green onions or sesame seeds before serving. The contrast of crispy dough and tender filling makes every bite satisfying. Store leftovers in the fridge for up to 3 days—just reheat in a skillet for 1-2 minutes to restore crispiness.
Pro Tips For Making American Egg Roll
- STEAM NOT SEAR: Blanch your cabbage first—cut into thin strips, boil for 30 seconds, then ice bath. It softens faster, holds shape better, and won’t turn to mush when wrapped. (I learned this after three egg rolls that fell apart mid-fry.)
- GRIND CHICKEN SMALL: Pulse your boneless chicken breast in a food processor until it’s almost ground pork texture—no bigger than ¼-inch chunks. This mimics traditional egg roll texture and cooks evenly. (Yes, it’s weird, but your filling will thank you.)
- WRAP TIGHT, SEAL FAST: Lay wrappers flat, add filling in a line, then fold corners before rolling—like a burrito. Press edges with wet fingers to seal. Loose wraps leak filling, and no one wants soggy egg rolls. (I used to rush this and always regretted it.)
- DOUBLE-FRY FOR CRISP: Fry once at 350°F until golden, drain, then hit 375°F for 2–3 minutes. The second fry locks in crispiness while the inside finishes. (Skipping this step? You’ll get a sad, greasy mess.)
Storing and reheating your leftovers
Fridge Storage Tips
After frying, let your egg rolls cool completely before storing to prevent condensation. Place them in a single layer in an airtight container with parchment paper between layers to maintain crispiness.
They’ll stay fresh for 3 days in the fridge—just reheat in a 350°F oven for 5-7 minutes or until heated through. 💫
Freezer Prep
For long-term storage, freeze uncooked egg rolls on a tray lined with parchment paper for 1 hour to harden. Transfer to a freezer bag with all air removed, then store for up to 2 months.
To cook from frozen, bake at 400°F for 15-18 minutes or fry in 375°F oil for 4-5 minutes per side. The dough will crisp up beautifully!
Reheating Crispy Egg Rolls
To restore that golden crunch, reheat in a skillet over medium heat for 1-2 minutes per side with ½ inch of oil—this mimics frying and prevents sogginess. For oven reheating, brush with 1 tsp oil and bake at 425°F for 8-10 minutes until the edges are crisp again.
Avoid microwaving unless absolutely necessary—it’ll turn the dough rubbery. ✨
Dipping Sauce Revival
If your dipping sauce thickens in the fridge, thin it with 1 tsp water or rice vinegar and reheat gently. For extra zing, add ½ tsp grated ginger or a dash of chili crisp before serving.
I like to keep a small jar of sauce in the fridge so it’s ready whenever I reheat my egg rolls. 🍶
Make-Ahead Filling
Prep the filling 2 days ahead and store it in an airtight container in the fridge. When ready to assemble, bring it to room temperature first—this prevents the wrappers from getting soggy.
The flavors actually deepen overnight, making the egg rolls even more delicious. Just roll and fry as directed! 💡
Batch Cooking Hacks
Double the dough recipe if feeding a crowd—it’s easier to manage. Freeze half the uncooked egg rolls for later, then fry them straight from frozen. For a lighter option, bake the filled rolls at 400°F for 15 minutes before serving.
This keeps them crispy without deep-frying. Perfect for meal prep! 🔥
Nutrition facts
Frequently asked questions
Can I make these egg rolls without pork?
Swap the pork for 1.5 lb ground chicken or 1 lb shrimp for a seafood twist. For vegetarian versions, use extra-firm tofu (pressed and crumbled) or chickpeas (mashed slightly). Just adjust cooking times—chicken needs 5-6 minutes to brown, while shrimp cooks in just 2-3 minutes.
Why are my egg rolls soggy after frying?
Sogginess usually means one of three things: overcrowding the pan (fry in batches), undercooked dough (ensure oil reaches 350°F), or wet filling. Press rolls gently with tongs during frying to maintain shape. For extra crispiness, toss filled rolls in 2 tbsp cornstarch before frying.
What's the best way to reheat baked egg rolls?
Baked egg rolls lose crispiness when reheated, but you can restore it! Place them on a baking sheet, brush with 1 tsp oil, then broil at 450°F for 2-3 minutes until edges crisp again. For oven-baked rolls, reheat at 400°F for 8-10 minutes—this works better than microwaving, which makes them rubbery.
Can I use store-bought egg roll wrappers?
Yes, but with a trick! Store-bought wrappers are thinner and may tear. Brush them lightly with egg wash before filling, and use less filling (about 1 tbsp per wrapper) to prevent bursting. For extra strength, chill the dough for 15 minutes before rolling. The homemade dough gives better crispiness, though!
What's the secret to extra-crispy egg rolls?
Three pro tips: Double-fry (fry once, cool 1 minute, then fry again for 30 seconds), use hot oil (375°F), and dust rolls with cornstarch before frying. Also, keep the filling dry but moist—if it's too wet, the dough will steam instead of crisp. Press rolls gently during frying to flatten them.