Crispy Breakfast Egg Rolls
Crispy Breakfast Egg Rolls are the perfect cozy weekend breakfast. After making these many times, I’ve discovered the trick to keeping them crispy and golden. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Vegan Lentil Empanadas and Sheet Pan Lemon Garlic Pork Chops.
Why This Crispy Breakfast Egg Rolls Is Pure Comfort
- Crispy and golden on the outside
- Filled with cheesy scrambled eggs and veggies
- Better than takeout and easy to customize
What You'll Need for Crispy Breakfast Egg Rolls
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Egg roll wrappers
- Eggs
- Shredded cheese
- Bell peppers
- Onion
- Salt
- Pepper
- Garlic powder
- Onion powder
- Optional: Sour cream
- Optional: Salsa
- Optional: Ketchup
📝 Ingredient Notes
- Egg roll wrappers: Use square wrappers for this recipe.
🛒 Tools & Equipment I Recommend
- Non-stick skillet — Prevents sticking and ensures even cooking. → See on Amazon
- Pastry brush — Helps brush oil onto wrappers for a crispy finish. → See on Amazon
How to Make Crispy Breakfast Egg Rolls
- Prepare the filling: Scramble eggs with veggies, salt, and pepper. Mix in cheese.
- Assemble the egg rolls: Place a spoonful of filling onto a wrapper, fold, and seal with water. Brush with oil.
- Fry the egg rolls: Fry in batches until golden and crispy. Drain on paper towels.
Cook's Tips for Perfect Crispy Breakfast Egg Rolls
- Common mistake and fix: Don't overfill the wrappers to prevent tearing. Use a little less filling than you think you need.
- Pro tip: For extra crispiness, fry the egg rolls twice – once at a lower heat to cook the inside, then at a higher heat to crisp the outside.
- Pro tip: To keep egg rolls warm while frying in batches, place them on a baking sheet in a 200°F oven.
Storing & Reheating Crispy Breakfast Egg Rolls
Short-Term Storage
Store in an airtight container in the fridge. Store leftover egg rolls in the fridge for up to 3 days. Make-ahead tip: You can assemble the egg rolls up to a day ahead and store them in the fridge.
Freezing Crispy Breakfast Egg Rolls
Freeze uncooked egg rolls for up to 2 months. Fry from frozen, adding a minute or two to cooking time.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F for 10-15 minutes. Microwave: Reheat in the microwave for 30-60 seconds, but they may lose some crispiness.
Recipe Notes
- Chef tip: Use a combination of cheeses for extra flavor. Cheddar and Monterey Jack work well.
- Best substitution: Replace bell peppers with spinach or mushrooms for a different flavor profile.
- Make-ahead: Assemble the egg rolls up to a day ahead. Store in the fridge until ready to fry.
- Scaling: This recipe can easily be doubled or tripled for a crowd.
- Troubleshooting: If your egg rolls are soggy, try frying them at a lower heat or for a longer time to cook the inside thoroughly.
Want to level up this recipe?
Deep fryer — Saves space and makes frying easier and safer. → Check price on Amazon
Crispy Breakfast Egg Rolls
Ingredients
Main Ingredients
- Egg roll wrappers
- Eggs
- Shredded cheese
- Bell peppers
- Onion
Seasonings
- Salt
- Pepper
- Garlic powder
- Onion powder
Optional Toppings
- Sour cream
- Salsa
- Ketchup
Instructions
- Prepare the filling: Scramble eggs with veggies, salt, and pepper. Mix in cheese.
- Assemble the egg rolls: Place a spoonful of filling onto a wrapper, fold, and seal with water. Brush with oil.
- Fry the egg rolls: Fry in batches until golden and crispy. Drain on paper towels.
Notes
- Chef tip: Use a combination of cheeses for extra flavor. Cheddar and Monterey Jack work well.
- Best substitution: Replace bell peppers with spinach or mushrooms for a different flavor profile.
- Make-ahead: Assemble the egg rolls up to a day ahead. Store in the fridge until ready to fry.
- Scaling: This recipe can easily be doubled or tripled for a crowd.
- Troubleshooting: If your egg rolls are soggy, try frying them at a lower heat or for a longer time to cook the inside thoroughly.
Storage
- Fridge: Store leftover egg rolls in the fridge for up to 3 days.
- Freezer: Freeze uncooked egg rolls for up to 2 months. Fry from frozen, adding a minute or two to cooking time.
- Oven reheat: Reheat in the oven at 350°F for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 30-60 seconds, but they may lose some crispiness.
- Make ahead: You can assemble the egg rolls up to a day ahead and store them in the fridge.
Nutrition Per Serving
- Calories: 220
- Protein: 10g
- Fat: 12g
- Carbs: 18g
- Fiber: 1g
- Sugar: 1g
- Sodium: 500mg
- Cholesterol: 180mg
- Sat. Fat: 6g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Breakfast Egg Rolls FAQs
Yes, you can assemble the egg rolls up to a day ahead. Store them in the fridge until ready to fry.
Your egg rolls may be soggy if they're not cooked long enough or at too high a heat. Try frying them at a lower heat or for a longer time.
Yes, you can freeze uncooked egg rolls for up to 2 months. Fry from frozen, adding a minute or two to cooking time.
Yes, you can make these in the air fryer at 375°F for 8-10 minutes, flipping halfway through.
Serve these with sour cream, salsa, or ketchup. You can also serve them with a side of fruit or a salad for a balanced meal.
A Warm Final Note
I can’t wait for you to try Crispy Breakfast Egg Rolls 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!
