Crispy Breakfast Egg Rolls – Better Than Takeout
Crispy Breakfast Egg Rolls – The secret to perfectly crispy egg rolls every time. After making these dozens of times, I discovered the trick to keeping them crispy even after reheating. Jump to the recipe card or keep reading for my best tips. 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
- Crispy on the outside, fluffy on the inside
- Better than takeout
- Easy to make in bulk for meal prepping
- Customizable fillings
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
- Eggs
- Shredded cheese
- Breakfast meat (sausage, bacon, or ham)
- Vegetables (onions, bell peppers, spinach)
- Salt
- Pepper
- Garlic powder
- Onion powder
- Paprika
- Hot sauce (optional)
- Optional: Sour cream
- Optional: Salsa
- Optional: Guacamole
- Optional: Hot sauce
📝 Ingredient Notes
- Egg roll wrappers: Use square wrappers for this recipe.
🛒 Tools & Equipment I Recommend
- Egg Roll Wrapper — Makes rolling easier and more efficient → See on Amazon
- Non-stick Skillet — Prevents egg rolls from sticking and ensures even cooking → See on Amazon
How to Make Crispy Breakfast Egg Rolls – Better Than Takeout
- Prepare the filling: Cook the breakfast meat, add vegetables, and season with salt, pepper, garlic powder, onion powder, and paprika. Mix in the shredded cheese and hot sauce (optional).
- Assemble the egg rolls: Place a spoonful of filling onto an egg roll wrapper, 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 for 2-3 minutes or until golden brown. Drain on a paper towel-lined plate.
Cook's Tips for Perfect Crispy Breakfast Egg Rolls – Better Than Takeout
- Common mistake and fix: Don't overstuff the egg rolls. This can cause them to break open and leak filling while frying.
- Pro tip: For a healthier version, bake the egg rolls at 400°F (200°C) for 15-20 minutes or until crispy and golden brown.
- Pro tip: To keep egg rolls crispy after reheating, place them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes.
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 5 days. Make-ahead tip: Egg rolls can be assembled up to 24 hours in advance. 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 for up to 3 months. Fry from frozen, adding 1-2 minutes to the cooking time.
How to Reheat Without Drying It Out
Oven: Preheat the oven to 350°F (175°C), place egg rolls on a baking sheet, and reheat for 10-15 minutes or until heated through and crispy. Microwave: Reheat in the microwave for 1-2 minutes or until heated through. However, this may make the egg rolls soggy.
Recipe Notes
- Chef tip: For a vegetarian version, omit the breakfast meat and add more vegetables like spinach, mushrooms, or bell peppers.
- Best substitution: Substitute the breakfast meat with tofu or tempeh for a plant-based version.
- Make-ahead: Egg rolls can be frozen and reheated for a quick breakfast or meal prep.
- Scaling: This recipe can be easily doubled or tripled for larger crowds or meal prepping.
- Troubleshooting: If your egg rolls are not crispy, try increasing the frying temperature or frying them in batches to prevent overcrowding.
Want to level up this recipe?
Deep Fryer — Ensures even and consistent frying for perfect crispiness → Check price on Amazon
Crispy Breakfast Egg Rolls – Better Than Takeout
Ingredients
Main Ingredients
- Egg roll wrappers
- Eggs
- Shredded cheese
- Breakfast meat (sausage, bacon, or ham)
- Vegetables (onions, bell peppers, spinach)
Seasonings
- Salt
- Pepper
- Garlic powder
- Onion powder
- Paprika
- Hot sauce (optional)
Optional Toppings
- Sour cream
- Salsa
- Guacamole
- Hot sauce
Instructions
- Prepare the filling: Cook the breakfast meat, add vegetables, and season with salt, pepper, garlic powder, onion powder, and paprika. Mix in the shredded cheese and hot sauce (optional).
- Assemble the egg rolls: Place a spoonful of filling onto an egg roll wrapper, 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 for 2-3 minutes or until golden brown. Drain on a paper towel-lined plate.
Notes
- Chef tip: For a vegetarian version, omit the breakfast meat and add more vegetables like spinach, mushrooms, or bell peppers.
- Best substitution: Substitute the breakfast meat with tofu or tempeh for a plant-based version.
- Make-ahead: Egg rolls can be frozen and reheated for a quick breakfast or meal prep.
- Scaling: This recipe can be easily doubled or tripled for larger crowds or meal prepping.
- Troubleshooting: If your egg rolls are not crispy, try increasing the frying temperature or frying them in batches to prevent overcrowding.
Storage
- Fridge: Store leftover egg rolls in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze uncooked egg rolls on a baking sheet, then transfer to a freezer bag for up to 3 months. Fry from frozen, adding 1-2 minutes to the cooking time.
- Oven reheat: Preheat the oven to 350°F (175°C), place egg rolls on a baking sheet, and reheat for 10-15 minutes or until heated through and crispy.
- Microwave reheat: Reheat in the microwave for 1-2 minutes or until heated through. However, this may make the egg rolls soggy.
- Make ahead: Egg rolls can be assembled up to 24 hours in advance. Store in the fridge until ready to fry.
Nutrition Per Serving
- Calories: 250
- Protein: 10g
- Fat: 15g
- Carbs: 15g
- Fiber: 1g
- Sugar: 1g
- Sodium: 500mg
- Cholesterol: 50mg
- Sat. Fat: 5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Breakfast Egg Rolls – Better Than Takeout FAQs
Yes, you can assemble the egg rolls up to 24 hours in advance. Store them in the fridge until ready to fry.
This could be due to overcrowding in the fryer, not frying at a high enough temperature, or frying for too long. Try frying in batches at 350°F (175°C) for 2-3 minutes.
Yes, you can bake them at 400°F (200°C) for 15-20 minutes or until crispy and golden brown. However, frying will give you a crispier texture.
Egg rolls are thicker, have a crispier texture, and are usually filled with meat and cabbage. Spring rolls are thinner, have a lighter texture, and are usually filled with vegetables and herbs.
Yes, you can freeze uncooked egg rolls for up to 3 months. Fry from frozen, adding 1-2 minutes to the cooking time.
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!
