Crispy Breakfast Egg Rolls – Better Than Takeout
Start your day with these crispy breakfast egg rolls. After making them dozens of times, I’ve perfected the technique for a golden, flaky exterior and a creamy, savory interior. The trick I discovered is to use a combination of beaten eggs and flour for the filling. This keeps the rolls crispy on the outside and prevents them from being soggy. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Crispy Cast Iron Skillet Pizza and Easy Pecan Crunch Glazed Bites.
Why This Crispy Breakfast Egg Rolls – Better Than Takeout Is Pure Comfort
- Crispy exterior with a soft, creamy interior
- Better than takeout, ready in just 20 minutes
- Easy to customize with your favorite fillings
- Perfect for a quick breakfast or brunch
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
- Flour
- Salt
- Black pepper
- Cooking oil
- Salt
- Black pepper
- Optional: Syrup
- Optional: Hot sauce
- Optional: Sour cream
📝 Ingredient Notes
- Egg roll wrappers: Use store-bought or make your own.
- Eggs: Use fresh eggs for the best results.
🛒 Tools & Equipment I Recommend
- Egg roll wrappers — Make your own or use store-bought for convenience. → See on Amazon
- Non-stick skillet — Ensures even cooking and prevents sticking. → See on Amazon
How to Make Crispy Breakfast Egg Rolls – Better Than Takeout
- Prepare the filling: Beat the eggs, add flour, salt, and pepper. Mix well.
- Assemble the egg rolls: Place a spoonful of filling in the center of each wrapper. Fold and seal with a bit of water.
- Cook the egg rolls: Heat oil in a skillet over medium heat. Add egg rolls and cook until golden brown and crispy. Flip and cook the other side.
Cook's Tips for Perfect Crispy Breakfast Egg Rolls – Better Than Takeout
- Common mistake and fix: Don't overfill the wrappers. This can cause them to break and become soggy. Use just a spoonful of filling for each roll.
- Pro tip: For extra crispy egg rolls, brush the wrappers with a bit of oil before frying.
- Pro tip: To keep the egg rolls warm while cooking the rest, place them on a baking sheet in a 200°F oven.
- Pro tip: For a healthier version, bake the egg rolls instead of frying. Brush with oil and bake at 400°F for about 15 minutes, flipping halfway through.
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. Make-ahead tip: Egg rolls can be assembled up to a day ahead. Store in the fridge until ready to cook.
Freezing Crispy Breakfast Egg Rolls – Better Than Takeout
Freeze uncooked egg rolls on a baking sheet, then transfer to an airtight container. Reheat in the oven from frozen at 375°F for about 20 minutes.
How to Reheat Without Drying It Out
Oven: Reheat leftover egg rolls in the oven at 350°F for about 10 minutes. Microwave: Reheat leftover egg rolls in the microwave for about 30 seconds to 1 minute.
Recipe Notes
- Chef tip: For a spicy kick, add a pinch of cayenne pepper to the filling.
- Best substitution: Use wonton wrappers as a substitute for egg roll wrappers.
- Make-ahead: Egg rolls can be assembled up to a day ahead. Store in the fridge until ready to cook.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If the egg rolls are not crispy, try increasing the heat or cooking them a little longer. Be careful not to burn them.
Want to level up this recipe?
Egg roll wrappers — Make your own or use store-bought for convenience. → Check price on Amazon
Crispy Breakfast Egg Rolls – Better Than Takeout
Ingredients
Main Ingredients
- Egg roll wrappers
- Eggs
- Flour
- Salt
- Black pepper
- Cooking oil
Seasonings
- Salt
- Black pepper
Optional Toppings
- Syrup
- Hot sauce
- Sour cream
Instructions
- Prepare the filling: Beat the eggs, add flour, salt, and pepper. Mix well.
- Assemble the egg rolls: Place a spoonful of filling in the center of each wrapper. Fold and seal with a bit of water.
- Cook the egg rolls: Heat oil in a skillet over medium heat. Add egg rolls and cook until golden brown and crispy. Flip and cook the other side.
Notes
- Chef tip: For a spicy kick, add a pinch of cayenne pepper to the filling.
- Best substitution: Use wonton wrappers as a substitute for egg roll wrappers.
- Make-ahead: Egg rolls can be assembled up to a day ahead. Store in the fridge until ready to cook.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If the egg rolls are not crispy, try increasing the heat or cooking them a little longer. Be careful not to burn them.
Storage
- Fridge: Store leftover egg rolls in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze uncooked egg rolls on a baking sheet, then transfer to an airtight container. Reheat in the oven from frozen at 375°F for about 20 minutes.
- Oven reheat: Reheat leftover egg rolls in the oven at 350°F for about 10 minutes.
- Microwave reheat: Reheat leftover egg rolls in the microwave for about 30 seconds to 1 minute.
- Make ahead: Egg rolls can be assembled up to a day ahead. Store in the fridge until ready to cook.
Nutrition Per Serving
- Calories: 250
- Protein: 10g
- Fat: 12g
- Carbs: 28g
- Fiber: 1g
- Sugar: 1g
- Sodium: 600mg
- Cholesterol: 185mg
- Sat. Fat: 2g
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 a day ahead. Store them in the fridge until ready to cook.
This is likely due to overfilling the wrappers or not cooking them long enough. Be sure to use just a spoonful of filling and cook until golden brown and crispy.
Yes, for a healthier version, brush the egg rolls with oil and bake at 400°F for about 15 minutes, flipping halfway through.
Serve with syrup, hot sauce, or sour cream for dipping.
Yes, freeze uncooked egg rolls on a baking sheet, then transfer to an airtight container. Reheat in the oven from frozen at 375°F for about 20 minutes.
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!
