18 Flavorful Egg Roll Recipes Perfect for Any Occasion

Crispy, golden, and bursting with flavor—egg rolls are the ultimate crowd-pleaser, whether you’re whipping up a quick weeknight dinner or hosting a festive gathering. From classic pork and cabbage to creative twists like buffalo chicken or veggie-packed rainbow rolls, we’ve rounded up 18 irresistible recipes that’ll make your taste buds dance. Ready to roll? Let’s dive into these delicious bites perfect for any occasion!

Classic Pork Egg Rolls

These crispy, golden egg rolls are packed with savory pork and crunchy veggies—just like your favorite takeout, but fresher and hotter from your own kitchen.

Ingredients:

• 1 lb ground pork
• 2 cups shredded green cabbage
• 1 cup shredded carrots
• 2 green onions, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp grated fresh ginger
• 1/2 tsp sugar
• 1/4 tsp black pepper
• 12 egg roll wrappers
• 1 egg, beaten (for sealing)
• 2 cups vegetable oil (for frying)

Instructions:

1. In a large skillet over medium-high heat, cook the ground pork until no pink remains, about 5 minutes. Drain excess fat.
2. Add the cabbage, carrots, green onions, garlic, soy sauce, sesame oil, ginger, sugar, and black pepper. Cook for 3–4 minutes until veggies soften slightly. Let cool slightly.
3. Lay an egg roll wrapper diagonally. Spoon 2 tbsp filling near the bottom corner. Fold the corner over, then fold in the sides. Roll tightly, sealing the top corner with beaten egg. Repeat.
4. Heat vegetable oil in a deep pot to 350°F. Fry egg rolls in batches for 3–4 minutes, turning once, until deep golden. Drain on paper towels.

The magic here? The filling stays juicy inside while the wrapper shatters into crispy perfection—no soggy middles! Serve with sweet chili sauce for dipping.

Tip: Keep unused wrappers covered with a damp towel to prevent drying while you assemble.

Vegetarian Spring Egg Rolls

These golden, veggie-packed egg rolls are a crowd-pleaser—crunchy on the outside, savory-sweet inside, and perfect for dipping!

Ingredients

• 12 egg roll wrappers
• 2 cups shredded green cabbage
• 1 cup shredded carrots
• 1 cup bean sprouts
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tsp sesame oil
• 1 tbsp vegetable oil (plus more for frying)
• 1/4 tsp black pepper

Instructions

1. In a large skillet, heat 1 tbsp vegetable oil over medium-high. Add garlic and ginger; cook 30 seconds until fragrant. Add cabbage, carrots, and bean sprouts; stir-fry 3 minutes until just softened.
2. Stir in soy sauce, hoisin sauce, sesame oil, and black pepper. Cook 1 minute, then remove from heat. Let cool slightly.
3. Lay an egg roll wrapper diagonally. Spoon 2 tbsp filling near the bottom corner. Fold corner over filling, tuck sides in, then roll tightly. Seal edges with water.
4. Heat 1 inch of vegetable oil in a deep skillet to 350°F. Fry rolls in batches for 2–3 minutes per side until golden. Drain on paper towels.

The secret? A dab of hoisin in the filling caramelizes as it fries, adding a subtle sweetness to every bite. Serve with sweet chili sauce for dipping!

Tip: Keep unused wrappers under a damp towel to prevent drying while assembling.

Shrimp and Avocado Egg Rolls

These crispy shrimp and avocado egg rolls are a fun twist on the classic, packed with creamy avocado and juicy shrimp for a bite that’s both fresh and satisfying.

• 12 large shrimp, peeled, deveined, and chopped
• 1 medium avocado, diced
• 1 cup shredded green cabbage
• 1/4 cup finely diced red bell pepper
• 2 tbsp chopped fresh cilantro
• 1 tbsp lime juice
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 egg roll wrappers
• 1 tbsp water (for sealing)
• 2 cups vegetable oil (for frying)

1. In a bowl, combine shrimp, avocado, cabbage, red bell pepper, cilantro, lime juice, garlic powder, salt, and black pepper. Gently toss to mix.
2. Lay an egg roll wrapper on a clean surface with a corner facing you. Spoon 2 tbsp of filling near the bottom corner, leaving space at the edges.
3. Fold the bottom corner over the filling, then fold in the sides. Brush the top corner with water, then roll tightly to seal. Repeat with remaining wrappers.
4. Heat vegetable oil in a deep skillet to 350°F. Fry egg rolls in batches for 2–3 minutes per side until golden and crispy. Drain on paper towels.

The contrast of crispy shell, tender shrimp, and creamy avocado makes these irresistible—perfect for dipping in sweet chili sauce!

Tip: For a lighter version, bake at 400°F for 15–18 minutes, flipping halfway, until golden.

Spicy Chicken Egg Rolls

These Spicy Chicken Egg Rolls pack a crispy crunch and a kick of heat—perfect for game day or a fun weeknight twist on takeout.

• 1 lb ground chicken
• 2 cups shredded cabbage
• 1 cup shredded carrots
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 2 tbsp soy sauce
• 1 tbsp sriracha
• 1 tsp sugar
• 12 egg roll wrappers
• 1 egg, beaten (for sealing)
• 2 cups vegetable oil (for frying)

1. In a large skillet over medium-high heat, cook ground chicken until no longer pink, about 5 minutes. Drain excess fat.
2. Add cabbage, carrots, garlic, and ginger; cook for 3 minutes until veggies soften. Stir in soy sauce, sriracha, and sugar. Remove from heat and let cool slightly.
3. Lay an egg roll wrapper diagonally. Spoon 2 tbsp filling near the bottom corner. Fold bottom over filling, then sides inward. Roll tightly, sealing the top edge with beaten egg. Repeat with remaining wrappers.
4. Heat oil in a deep pot to 350°F. Fry egg rolls in batches for 3–4 minutes, turning once, until golden and crisp. Drain on paper towels.

The magic here? The sriracha and ginger create a bold, warming heat that lingers just right—without overpowering the crispy shell.

Tip: For extra crunch, air-fry at 375°F for 10–12 minutes, spritzing lightly with oil.

Thai-Inspired Peanut Sauce Egg Rolls

These crispy egg rolls are packed with vibrant Thai flavors and dunked in a creamy peanut sauce—perfect for game day or a fun appetizer night!

Ingredients:

• 12 egg roll wrappers
• 2 cups shredded cabbage
• 1 cup shredded carrots
• 1/2 cup chopped green onions
• 1/2 cup cooked shredded chicken (or tofu for vegetarian)
• 1/4 cup chopped cilantro
• 2 tbsp soy sauce
• 1 tbsp lime juice
• 1 tsp grated ginger
• 1 tbsp vegetable oil (for frying)
• 1/4 cup creamy peanut butter
• 2 tbsp honey
• 1 tbsp sriracha
• 1/4 cup warm water

Instructions:

1. In a bowl, toss together cabbage, carrots, green onions, chicken, cilantro, soy sauce, lime juice, and ginger until well combined.
2. Place 2 tbsp of filling in the center of each egg roll wrapper. Fold the sides inward, then roll tightly, sealing the edge with a dab of water.
3. Heat vegetable oil in a skillet over medium-high. Fry egg rolls in batches for 2–3 minutes per side until golden and crisp. Drain on paper towels.
4. Whisk peanut butter, honey, sriracha, and warm water until smooth. Serve alongside egg rolls for dipping.

The contrast of crunchy wrappers with the tangy-sweet peanut sauce makes these irresistible—you’ll want to double the batch!

Tip: For extra crispiness, air-fry at 375°F for 10 minutes, flipping halfway.

Cheesy Bacon and Egg Egg Rolls

These crispy egg rolls stuffed with melty cheese, smoky bacon, and fluffy scrambled eggs are the ultimate breakfast-meets-appetizer hack—perfect for lazy weekend brunches or game-day snacking.

Ingredients:

• 6 large eggs
• 6 strips bacon, chopped
• 1 cup shredded cheddar cheese
• 1/4 cup diced green onions
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 12 egg roll wrappers
• 1 tbsp water (for sealing wrappers)
• 2 cups vegetable oil (for frying)

Instructions:

1. In a skillet over medium heat, cook the chopped bacon until crispy (about 5 minutes). Drain on paper towels, reserving 1 tbsp bacon fat in the pan.
2. Whisk the eggs with garlic powder, salt, and black pepper. Pour into the skillet with bacon fat and scramble over low heat until just set (about 3 minutes). Remove from heat and stir in bacon, cheese, and green onions.
3. Lay an egg roll wrapper diagonally. Spoon 2 tbsp filling near the center. Fold bottom corner over filling, then sides inward. Brush top corner with water, roll tightly, and press to seal. Repeat.
4. Heat oil in a deep pot to 350°F. Fry egg rolls in batches for 2–3 minutes per side until golden. Drain on a wire rack.

The magic here? The cheese cools into gooey pockets while the wrappers stay shatteringly crisp—no soggy middles! Serve with hot sauce or maple syrup for dunking.

Tip: For extra crunch, air-fry at 375°F for 10 minutes, flipping halfway.

Korean Kimchi Egg Rolls

These crispy, tangy egg rolls are packed with the bold flavors of kimchi and gooey cheese—perfect for a quick snack or party appetizer!

Ingredients:

• 12 egg roll wrappers
• 1 cup well-fermented kimchi, drained and chopped
• 1 cup shredded mozzarella cheese
• 1/2 cup ground pork or crumbled firm tofu (for vegetarian)
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp sugar
• 1/2 tsp garlic powder
• 1 egg, beaten (for sealing)
• Vegetable oil, for frying

Instructions:

1. In a bowl, mix the kimchi, mozzarella cheese, ground pork (or tofu), soy sauce, sesame oil, sugar, and garlic powder until combined.
2. Lay an egg roll wrapper flat. Spoon 2 tbsp of filling onto the center. Fold the bottom corner over the filling, then fold in the sides. Brush the top corner with beaten egg and roll tightly to seal. Repeat with remaining wrappers.
3. Heat 1 inch of vegetable oil in a deep skillet to 350°F. Fry 2–3 egg rolls at a time for 3–4 minutes, turning occasionally, until golden and crisp. Drain on paper towels.

The contrast of crunchy wrapper, spicy kimchi, and melty cheese makes these irresistible—serve with a drizzle of sriracha mayo for extra kick!

Tip: For extra crispiness, air-fry at 375°F for 10–12 minutes, flipping halfway.

Sweet and Sour Pineapple Egg Rolls

These crispy egg rolls are packed with tangy-sweet pineapple and crunchy veggies—perfect for game day or a fun twist on takeout night!

Ingredients:

• 12 egg roll wrappers
• 1 cup finely shredded green cabbage
• 1 cup diced fresh pineapple (or canned, drained)
• 1/2 cup shredded carrots
• 1/4 cup chopped green onions
• 2 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp grated fresh ginger
• 1/2 tsp garlic powder
• 1/4 tsp red pepper flakes (optional)
• 1 tbsp vegetable oil (for brushing)

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a bowl, mix cabbage, pineapple, carrots, green onions, soy sauce, rice vinegar, honey, ginger, garlic powder, and red pepper flakes until well combined.
3. Place 2 tbsp of filling in the center of each egg roll wrapper. Fold sides inward, then roll tightly, sealing the edge with a dab of water.
4. Arrange egg rolls seam-side down on the baking sheet. Brush lightly with vegetable oil.
5. Bake for 18–20 minutes, flipping halfway, until golden and crisp.

The juicy pineapple caramelizes slightly in the oven, balancing the savory filling with a sticky-sweet crunch. Serve with extra sweet chili sauce for dipping!

Tip: For extra crispiness, spritz the egg rolls with cooking spray before baking.

Buffalo Chicken Egg Rolls

These crispy, spicy Buffalo chicken egg rolls are the perfect game-day snack—packed with tangy, cheesy goodness and just the right amount of heat.

Ingredients:

• 2 cups shredded cooked chicken
• 1/2 cup buffalo sauce
• 1/2 cup crumbled blue cheese
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup finely diced celery
• 12 egg roll wrappers
• 1 tbsp water (for sealing wrappers)
• 1/4 cup vegetable oil (for frying)
• Ranch or blue cheese dressing (for serving)

Instructions:

1. In a bowl, toss the shredded chicken with buffalo sauce until evenly coated. Stir in blue cheese, Monterey Jack, and celery.
2. Lay an egg roll wrapper flat. Spoon 2-3 tbsp of the chicken mixture onto the center. Fold the bottom corner over the filling, then fold in the sides. Brush the top corner with water and roll tightly to seal. Repeat with remaining wrappers.
3. Heat vegetable oil in a large skillet over medium-high heat. Working in batches, fry egg rolls for 2-3 minutes per side until golden and crisp. Drain on paper towels.
4. Serve hot with ranch or blue cheese dressing for dipping.

The contrast of crunchy wrapper, melty cheese, and spicy chicken makes these irresistible—no one can stop at just one!

Tip: For a lighter version, bake at 400°F for 15-18 minutes, flipping halfway, until golden.

Teriyaki Beef Egg Rolls

These crispy egg rolls pack a punch with savory teriyaki beef and a hint of sweetness—perfect for game day or a fun weeknight twist on takeout.

Ingredients:

• 1 lb ground beef (85% lean)
• 1 cup shredded cabbage
• 1/2 cup shredded carrots
• 2 green onions, thinly sliced
• 1/3 cup teriyaki sauce (plus 2 tbsp for brushing)
• 1 tbsp soy sauce
• 1 tsp grated ginger
• 1 tbsp vegetable oil (plus more for frying)
• 12 egg roll wrappers
• 1 tbsp water (for sealing wrappers)

Instructions:

1. Heat 1 tbsp vegetable oil in a skillet over medium-high. Cook ground beef until browned, 5–6 minutes. Drain excess fat.
2. Add shredded cabbage, carrots, green onions, 1/3 cup teriyaki sauce, soy sauce, and ginger. Cook 3–4 minutes until veggies soften. Let cool slightly.
3. Lay an egg roll wrapper diagonally. Spoon 2 tbsp filling near the center. Fold bottom corner over filling, then sides. Brush top corner with water, roll tightly, and press to seal. Repeat.
4. Heat 1 inch of vegetable oil in a deep skillet to 350°F. Fry egg rolls in batches for 2–3 minutes per side until golden. Drain on paper towels.
5. Brush warm egg rolls with 2 tbsp teriyaki sauce for extra gloss and flavor.

The double hit of teriyaki—tossed in the filling and brushed on top—gives these rolls an irresistible sticky-sweet crunch.

Tip: For extra crispiness, air-fry at 375°F for 10–12 minutes, flipping halfway.

Mediterranean Veggie Egg Rolls

These crispy egg rolls are packed with sun-dried tomatoes, spinach, and feta for a fresh twist on a takeout favorite—no deep fryer required!

Ingredients:

• 8 egg roll wrappers
• 1 tbsp olive oil
• 1 cup chopped baby spinach
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped sun-dried tomatoes (oil-packed, drained)
• 1/4 cup diced red onion
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1 tbsp water (for sealing wrappers)

Instructions:

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Heat olive oil in a skillet over medium. Add red onion and sauté for 2 minutes until softened. Stir in spinach, sun-dried tomatoes, oregano, garlic powder, and salt; cook 1 minute until spinach wilts. Remove from heat and fold in feta.
3. Place 2 tbsp filling in the center of each wrapper. Brush edges with water, fold sides inward, and roll tightly. Place seam-side down on the baking sheet.
4. Bake for 18–20 minutes, flipping halfway, until golden and crisp.

The tangy feta and chewy sun-dried tomatoes make these feel indulgent, while baking keeps them light—perfect for dunking in tzatziki!

Tip: For extra crunch, spritz rolls lightly with oil before baking.

Sweet Potato and Black Bean Egg Rolls

These crispy, veggie-packed egg rolls are a crowd-pleasing twist on the classic—loaded with smoky-sweet flavors and perfect for dipping.

Ingredients:

• 2 cups mashed roasted sweet potato (about 1 large)
• 1 cup canned black beans, rinsed and drained
• 1/2 cup diced red onion
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1 tbsp lime juice
• 12 egg roll wrappers
• 1/4 cup water (for sealing)
• 2 tbsp olive oil (for brushing)

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a bowl, mix mashed sweet potato, black beans, red onion, 1 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1 tbsp lime juice until combined.
3. Place an egg roll wrapper diagonally. Spoon 2 tbsp filling near the center. Fold the bottom corner over, then sides, and roll tightly. Dab the top corner with water to seal. Repeat.
4. Arrange egg rolls seam-side down on the baking sheet. Brush lightly with olive oil.
5. Bake for 18–20 minutes, flipping halfway, until golden and crisp.

The contrast of creamy sweet potato and hearty black beans makes these egg rolls irresistibly satisfying—plus, baking keeps them light yet crunchy.

Tip: Serve with a quick avocado crema: blend 1 ripe avocado with 1/4 cup Greek yogurt and a squeeze of lime!

Lobster and Cream Cheese Egg Rolls

These crispy egg rolls are a luxurious twist on the classic, with sweet lobster and creamy cheese tucked inside a golden wrapper—perfect for impressing guests or treating yourself.

Ingredients:

• 8 oz cooked lobster meat, chopped
• 4 oz cream cheese, softened
• 2 tbsp mayonnaise
• 1 tsp lemon juice
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1/4 tsp salt
• 2 green onions, finely sliced
• 8 egg roll wrappers
• 1 egg, beaten (for sealing)
• 2 cups vegetable oil (for frying)

Instructions:

1. In a bowl, mix the lobster, cream cheese, mayonnaise, lemon juice, garlic powder, black pepper, salt, and green onions until well combined.
2. Lay an egg roll wrapper flat. Spoon 2 tbsp of filling onto the center. Fold the bottom corner over the filling, then fold in the sides. Brush the top corner with beaten egg and roll tightly to seal. Repeat with remaining wrappers.
3. Heat vegetable oil in a deep skillet to 350°F. Fry egg rolls in batches for 3–4 minutes, turning once, until golden and crispy. Drain on paper towels.

The contrast of rich lobster and tangy cream cheese makes these egg rolls irresistible—especially with that satisfying crunch in every bite.

Tip: Serve with a side of sweet chili sauce for a spicy-sweet dip!

BBQ Pulled Pork Egg Rolls

These crispy egg rolls are packed with smoky-sweet pulled pork and melty cheese—perfect for game day or a fun twist on leftovers!

Ingredients:

• 2 cups shredded BBQ pulled pork (store-bought or homemade)
• 1 cup shredded cheddar cheese
• 1/4 cup diced red onion
• 2 tbsp chopped fresh cilantro
• 12 egg roll wrappers
• 1 tbsp water
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• Vegetable oil, for frying

Instructions:

1. In a bowl, mix pulled pork, cheddar cheese, red onion, cilantro, garlic powder, and smoked paprika until combined.
2. Lay an egg roll wrapper diagonally. Spoon 3 tbsp of filling near the center. Fold the bottom corner over, then the sides, and roll tightly. Seal the edge with water. Repeat.
3. Heat 1 inch of vegetable oil in a deep skillet to 350°F. Fry egg rolls in batches for 2–3 minutes per side until golden and crisp. Drain on paper towels.

The contrast of the crunchy wrapper with the tender, saucy pork and gooey cheese is downright addictive—serve with extra BBQ sauce for dipping!

Tip: For a lighter version, bake at 400°F for 15–18 minutes, flipping halfway, until golden.

Curry Tofu Egg Rolls

These golden, crunchy egg rolls pack a punch with aromatic curry-spiced tofu and a veggie-loaded filling—perfect for dipping in sweet chili sauce!

Ingredients:

• 14 oz firm tofu, pressed and crumbled
• 2 tbsp vegetable oil, divided
• 1 tbsp yellow curry powder
• 1 tsp garlic powder
• 1/2 tsp salt
• 1 cup shredded cabbage
• 1/2 cup grated carrot
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 12 egg roll wrappers
• 1/4 cup water (for sealing wrappers)

Instructions:

1. Heat 1 tbsp vegetable oil in a skillet over medium. Add crumbled tofu, 1 tbsp curry powder, 1 tsp garlic powder, and 1/2 tsp salt. Cook 5 minutes until fragrant.
2. Stir in cabbage, carrot, 2 tbsp soy sauce, and 1 tbsp brown sugar. Cook 3 more minutes until veggies soften. Let cool slightly.
3. Place 2 tbsp filling in the center of each egg roll wrapper. Fold sides inward, roll tightly, and seal edges with water.
4. Heat remaining 1 tbsp oil in a clean skillet over medium-high. Cook rolls seam-side down for 2–3 minutes per side until crispy and brown.

The curry-infused tofu gives these egg rolls a warming depth, while the crackly wrapper adds irresistible texture. Serve ’em hot with a tangy dip!

Tip: For extra crispiness, air-fry at 375°F for 8 minutes, flipping halfway.

Crab Rangoon Egg Rolls

These crispy, creamy egg rolls pack all the crave-worthy flavors of crab rangoon into a fun, handheld appetizer—perfect for game day or potlucks!

Ingredients:

• 8 oz lump crabmeat, drained and picked over
• 4 oz cream cheese, softened
• 2 green onions, finely chopped
• 1 tsp Worcestershire sauce
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 12 egg roll wrappers
• 1 tbsp water (for sealing)
• 2 cups vegetable oil (for frying)
• Sweet chili sauce (for serving)

Instructions:

1. In a bowl, mix crabmeat, cream cheese, green onions, Worcestershire sauce, garlic powder, and black pepper until well combined.
2. Lay an egg roll wrapper diagonally. Spoon 2 tbsp filling near the bottom corner, leaving a 1-inch border. Fold corner over filling, then fold in sides. Brush edges with water and roll tightly to seal. Repeat.
3. Heat oil in a deep skillet to 350°F. Fry egg rolls in batches for 3–4 minutes, turning once, until golden and crisp. Drain on paper towels.
4. Serve hot with sweet chili sauce for dipping.

The magic here? Frying transforms the creamy filling into an almost soufflé-like texture, while the wrapper shatters like a wonton chip. Tip: For extra crunch, double-fry at 375°F for 30 seconds right before serving.

Jalapeño Popper Egg Rolls

These crispy egg rolls pack all the creamy, spicy goodness of jalapeño poppers into a fun, handheld snack—perfect for game day or party appetizers!

Ingredients:

• 8 oz cream cheese, softened
• 1 cup shredded sharp cheddar cheese
• 4 jalapeños, seeded and finely diced (about 1/2 cup)
• 4 strips cooked bacon, crumbled
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 12 egg roll wrappers
• 1 tbsp water (for sealing)
• 2 cups neutral oil (like vegetable or canola), for frying

Instructions:

1. In a bowl, mix 8 oz cream cheese, 1 cup cheddar cheese, jalapeños, bacon, 1/2 tsp garlic powder, and 1/2 tsp onion powder until well combined.
2. Lay an egg roll wrapper diagonally on a clean surface. Spoon 2 tbsp of filling near the bottom corner, leaving a 1-inch border. Fold the corner over the filling, then fold in the sides. Brush the top edge with 1 tbsp water and roll tightly to seal. Repeat with remaining wrappers.
3. In a deep skillet, heat 2 cups oil to 350°F over medium heat. Fry 2-3 egg rolls at a time for 3-4 minutes, turning occasionally, until golden brown. Drain on paper towels.

The contrast of the crunchy shell with the molten, tangy-cheesy filling is downright addictive—you’ll want to double the batch!

Tip: For extra heat, leave a few jalapeño seeds in the mix, or serve with a side of ranch or chipotle mayo for dipping.

Banana and Nutella Dessert Egg Rolls

These crispy, gooey egg rolls are like a handheld banana-Nutella hug—perfect for satisfying sweet cravings without turning on the oven!

Ingredients:

• 4 egg roll wrappers
• 1 ripe banana, thinly sliced
• 1/4 cup Nutella
• 1 tbsp melted butter
• 1 tbsp granulated sugar
• 1/2 tsp ground cinnamon
• Oil for frying (about 2 cups)

Instructions:

1. Lay an egg roll wrapper flat. Spread 1 tbsp Nutella in the center, then layer 4-5 banana slices on top. Fold the sides inward, roll tightly, and seal the edge with a dab of water. Repeat.
2. Heat oil in a deep skillet to 350°F. Fry egg rolls for 2-3 minutes, turning once, until golden and crisp. Drain on paper towels.
3. Brush rolls with melted butter, then mix 1 tbsp sugar and 1/2 tsp cinnamon in a small bowl. Sprinkle over the warm rolls.

The magic here? The contrast of crackly wrapper, melty Nutella, and caramelized bananas—it’s a dessert that feels fancy but takes minutes.

Tip: For extra crunch, air-fry at 375°F for 8 minutes, brushing with butter first.

Conclusion

With 18 delicious egg roll recipes to choose from, there’s something here for every craving and occasion! Whether you’re hosting a party or just spicing up dinner, these flavorful ideas are sure to impress. Give them a try, then let us know which one was your favorite in the comments below. Don’t forget to share the love—pin this roundup on Pinterest for later!