Breakfast & Brunch
This spinach egg roll recipe delivers the perfect balance of crispy wrappers and tender, herb-packed fillings that taste fresh and satisfying. The secret lies in properly blanching spinach to remove bitterness while maintaining texture, then combining it with a light egg mixture for binding.
Unlike traditional versions, this recipe uses a simple egg wash and air-frying technique to achieve that coveted crunch without deep-frying mess.
What sets these apart is the fresh herb filling—garlic, cilantro, and ginger infuse every bite with bright, aromatic flavors. The wrappers are pleated just like restaurant-style egg rolls, ensuring they stay crispy even after baking or frying.
For dietary flexibility, I’ll show you how to substitute tofu for the egg or use egg whites to reduce fat while keeping the filling cohesive.
By the end, you’ll have golden, crispy egg rolls with a delicate crunch that gives way to a filling so flavorful it disappears in seconds. Serve them hot with a tangy dipping sauce or enjoy them as a light yet hearty breakfast.
The technique is straightforward, but the results are restaurant-quality—no takeout required.
The best part? These egg rolls keep well for up to 2 days in the fridge and reheat beautifully, making them perfect for meal prep. Whether you’re hosting brunch or craving a quick snack, this recipe delivers every time. Let’s get started with the filling—it’s where the magic begins.
Ingredients for spinach egg roll
Fresh herbs and crispy wrappers make these egg rolls restaurant-worthy at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh Spinach 🌿 | 4 cups | Packed, stems removed |
| Large Eggs 🥚 | 2 whole | Room temperature for best binding |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Fresh Cilantro 🌿 | ¼ cup | Chopped, stems removed |
| Fresh Ginger 🌿 | 1 tbsp | Grated, peeled |
| Egg Roll Wrappers 🥟 | 8 whole | Square, store-bought or homemade |
| Sesame Oil 🫒 | 1 tbsp | For egg wash |
| Vegetable Oil 🫒 | ¼ cup | For air frying |
| Soy Sauce 🥢 | 1 tbsp | For egg wash |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground |
| Cornstarch 🌾 | 1 tbsp | For crispiness |
| Green Onion 🧅 | 2 whole | Thinly sliced, for garnish |
The spinach is the star here—baby spinach works best, but any fresh variety will do. Blanch it first to remove bitterness: drop leaves into boiling water for 30 seconds, then plunge into ice water. Squeeze out excess water before mixing with other ingredients. For the wrappers, King Noodle or Jin Ling brands are my go-to—they're thin and pliable. If you can't find them, any square egg roll wrapper will work, but they might be thicker. The garlic and ginger should be freshly grated or minced—dried spices just won't cut it here.
No sesame oil? Neutral oil like avocado or canola works in a pinch, but sesame adds that authentic aroma. The egg wash is key for crispiness—mix 1 tbsp soy sauce, 1 tbsp sesame oil, and a splash of water. Want to make this vegan? Swap eggs for 2 tbsp aquafaba (chickpea brine) or 1/4 cup mashed tofu. The cornstarch is non-negotiable for that crunch—don't skip it! For extra flavor, add 1 tsp chili flakes or a dash of white pepper to the filling. And if you're prepping ahead, freeze uncooked egg rolls on a tray before transferring to a bag—they'll crisp up perfectly when air-fried later.
These stay crispy for 2 days if stored properly—wrap them in parchment paper and keep at room temp. For reheating, air fry at 375°F for 3-4 minutes or bake at 400°F for 5 minutes. The filling reheats beautifully, but the wrappers lose crispiness if microwaved. Make a double batch—they disappear fast! Store any leftovers in an airtight container and reheat only what you need. Trust me, the first bite out of the air fryer is worth the effort.
Why You'll Love This Recipe
- Here’s what sold me: these keep perfectly for days, whether you’re packing for work or feeding a hungry crowd. Toss them in a container with a drizzle of soy sauce, and they’re still crispy and satisfying three days later. My kids actually ask for leftovers—rare, I know.
- I’ll be real: this recipe costs me pennies. Fresh spinach and eggs are cheap staples, and garlic/ginger last forever. I make a double batch, freeze half, and still have change left for takeout. Plus, it’s way cheaper than takeout—without sacrificing that takeout-level flavor.
Step-by-step instructions for crispy spinach egg rolls
Here's how to make golden, crunchy egg rolls with a vibrant herb filling that stays fresh and flavorful.
Prepare the Fresh Herb Filling
In a large bowl, combine the 4 cups fresh spinach and gently massage it with your hands for 30 seconds to soften the leaves. This releases the natural juices and prevents a watery filling. Add the 4 cloves minced garlic, 1 tablespoon grated ginger, ¼ cup chopped cilantro, ½ teaspoon salt, and ¼ teaspoon black pepper. Mix everything together until fully combined. The filling should look vibrant green with visible herbs distributed evenly.
Next, crack the 2 large eggs into the bowl and stir vigorously for 1-2 minutes until the eggs are fully incorporated and the mixture thickens slightly. This step is crucial for binding the filling together when we roll it up later. The egg acts like glue, holding everything in place so your egg rolls stay compact and don't fall apart during cooking.
Create the Crispy Coating Mixture
In a small bowl, whisk together 1 tablespoon cornstarch, 1 tablespoon soy sauce, and 1 tablespoon sesame oil until smooth. This mixture will give your egg rolls that irresistible crispy texture and subtle umami flavor. The cornstarch is particularly important—it creates a light, airy crust that stays crispy even after frying.
Drizzle ¼ cup vegetable oil into a wide, shallow dish and spread it evenly. This will be your frying station for creating that perfect golden-brown exterior. Keep this dish nearby as you'll need to dip each filled wrapper into the oil mixture before frying. The oil helps the cornstarch coating adhere better and creates that satisfying crunch we're after.
Assemble and Fry the Egg Rolls
Lay out one egg roll wrapper and place about 2 tablespoons of the spinach filling near the bottom corner. Fold the bottom corner over the filling, then fold in the sides, and finally roll up tightly from the bottom. You'll want to make this roll as compact as possible to prevent it from unraveling during frying. Seal the edge with a tiny bit of water if needed, but don't overdo it—you want to maintain that crispy texture.
Dip the sealed egg roll into the cornstarch mixture, making sure to coat it evenly on all sides. Then carefully place it into the vegetable oil dish, pressing gently to help the coating adhere. Repeat this process with the remaining wrappers and filling. Once all egg rolls are coated, you're ready to fry them.
Cook Until Golden and Crispy
Heat a skillet over medium-high heat and add enough oil to create a ¼-inch layer at the bottom. Once the oil is hot (you'll see small bubbles forming), carefully place 2-3 egg rolls in the pan. Fry for 2-3 minutes per side until they turn a beautiful golden brown color. The key here is patience—don't rush the cooking or they'll turn greasy instead of crispy.
As each egg roll turns golden, transfer it to a paper towel-lined plate to drain excess oil. Keep the cooked egg rolls warm in a 200°F oven while you finish frying the rest. The residual heat will help maintain their crispiness. Once all egg rolls are cooked, garnish each one with thinly sliced green onion for a pop of fresh color and flavor.
Serve Immediately for Maximum Crunch
Serve the egg rolls while they're still hot and crispy. The contrast between the crunchy exterior and tender, flavorful filling is what makes these egg rolls so special. If you notice the crispiness starting to fade after a few minutes, you can quickly reheat them in a dry skillet for 30-60 seconds to restore that golden crunch.
These egg rolls are perfect for appetizers, lunches, or even as a main course when paired with a dipping sauce. The fresh herb filling keeps them light and vibrant, while the crispy exterior delivers that satisfying crunch we all love. Enjoy them immediately while they're at their best!
Pro Tips For Making Spinach Egg Roll
- Wilt Spinach Fast: Toss fresh spinach with a pinch of salt and a splash of hot water from the kettle—it wilts in seconds, not minutes. I used to overcook it into mush, but this keeps it vibrant and crisp enough to hold shape in the roll.
- Mince Ginger Fine: Use a microplane or knife to shred ginger into a paste, not just tiny bits—it blends smoother and adds depth without texture. I learned this the hard way after tasting a clump of ginger in my first batch.
- Salt Eggs Before Rolling: Whisk eggs with a full teaspoon of salt before cooking—it prevents blandness and makes the filling stick together better. I skipped this once and ended up with floppy, flavorless rolls.
- Pan-Fry Eggs Low: Cook the egg mixture on low heat until just set—high heat makes them rubbery and hard to roll. Sounds counterintuitive, but it guarantees a tender, creamy texture that holds up when wrapped.
Troubleshooting great spinach egg roll
Filling Too Wet?
If your spinach filling looks watery after mixing, don’t panic! The key is to blanch the spinach properly—drop leaves into boiling water for exactly 30 seconds, then plunge into ice water to stop cooking.
Drain thoroughly and squeeze out excess moisture with a clean kitchen towel or your hands. For extra binding, add 1 extra tablespoon of cornstarch to the filling mixture.
I’ve found that massaging the spinach for 30 seconds before adding other ingredients also releases natural juices, so you can control the texture better. 💧
Wrappers Sticking?
Wrappers often stick together because of humidity or excess moisture. Keep them covered with a damp paper towel while working to maintain pliability without making them soggy. If they’re too sticky, dust your work surface with a little cornstarch before laying them out.
For extra insurance, chill the wrappers in the fridge for 10 minutes before using—they’ll hold their shape better. I also recommend working near a fan or open window to keep the air dry while assembling. 🌬️
Egg Rolls Falling Apart?
Underfilled or improperly sealed egg rolls unravel during cooking. Use exactly 2 tablespoons of filling per wrapper—too much strains the wrapper, while too little makes them flimsy. Fold the bottom corner first, then tuck in the sides tightly before rolling.
Seal the edge with a tiny dab of water (not too much!) to help it stick. For extra strength, brush the sealed edge with a little beaten egg before frying. If using tofu instead of egg, mash it extra smooth—lumps can poke through the wrapper. 🧵
Not Crispy Enough?
Crispiness depends on three things: temperature, oil, and coating. First, ensure your oil is smoking hot (around 350°F)—test with a wooden chopstick; if bubbles form around it, it’s ready.
Second, double-coat the wrappers: dip in the cornstarch mixture, let it set for 10 seconds, then dip again. Finally, don’t overcrowd the pan—fry in batches if needed. For air-frying, spray the basket with cooking oil and shake occasionally.
Pro tip: Freeze uncooked egg rolls for 30 minutes before air-frying—they’ll crisp up better. 🔥
Filling Too Dry?
A dry filling usually means the spinach wasn’t blanched enough or the eggs weren’t mixed properly. If your filling looks dry, add 1 teaspoon of water or a splash of sesame oil to the mixture.
For extra moisture, use 1 extra egg yolk when binding—it adds richness without making the filling too wet. If the filling still seems stiff, gently warm it in the microwave for 10 seconds to soften. I’ve also had success adding 1 tablespoon of finely chopped scallions for extra juiciness. 💧
Burning Before Cooking Through?
This happens when the oil is too hot or the egg rolls are too thick. Lower the heat to medium and reduce the oil temperature slightly—you want gentle sizzling, not roaring flames.
If using an air fryer, reduce temperature to 350°F and cook in 2-minute intervals, shaking between each batch. For stovetop frying, use a thermometer to monitor oil temp—325-350°F is ideal.
If the outside burns before the inside cooks, cover the pan with a lid for the last minute to trap heat. 🌡️
Nutrition facts
Frequently asked questions
Can I make these spinach egg rolls without eggs?
For a vegan version, replace the eggs with 2 tablespoons aquafaba (chickpea brine) or ¼ cup mashed tofu. The key is to ensure your binding agent is smooth—lumps can poke through the wrapper. Add 1 extra tablespoon of cornstarch to help hold the filling together during cooking. The texture will be slightly different but still delicious!
How do I store and reheat leftover egg rolls?
Keep cooked egg rolls in an airtight container at room temperature for up to 2 days. For reheating, air fry at 375°F for 3-4 minutes or bake at 400°F for 5 minutes to restore crispiness. Avoid microwaving—they’ll turn soggy. For extra crunch, reheat in a dry skillet over medium heat for 30-60 seconds. Pro tip: Freeze uncooked egg rolls on a tray before transferring to a bag for up to 1 month.
What's the best way to make the filling flavorful without overpowering the spinach?
Balance is key! Use fresh garlic, ginger, and cilantro—they brighten the spinach without dominating. For extra depth, add ½ teaspoon white pepper or ¼ teaspoon chili flakes to the filling. A splash of 1 teaspoon rice vinegar also enhances freshness. Remember: blanching the spinach properly removes bitterness, so it lets the herbs shine. Taste as you go—seasonings build up!
Can I use store-bought egg roll wrappers or do I need homemade?
Store-bought wrappers work perfectly! Look for thin, square egg roll wrappers (like King Noodle or Jin Ling brands). They’re pre-made for this exact purpose. If you can’t find them, spring roll wrappers are a good substitute, but they’re slightly thicker. For homemade wrappers, you’d need wheat flour, water, and oil—but store-bought saves time without sacrificing quality.
Why do my egg rolls get greasy instead of crispy?
Greasy egg rolls usually mean the oil was too cool or the wrappers weren’t coated properly. First, ensure your oil reaches 350°F—test with a wooden chopstick (bubbles should form immediately). Second, double-coat the wrappers: dip in the cornstarch mixture, let it set for 10 seconds, then dip again. Finally, don’t overcrowd the pan—fry in batches for even cooking. Air-frying at 375°F for 8-10 minutes also yields crispy results with less oil.