Breakfast & Brunch
This spring roll egg roll recipe transforms a classic appetizer into a golden, crispy breakfast sensation with a runny yolk center that steals every bite. The secret lies in wrapping wonton wrappers around a savory filling—ground pork, cabbage, and caramelized onions—before frying until perfectly crisp.
I developed this version after craving something handheld, crunchy, and packed with protein to start the day right, inspired by both Vietnamese spring rolls and Chinese egg rolls but simplified for a weeknight breakfast.
What makes these egg rolls special is the balance of textures: the crispy wonton wrapper, the tender filling, and that molten yolk that ties everything together. Traditional recipes often use wheat wrappers, but I’ve tested this with both wonton wrappers (for extra crispiness) and rice paper (for a lighter option).
The filling is quick to prepare—just 10 minutes of prep time—and the frying process takes less than 5 minutes per batch, making it a fast breakfast solution that still feels indulgent.
By the time you’re done, you’ll have a plate of golden, crispy egg rolls with a rich, savory filling and that signature runny yolk center that makes every bite worth it.
These are perfect for a weekend brunch, a quick weekday breakfast, or even as an appetizer when you want to impress guests. Serve with sweet chili sauce, peanut sauce, or a tangy hoisin dip for the full experience.
This recipe is incredibly versatile—swap the pork for shrimp or tofu, adjust the filling with your favorite vegetables, or even bake them for a lighter version.
The key is keeping the filling moist enough to hold its shape while frying, and the runny yolk trick ensures no bite is left unfulfilled. Let’s get cooking!
Ingredients for spring roll egg roll
Golden wrappers, savory filling, and that magical runny yolk—here’s what you’ll need for perfect egg roll bites.
| Ingredient | Amount | Notes |
|---|---|---|
| Wonton Wrappers 🥟 | 12 whole | Square, uncooked, store-bought |
| Ground Pork 🐖 | ¾ lb | Lean, finely ground |
| Green Cabbage 🥬 | 2 cups | Finely shredded, core removed |
| Yellow Onion 🧅 | 1 whole | Thinly sliced, caramelized |
| Large Eggs 🥚 | 4 whole | Room temperature, runny yolk |
| Soy Sauce 🥢 | 2 tbsp | Light or dark, for flavor |
| Sesame Oil 🫒 | 1 tbsp | For aroma, not frying |
| Vegetable Oil 🫒 | 2 cups | High smoke point for frying |
| Garlic Cloves 🧄 | 3 cloves | Minced, for filling |
| Ginger 🌿 | 1 tbsp | Fresh, grated, aromatic |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground |
| Sweet Chili Sauce 🍅 | ½ cup | For serving, optional |
Wonton wrappers are the star here, so grab a 20-count package from the Asian aisle—they’re usually near the rice noodles. If you can’t find them, rice paper wrappers work too, but they’ll be lighter. The pork should be lean but not too dry—ask the butcher to grind it fresh if possible. For the cabbage, green is best—it’s crunchier than red and holds up better to frying. Pre-shredded coleslaw mix in a bag is a total game-changer (the good stuff, not the pre-shredded kind with dressing).
No pork? Shrimp or tofu works just as well—just make sure to drain and press the tofu first. Swap the cabbage for carrots or mushrooms if you’re feeling adventurous, but keep the texture balance in mind. The soy sauce can be light or dark, but dark adds a little extra depth. If you’re out of sesame oil, toasted sesame seeds sprinkled on top at the end give the same vibe. For the eggs, room temperature is key—cold eggs won’t give you that perfect runny yolk. And if you’re frying, use a candy thermometer—keep the oil at 350°F for crispy perfection.
These keep for 2 days in the fridge, but honestly, they’re best fresh out of the fryer. Reheat in a skillet with a splash of oil to restore that crispy texture—microwaving turns them soggy. Freeze extras (uncooked) between parchment paper for up to 3 months. Pro tip: Portion the filling first so you don’t overstuff the wrappers. Overstuffed egg rolls = sad, greasy bites. Trust me on this.
Why You'll Love This Recipe
- Pantry-to-Table Speed: I swear by this one when I’m starving and the fridge is half-empty—just pork, cabbage, and a handful of wrappers. No fancy prep, no waiting for veggies to soften. Toss everything in a pan, scramble those eggs in the same bowl, and you’re rolling in minutes.
- Crispy-Creamy Magic: That first bite? The wrapper’s golden crunch gives way to juicy pork and silky egg—like a hug for your taste buds. Honestly, the cabbage adds this weirdly addictive sweetness when it cooks down, and the onion? It caramelizes just enough to tie it all together.
- Game for Any Gathering: Pack them for lunch, freeze extras for a last-minute snack, or serve them at a party where no one wants to fuss over food. They’re the kind of dish that disappears fast, whether it’s a weeknight dinner or a potluck where you want to look effortless.
- Budget-Friendly Staples: Between us, this recipe’s my wallet’s best friend. Ground pork stretches far, cabbage lasts forever, and wrappers? A box feeds a family for days. Plus, leftovers reheat like a dream—crispy again in the air fryer, if you’re feeling fancy.
Step-by-step instructions for wonton-wrapped breakfast bites
Here's how to make these crispy, golden egg rolls in under 30 minutes—no frying skills required.
Prepare the Filling with Perfect Texture
In a large bowl, combine the 0.75 lb ground pork, 2 cups finely shredded green cabbage, 1 whole thinly sliced yellow onion, 3 cloves minced garlic cloves, and 1 tbsp grated ginger. Mix gently with your hands until just combined—overmixing will make the filling dense.
Add 2 tbsp soy sauce, 0.5 tsp salt, and 0.25 tsp black pepper to the pork mixture. Stir well to distribute the seasoning evenly. The filling should look moist but not soupy—if it feels too dry, add 1-2 teaspoons of water to help bind it when you wrap.
Assemble the Egg Roll Wrappers
Place the 12 whole wonton wrappers on a clean work surface. Crack 1 large egg into a small bowl and beat lightly with a fork—you want just enough to coat the wrappers without making them soggy. Brush each wonton wrapper lightly with the egg wash.
Place 1 tablespoon of pork filling in the center of each wonton wrapper. Fold the bottom corner up, then fold in the sides, and finally roll tightly from the bottom up, sealing the edges with a dab of egg wash. Place the assembled egg rolls seam-side down on a plate covered with parchment paper.
Fry to Crispy Perfection
Heat 2 cups vegetable oil in a deep skillet or Dutch oven to 350°F—use a thermometer to monitor the temperature. Carefully add 4-5 egg rolls at a time to the hot oil, being gentle to avoid breaking them. Fry for 3-4 minutes until they turn a beautiful golden brown color.
Use tongs to turn the egg rolls gently, ensuring they cook evenly on all sides. They're done when the wrappers are crispy and the filling is hot through. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining egg rolls, maintaining the oil temperature at 350°F for consistent results.
Serve with Runny Yolk Magic
Crack 2 large eggs into a small bowl and scramble lightly with a fork. Pour the scrambled eggs over the 4 whole large eggs (still in their shells) and gently shake to create a creamy, runny yolk mixture. This is the secret to that luxurious, golden center.
Drizzle the 0.5 cup sweet chili sauce over the top and serve immediately with the runny egg mixture. The contrast of crispy wrappers, savory pork filling, and silky egg yolk makes every bite irresistible. Enjoy while warm!
Pro Tips For Making Spring Roll Egg Roll
- STEAM NOT FRY WRAPPERS: The wrappers need moisture, not heat—cover them with a damp towel while rolling to prevent cracking. I learned this the hard way after watching three batches split open like overcooked dumplings.
- SHRED CABBAGE DRY: Toss shredded cabbage with a pinch of salt and let it sit for 10 minutes before draining. This squeezes out water, so your filling stays crisp instead of soggy—no one wants a mushy spring roll.
- WORK FAST WITH COLD EGGS: Crack eggs into a bowl first, then scramble them on low heat until just set. Cold eggs slide into wrappers cleaner and don’t turn rubbery when wrapped—trust me, you’ll notice the difference.
- SEAL WRAPPERS WITH EGGS: Brush a thin layer of beaten egg along the wrapper edges before folding. The egg acts as glue, keeping everything locked in tight during frying—no more unraveling disasters.
Troubleshooting your spring roll egg roll
Filling Too Dry
If your filling feels dry or crumbly when wrapping, add 1-2 teaspoons of water or 1 teaspoon of sesame oil to bind it together. Overcooking the cabbage or pork can also dry things out—keep the heat medium-low when cooking the filling.
I’ve found that prepping the cabbage last and adding it just before wrapping helps retain moisture. 💧
Wrappers Breaking
Wonton wrappers can tear if they’re too dry or if you overfill them. Dip your fingers in lukewarm water before handling to prevent sticking, and use 1 tablespoon of filling per wrapper—any more risks bursting.
If they still tear, patch with a tiny dab of egg wash and continue rolling. Pro tip: Keep unused wrappers covered with a damp towel to prevent drying. 🥟
Oil Too Hot or Cold
Frying at 350°F is critical—too hot and they’ll burn before cooking through; too cold and they’ll be greasy. Invest in a candy thermometer ($10 on Amazon) for accuracy. If your oil smokes excessively, reduce the heat immediately. I’ve ruined batches by rushing—patience pays off with golden, crispy results. 🌡️
Runny Yolk Fails
Room-temperature eggs are key for that perfect runny yolk. If yours set too quickly, try this trick: Crack the eggs into a bowl, cover with cold water for 5 minutes, then drain and serve immediately.
For extra decadence, add a pinch of salt to the eggs before mixing—they’ll stay creamier longer. 🥚
Uneven Cooking
Overcrowding the fryer lowers oil temperature, leading to soggy wrappers. Fry in batches of 4-5 and maintain 350°F. Use a slotted spoon to turn gently—tongs can crush the wrappers. If some egg rolls cook faster, remove them early and finish in a 300°F oven for 2-3 minutes. ⚡
Filling Leaking
Seal edges tightly with egg wash and press firmly when rolling. If filling still leaks, your wrappers might be too thin—try rice paper for a sturdier option. For extra security, chill the assembled egg rolls in the fridge for 10 minutes before frying to help the filling set slightly. 💪
Nutrition facts
Frequently asked questions
Can I make these egg rolls without frying?
For a healthier version, bake them at 375°F for 15-18 minutes on a parchment-lined tray, flipping halfway. Brush with a light oil spray first for crispiness. The filling will be less crispy but still delicious. You can also air-fry at 380°F for 8-10 minutes, shaking halfway.
What's the difference between spring rolls and egg rolls?
Spring rolls are typically lighter, using rice paper wrappers and fresh fillings like shrimp, herbs, and vermicelli—often served cold or lightly fried. Egg rolls use wonton wrappers, a heartier filling (like pork and cabbage), and are always fried until crispy. This recipe blends both styles by using wonton wrappers with a spring roll-inspired runny yolk center.
How do I store leftovers?
Keep cooked egg rolls in an airtight container in the fridge for up to 2 days. Reheat in a skillet with a splash of oil over medium heat for 2-3 minutes per side to restore crispiness. For longer storage, freeze uncooked egg rolls on a tray first, then transfer to a bag for up to 3 months. Thaw overnight in the fridge before frying.
Can I use store-bought filling instead of making my own?
Yes! Use 12 oz of store-bought egg roll filling (found in the frozen section) and follow the same wrapping and frying instructions. Just check for added water—drain well if needed to prevent soggy wrappers. For extra flavor, toss the filling with 1 tsp sesame oil and ½ tsp soy sauce before wrapping. This cuts prep time to just 10 minutes!
Why did my wrappers turn brown too quickly?
This usually means your oil was too hot (above 375°F) or your wrappers had too much egg wash. Keep oil at 350°F and use just enough egg wash to lightly coat—thin wrappers brown faster. For extra protection, dust assembled egg rolls with ½ cup cornstarch before frying. This creates a barrier against over-browning while keeping them crispy.