Egg Rolls

Egg RollsThat Hit Different

because sometimes you just need something crispy, warm, and rolled with love

Girl, let me set the scene: it was one of those days. You know the type — hair in a messy bun, zero groceries that make sense, and a craving you can’t even name until… BAM. I spot that lonely bag of shredded cabbage in the fridge and a half-used pack of spring roll wrappers I forgot I bought “for a party” like six months ago (lol, we all lie to ourselves at Trader Joe’s).

Anyway, something clicked. My brain whispered, “Egg rolls.” And honestly, bestie, I couldn’t get the idea out of my head. Crispy, golden, hot little pockets of love? Filled with whatever I could find? Yes, please. And honey, what came out of that kitchen? Life-changing. These babies are so easy, so crunchy, and somehow feel like a hug and a celebration in one bite.

And the best part? You don’t need to be some five-star chef to pull these off. We’re talking minimal prep, major flavor, and the kind of snack that makes your whole day brighter. I’m officially obsessed… and I think you will be too.

Why I Keep Coming Back to These Egg Rolls

These egg rolls? They’re like my go-to comfort outfit: easy, flattering, and always hit the spot. The first time I made them, my friend Kelly popped by “just for tea” and ended up inhaling four of them before we even got the kettle on.

They’re crunchy on the outside, soft and savory on the inside, and totally customizable — like the dream date of snacks. And girl, the day they fixed my post-breakup blues? Let’s just say egg rolls > therapy (okay, maybe not entirely… but close).

What You’ll Need (aka your grocery love list, now with measurements!)

Let’s stock your pantry, bestie. These are the stars of our crispy egg roll show — and yes, I’ve got you on the amounts too, because I know sometimes we just need numbers.

• 1 pack (about 20) egg roll wrappers – find these in the refrigerated section (usually hiding by the tofu)
• 2 cups shredded green cabbage – crunchy, cheap, and always vibin’
• 1 cup shredded carrots – for color, texture, and a hint of health
• 2 green onions, finely chopped – they add the perfect lil’ bite
• 2 cloves garlic, minced – girl, don’t skimp. This is where the flavor lives
• 1 tablespoon fresh grated ginger – or 1 teaspoon ground if you’re in a pinch
• 1½ tablespoons soy sauce – salty, umami goodness
• 1 teaspoon sesame oil (optional but chef’s kiss if you have it)
• 1 cup cooked protein of choice – I used shredded rotisserie chicken, but tofu or shrimp would slay too
• Oil for frying – enough to submerge your egg rolls halfway (about 2–3 cups depending on your pan)

Pro tip from Maria: Got leftovers? Toss in some cold rice, add a splash more soy sauce, and turn it into fried rice. Like magic, babe.

How to Make My Rollin’ with Love Egg Rolls

Step 1 – Stir-Fry the Vibe

Sauté your garlic and ginger first so the kitchen smells like a dreamy Asian bistro. Then toss in the cabbage, carrots, green onions, and your protein. Splash in some soy sauce, stir-fry for a few minutes, and take it off the heat once everything is soft-ish but still colorful.

And listen… I may have scorched the garlic the first time. It’s fine. Start over. Or say it’s “smoky-style” and move on.

Step 2 – Chill, Then Roll Like a Pro

Let that filling cool down (don’t rush her!). Then place a wrapper like a diamond, scoop some filling in the middle, fold the bottom up, sides in, and roll tight like you’re tucking her into a cozy burrito bed. Dab the edges with a lil’ water to seal.

My first three? Ugly as sin. By the sixth, I was rolling like a sushi chef on TikTok.

Step 3 – Fry Until Golden & Glorious

Heat oil (medium-high, babe — not “lava mode”) and gently fry your rolls until they’re golden brown on all sides. Drain on paper towels. Try not to eat one straight from the pan. I failed. My tongue still holds a grudge.

Maria’s Tricks That Take It Next-Level

Air fryer? Yesss queen. 375°F for 8–10 mins. Spray with a lil’ oil for max crisp.
Add cream cheese. I know, wild. But just a little smear? Turns these into creamy-crunchy heaven.
Serve with a trio of dips. I do soy sauce, sweet chili, and a sriracha mayo. Extra? Always.
Make ahead? Absolutely. Roll them up, freeze ‘em flat on a tray, and fry whenever you need a lil’ magic snack moment.

FAQ (Stuff I Learned the Messy Way)

Final Thoughts from Maria (and her messy kitchen)

If you’re still here, babe — you’re the real MVP. Seriously, these egg rolls were just supposed to be a “maybe snack” and turned into a full-on love affair.

We giggled, we rolled, we probably overstuffed the first few… but that’s what makes it fun. I hope these bring you as much joy as they brought me (and Kelly… and my entire group chat who now begs me to bring them to every gathering).

Try them. Own them. Burn the first batch and laugh about it. Then roll again.
And when you do, tag me, message me, or scream into the void:

Maria, these were EVERYTHING.

Until the next mess… stay delicious

Egg Rolls

These Egg Rolls are crispy, golden, and packed with savory goodness — the kind of snack that feels like a warm hug and a celebration all in one. Made with shredded cabbage, carrots, garlic, ginger, and your protein of choice, they’re easy to customize and totally addicting. Perfect for appetizers, party food, or late-night cravings.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 10 minutes mins

Total Time 40 minutes mins

Course Party Food

Cuisine Asian-Inspired

Servings 20 egg rolls

Calories 150 kcal

Equipment

• Large skillet or wok
• Mixing spoon or spatula
• Small bowl of water for sealing
• Tongs or chopsticks
• Paper towels or cooling rack
• Deep skillet or pot for frying
• Optional: air fryer

Ingredients

  

• 1 pack about 20 egg roll wrappers – find these in the refrigerated section (usually hiding by the tofu)
• 2 cups shredded green cabbage – crunchy cheap, and always vibin’
• 1 cup shredded carrots – for color texture, and a hint of health
• 2 green onions finely chopped – they add the perfect lil’ bite
• 2 cloves garlic minced – girl, don’t skimp. This is where the flavor lives
• 1 tablespoon fresh grated ginger – or 1 teaspoon ground if you’re in a pinch
• 1½ tablespoons soy sauce – salty umami goodness
• 1 teaspoon sesame oil optional but chef’s kiss if you have it
• 1 cup cooked protein of choice – I used shredded rotisserie chicken but tofu or shrimp would slay too
• Oil for frying – enough to submerge your egg rolls halfway about 2–3 cups depending on your pan

Instructions

 

Stir-Fry the Vibe

• Sauté your garlic and ginger first so the kitchen smells like a dreamy Asian bistro. Then toss in the cabbage, carrots, green onions, and your protein. Splash in some soy sauce, stir-fry for a few minutes, and take it off the heat once everything is soft-ish but still colorful.
• (And listen… I may have scorched the garlic the first time. It’s fine. Start over. Or say it’s “smoky-style” and move on.)

Chill, Then Roll Like a Pro

• Let that filling cool down (don’t rush her!). Then place a wrapper like a diamond, scoop some filling in the middle, fold the bottom up, sides in, and roll tight like you’re tucking her into a cozy burrito bed. Dab the edges with a lil’ water to seal.
• My first three? Ugly as sin. By the sixth, I was rolling like a sushi chef on TikTok.

Fry Until Golden & Glorious

• Heat oil (medium-high, babe — not “lava mode”) and gently fry your rolls until they’re golden brown on all sides. Drain on paper towels. Try not to eat one straight from the pan. I failed. My tongue still holds a grudge.

Notes

• Make it your own: Swap chicken for tofu, ground turkey, shrimp, or even mushrooms.
• Wanna go vegan? Skip the meat and add more veggies or tofu. Easy-peasy.
• Fry smarter: Don’t overcrowd the pan — they need space to crisp, babe.
• Freezer queen tip: Freeze rolled (unfried) egg rolls on a tray, then store in a zip-top bag. Fry straight from frozen!
• No sesame oil? No worries — just skip it. The flavor is still chef’s kiss.

Keyword egg rolls recipe