Type what you have

Ingredients

• ✓ egg roll wrapper
• vegetable oil

Instructions

1. 1 Gather the ingredients.
2. 2 Cut egg roll wrappers into 1-inch strips.
3. 3 Heat a wok over medium heat until very hot. Pour oil into the hot wok and heat until shimmering. To test the heat, lower the tip of a wooden chopstick into the oil; if it bubbles vigorously, the oil is ready.
4. 4 Gently place 2 to 3 strips into hot oil; cook until beginning to brown on one side, 30 seconds to 1 minute. Gently flip and cook until crisp and golden brown all over, 30 seconds to 1 minute more.
5. 5 Use a slotted spoon to transfer fried strips to a paper towel-lined plate. Repeat to fry remaining strips.

By OdaMae

Ingredients

• ✓ egg roll wrapper
• green chile
• pepper jack cheese
• canola oil

Instructions

1. 1 Place eggroll wraps on a work surface. Place 1 whole green chile diagonally on the wrap. Add about 2 tablespoons pepper Jack cheese, or enough to cover chile. Fold bottom corner over filling. Roll snugly halfway to cover filling. Fold in both sides snugly against filling to look like an envelope; moisten edges of last flap with a moistened finger. Roll wrap up and seal top corner using water again to moisten edges to make them stick. Lay flap-side down until ready to cook. Repeat with remaining ingredients.
2. 2 Heat canola oil in a deep saucepan over medium heat to 350°F. Lower eggrolls with the flap side down carefully into the hot oil in batches. Fry until golden, turning occasionally, 2 to 3 minutes. Transfer to a plate lined with paper towels to drain. Repeat with remaining eggrolls.

By Culinary Envy

Ingredients

• ✓ egg roll wrapper
• green chile
• monterey jack cheese
• vegetable oil

Instructions

1. 1 Lay a wrapper on a work surface diagonally, so it resembles a diamond. Place a slice of green chile horizontally across wrapper, 1 inch above the bottom point. Lay a strip of Monterey Jack cheese on top of chile.
2. 2 Dip an index finger into a small bowl of water and moisten the wrapper edges. Roll wrapper up and over chile and cheese, starting from the point closest to you. Bring in both sides, making sure to press firmly to seal filling. Continue rolling away from you to enclose filling. Repeat with remaining wrappers, chiles, and cheese.
3. 3 Heat approximately 1/2 inch oil in a deep frying pan over medium heat.
4. 4 Working in batches, fry rolls in hot oil, turning once, until golden brown on both sides, 2 to 3 minutes. Watch carefully to prevent burning. Drain on a paper towel-lined plate. Let cool for a few minutes before serving.

By MizzWycked

Ingredients

• ✓ egg roll wrapper
• egg
• milk
• bread crumb
• mozzarella string cheese
• vegetable oil

Instructions

1. 1 Beat eggs in a mixing bowl. Whisk in milk, then set aside.
2. 2 Place bread crumbs into a resealable plastic bag; set aside.
3. 3 Separate and lay an egg roll wrapper onto a flat, clean work surface with one of the tips pointed towards you. Moisten the two far edges of the wrapper with water. Place a string cheese stick onto the corner nearest you, then roll it in 1/3 of the way. Fold over the right and left corners, then continue rolling to the end, pressing to seal. Repeat this step with remaining string cheese sticks and egg roll wrappers.
4. 4 Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
5. 5 Dip mozzarella sticks into egg mixture, then toss in bread crumbs.
6. 6 Working in batches, fry breaded mozzarella sticks in hot oil until crisp and golden brown, 3 to 4 minutes.

By Lili Zimmermann

Ingredients

• ✓ egg roll wrapper
• canola oil
• turkey
• turkey gravy
• potato
• stuffing
• cranberry sauce

Instructions

1. 1 Heat oil in a large pan on the stovetop until it reaches 375 degrees F (190 degrees C).
2. 2 Stir turkey and gravy together in a large bowl until well combined.
3. 3 Lay an egg roll wrapper on a clean work surface with one corner pointing up (so it forms a diamond shape). Spoon 2 tablespoons mashed potatoes, 2 tablespoons turkey mixture, 2 tablespoons stuffing, and ½ tablespoon cranberry sauce in a vertical line in the center of the wrapper.
4. 4 Dip your fingertips in a small bowl of water and moisten the edges of the wrapper. Fold the top and bottom corners over the filling, then fold in one side and roll tightly to seal. Repeat with remaining wrappers and filling.
5. 5 Fry egg rolls in batches in hot oil, turning often, until golden brown and heated through, 3 to 4 minutes. Transfer to a paper towel-lined plate to drain and cool.

By fabeveryday

Ingredients

• ✓ egg roll wrapper
• mozzarella cheese
• marinara sauce
• pepperoni
• olive oil
• italian seasoning
• garlic salt

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
2. 2 Cut mozzarella cheese into 6-inch sticks.
3. 3 Place 1 egg roll wrapper on a flat surface, positioned to look like a diamond. Add 1 teaspoon marinara sauce, 1 mozzarella stick, and 2 tablespoons mini pepperoni to the bottom third of the egg roll wrapper.
4. 4 Roll up the bottom point over the filling, towards the center of the wrapper. Fold in the left side of the wrapper to cover the center. Fold in the right side of the wrapper to cover the left fold, like an envelope. Roll up the egg roll until just the top point is exposed. Brush some water on the top point and fold down. You may need to brush a bit more water over the edges to create a seal.
5. 5 Repeat for the remaining egg rolls. Brush olive oil over the tops. Sprinkle Italian seasoning and garlic salt over the tops.
6. 6 Brush some olive oil over the air fryer basket. Add egg rolls to the basket seam side-down, without letting them touch each other. Reduce the temperature to 360 degrees F (180 degrees C) and air fry for 8 minutes, flipping at the halfway point. Serve with remaining marinara sauce.

By thedailygourmet

Ingredients

• ✓ egg roll wrapper
• ground beef
• taco seasoning mix
• green chili
• pepper jack cheese
• oil

Instructions

1. 1 Crumble ground beef into a large skillet over medium-high heat. Cook until evenly browned, then drain off grease. Add taco seasoning and cook according to package directions. Set aside.
2. 2 Heat 1-inch-deep oil in a large skillet or preheat a deep fryer to 375 degrees F (190 degrees C).
3. 3 Lay out one egg roll wrapper at a time. Place a rounded tablespoon of seasoned ground beef in the center. Top with a small spoonful of green chilies and a little bit of shredded cheese. Roll up according to package instructions, and seal edges, wetting with water if necessary. Repeat with remaining wrappers and filling.
4. 4 Fry rolls in hot oil until golden brown on all sides, about 5 minutes. Remove from oil to drain on paper towels. Serve hot and fresh.

By STEPHANIEJO

Ingredients

• ✓ egg roll wrapper
• turkey
• mashed potato
• green bean casserole
• salt
• black pepper
• turkey gravy
• cranberry sauce
• vegetable oil

Instructions

1. 1 Combine turkey, mashed potatoes, green bean casserole, salt, and pepper in a bowl. Stir until evenly combined.
2. 2 Place an egg roll wrapper on a clean surface with one corner facing you, so it looks like a diamond. Place 3 tablespoons of filling onto the wrapper. Fold up bottom half of the wrapper and tightly fold in sides. Gently roll and seal with a couple of drops of water. Repeat with remaining wrappers and filling.
3. 3 Place gravy in a small saucepan and stir in cranberry sauce. Heat on low until ready to use.
4. 4 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
5. 5 Place 4 egg rolls in the hot oil and cook until golden brown, about 4 minutes. Remove egg rolls using tongs and place on a paper towel-lined plate. Repeat with remaining egg rolls. Serve gravy on the side for dipping.

By Soup Loving Nicole

Ingredients

• ✓ egg roll wrapper
• canola oil
• egg
• water
• pizza sauce
• pepperoni
• mozzarella cheese

Instructions

1. 1 Heat oil in a deep-fryer or large saucepan to 300 degrees F (150 degrees C). Whisk egg and water together in a small bowl.
2. 2 Combine the pizza sauce and pepperoni in a blender or food processor. Process until pepperoni is well chopped and the sauce has thickened. Transfer sauce to a large bowl, and stir in mozzarella.
3. 3 Lay out one eggroll wrapper on work surface. Place 1 tablespoon filling at the bottom center of the wrapper, leaving 1/2 inch border on each side. Lightly brush the wrapper edges with the egg mixture. Fold over both sides; roll up to encase filling in wrapper. Repeat with remaining wrappers and filling.
4. 4 Deep fry pizza rolls in batches until crisp and golden brown, 5-9 minutes.

By Cory Klein

Ingredients

• ✓ egg roll wrapper
• crabmeat
• cream cheese
• celery
• green onion
• worcestershire sauce
• seafood seasoning
• dill pickle
• vegetable oil

Instructions

1. 1 Combine crabmeat, cream cheese, celery, green onion, Worcestershire sauce, and seafood seasoning in a mixing bowl. Stir until evenly combined.
2. 2 Use a spoon to scoop out and discard the seeds from each pickle half to create 16 boats. Spoon a tablespoon of cream cheese mixture into one pickle boat and top with the the other half of the pickle to seal. Repeat with remaining pickles and cream cheese mixture.
3. 3 Place an egg roll wrapper on a clean surface in diamond shape with one corner facing you. Top with a stuffed pickle. Fold up bottom half of wrapper and tightly fold in sides. Gently roll and seal with a couple drops of water. Repeat with remaining wrappers and pickles.
4. 4 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Place 4 egg rolls in the hot oil and cook until golden brown, about 5 minutes. Remove egg rolls using tongs and place on a paper towel-lined plate. Repeat with remaining egg rolls.

By Soup Loving Nicole

Ingredients

• ✓ egg roll wrapper
• apple
• lemon juice
• water
• brown sugar
• cinnamon
• white sugar
• white sugar

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Place prepared apples in a medium saucepan. Drizzle lemon juice over top, then add water and stir. Sprinkle brown sugar and 1/4 teaspoon cinnamon over the apples; stir again. Cook over medium-low heat, stirring occasionally, until apples reach your preferred softness, about 40 minutes.
3. 3 Sprinkle apples with white sugar, then stir again. Cook for 5 more minutes. Remove saucepan from heat. Let mixture cool for about 10 minutes.
4. 4 Set a small bowl of water by work area. Lay an egg roll wrapper in front of you so the point is top and bottom. Scoop 1 to 2 tablespoons of the apple mixture along the middle of the wrapper.
5. 5 Fold the bottom point of the wrapper up and over the filling, tucking the end around it. Gently roll up one time. Wet the sides of the roll and fold over edges (so it makes a little purse).
6. 6 Roll up the wrapper the rest of the way and brush with water to seal. Lightly brush completed roll with water. Mix 1/4 cup white sugar and remaining 1 teaspoon cinnamon together in a bowl. Gently roll egg roll in cinnamon-sugar mixture. Repeat with remaining filling and wrappers.
7. 7 Line the air fryer basket with parchment paper and carefully lay completed egg rolls on it. Air-fry for 7 minutes, then turn over. Continue to air-fry until light golden brown, about 7 minutes more.

By LaDonna Langwell

Ingredients

• ✓ egg roll wrapper
• steak
• american cheese
• green bell pepper
• red bell pepper
• yellow bell pepper
• salt
• black pepper
• vegetable oil

Instructions

1. 1 Cook and stir half of the shaved steak in a large skillet over medium heat until browned, 3 to 5 minutes. Transfer to a plate. Repeat with remaining steak. Drain juices from the steak; cut into small pieces.
2. 2 Combine steak, American cheese, green bell pepper, red bell pepper, and yellow bell pepper in a bowl. Season with salt and pepper.
3. 3 Lay 1 egg roll wrapper on a flat surface in the shape of a diamond. Place a large spoonful of the steak mixture in the center. Fold the bottom corner and opposing sides over the steak mixture; roll up wrapper towards the top corner. Repeat with remaining egg roll wrappers and steak mixture.
4. 4 Heat oil in a deep-fryer or large saucepan. Place a few egg rolls in the hot oil, seam-side down. Fry, turning occasionally, until golden brown, 2 to 3 minutes. Repeat with remaining rolls.

By Mark Currie

Ingredients

• ✓ egg roll wrapper
• dijon mustard
• corned beef
• sauerkraut
• mozzarella string cheese
• olive oil cooking spray
• thousand island salad dressing

Instructions

1. 1 Preheat the air fryer to 390 degrees F (195 degrees C).
2. 2 Set out egg roll wrappers point side down onto a clean work surface, facing you. Spread each wrapper with Dijon mustard to within about 1/2 inch of the edges. Place a slice of corned beef in the center, and top with drained sauerkraut.
3. 3 Place a mozzarella stick on the bottom pointed end, tightly roll up about halfway. Fold in the sides, and continue rolling until just before you reach the end. Dip your finger in water, rub around the top point of the wrapper, and finish rolling to seal the wrapper.
4. 4 Lightly spritz the air fryer basket with olive oil spray or line with a parchment liner. Place the mozzarella sticks seam side down into the basket, making sure not to overcrowd. Lightly spray each wrapper with olive oil spray.
5. 5 Cook until golden brown, 6 to 8 minutes. You may have to cook in 2 batches depending on the size of your air fryer. Serve immediately with thousand island dressing as a dip.

By lutzflcat

Ingredients

• ✓ egg roll wrapper
• vegetable oil
• onion
• sandwich steak meat
• american cheese
• oil
• ketchup

Instructions

1. 1 Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Cook and stir onion in hot oil until onion is translucent, about 5 minutes. Break frozen steak pieces into the skillet; cook and stir until steak is no longer pink, about 10 minutes. Remove from heat and set aside.
2. 2 Arrange 8 egg roll wrappers on a flat surface; place a half cheese slice on each one. Layer an equal amount of steak-onion mixture on top of each cheese slice. Roll up wrappers according to package directions and seal edges, wetting with water if necessary.
3. 3 Heat 1 inch oil in a deep fryer or large skillet to 375 degrees F (190 degrees C). Working in batches, fry egg rolls in hot oil until golden brown on all sides, about 5 minutes. Remove; drain on paper towels.
4. 4 Serve warm egg rolls with ketchup for dipping.

By brandi380

Ingredients

• ✓ egg roll wrapper
• cream cheese
• white sugar
• vanilla extract
• milk
• chocolate chip
• vegetable oil

Instructions

1. 1 Mix cream cheese and sugar in a bowl until smooth. Stir in vanilla extract. Thin filling with a little milk if it appears too thick; it should be the consistency of jelly.
2. 2 Lay out 1 egg roll on a flat work surface. Add about 2 tablespoons of the cream cheese filling down the middle. Sprinkle a few chocolate chips on top. Brush edges of the wrapper with water. Fold in sides and roll up, pressing in edges to seal. Place seam side-down on a plate. Repeat with remaining wrappers, filling, and chocolate chips.
3. 3 Heat oil in a deep saucepan over medium heat. Fry egg rolls in batches until golden brown, 1 to 2 minutes per side. Drain on paper towels.

By michelle

Ingredients

• ✓ egg roll wrapper
• ground beef
• onion
• dill pickle
• sweet pickle
• cheddar cheese
• yellow mustard
• vegetable oil

Instructions

1. 1 Place the ground beef and onion in a skillet over medium heat, and cook and stir for about 10 minutes, breaking up the beef into crumbles as it cooks. Drain the meat and transfer to a bowl. Stir in the chopped pickles, shredded cheese, and mustard, and mix together well.
2. 2 Line a baking sheet with parchment paper. Place a bowl of water next to your work surface. Remove an egg roll wrapper from the stack, and cover the remaining wrappers with a damp paper towel to prevent them from drying out.
3. 3 Place the wrapper on the work surface with a corner facing towards you. Place about 1/4 cup of filling on the wrapper, and fold the top corner down over the filling. Tightly roll the wrapper into a cylinder, tucking in the corners as you roll, until the wrapper completely encloses the filling. Moisten the last corner with a little water, and finish wrapping so the moistened corner tightly seals to the egg roll, and there are no gaps to let the filling leak out. Place filled egg rolls on the parchment-lined baking sheet, covered with a slightly damp paper towel, while you finish making the egg rolls.
4. 4 Heat the oil in a deep saucepan or deep fryer until a thermometer registers 365 degrees F (185 degrees C). Carefully place 2 or 3 egg rolls at a time into the hot oil, and fry for about 4 or 5 minutes, turning the egg rolls over once, until golden brown. Remove the egg rolls with a tongs, and drain on paper towels.

By Amy Williams Hopkins

Ingredients

• ✓ egg roll wrapper
• olive oil
• soy sauce
• chicken breast
• red cabbage
• red onion
• carrot
• mayonnaise
• curry powder
• red curry paste
• garlic
• red chile powder

Instructions

1. 1 Heat 1 tablespoon olive oil and 1 tablespoon soy sauce in a large saucepan over medium heat. Add chicken and cook until no longer pink, 3 to 5 minutes. Add cabbage, onion, and carrot; cook, stirring occasionally, until softened.
2. 2 Mix remaining soy sauce, mayonnaise, curry powder, curry paste, garlic, and chile powder together in a bowl. Fold into the chicken mixture.
3. 3 Preheat the oven to 400 degrees F (200 degrees C). Lightly brush a rimmed baking sheet with some olive oil.
4. 4 Place about 1/4 cup of the chicken mixture diagonally across an egg roll wrapper. Fold the bottom half over the chicken mixture; fold in sides and roll up like a burrito. Repeat until all the chicken mixture and wraps have been used.
5. 5 Place egg rolls seam-side down on the prepared baking sheet. Brush tops and sides of the rolls with remaining olive oil.
6. 6 Bake in the preheated oven until golden brown, 10 to 12 minutes.

By AliciaMac

Ingredients

• ✓ egg roll wrapper
• crabmeat
• vegetable oil
• lime juice
• sugar
• fish sauce
• water
• ginger
• red pepper flake
• cilantro

Instructions

1. 1 Place an egg-roll wrapper on a work surface. Center 3 Tbs. crabmeat on the wrapper, forming it into a log. Fold the corner closest to you tightly over the filling, then overlap right and left corners. Then, as if forming a cigarette, roll wrapper tightly, moistening the end with wet fingertips. Press to seal. Repeat with remaining wrappers and crab.
2. 2 Heat oil in a Dutch oven to 300 degrees. Cook rolls, 5 at a time, turning once, until blond, about 2 minutes. Drain, cool and refrigerate in a zipper-lock bag. (Can be prepared to this point up to 3 days ahead.) Reserve oil.
3. 3 Several hours before serving, mix dipping sauce ingredients together. Heat oven to 200 degrees. Reheat oil to 375 degrees in Dutch oven. Cook rolls again, 5 at a time, turning once, until crisp and golden brown, about 2 minutes. Drain on a rack set over a lipped cookie sheet and place in warm oven; can be held up to 20 minutes.
4. 4 Cut each roll into thirds, sprinkle with cilantro and serve with dipping sauce.

By Allrecipes Member

Ingredients

• ✓ egg roll wrapper
• oil
• corned beef
• cabbage
• potato
• carrot
• onion
• salt
• pepper

Instructions

1. 1 Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
2. 2 Mix shredded corned beef, cabbage, potatoes, carrot, and onion in a medium bowl. Season with salt and pepper to taste. Lay egg roll wrappers out on a clean dry surface a few at a time. Place about 1/2 cup of the mixture into the center of each wrap. Roll up into logs according to the directions on the package. Wet the edge with water to seal.
3. 3 Fry rolls a few at a time, turning if necessary, until golden, about 5 minutes. Remove from hot oil to drain on paper towels.

By Nicolle Morrison

Ingredients

• ✓ egg roll wrapper
• peach pie filling
• cinnamon
• allspice
• clove
• ginger
• nutmeg
• pumpkin pie spice
• salt
• cream cheese
• water
• canola oil
• raspberry jam
• honey
• vanilla ice cream
• confectioners sugar

Instructions

1. 1 In a large bowl, mix the peach pie filling, cinnamon, allspice, cloves, ginger, nutmeg, pumpkin pie spice, and salt.
2. 2 Spread one side of each egg roll wrapper with about 1 tablespoon cream cheese. Top cream cheese with 1 tablespoon of the pie filling mixture. Fold the wrappers over the mixture. Moisten the ends with a small amount of water, and seal.
3. 3 Heat the oil in a large skillet over medium-high heat. Drop the egg rolls a few at a time into the hot oil. Fry until golden brown. Drain on paper towels.
4. 4 In a bowl, mix the raspberry jam, honey, and remaining water. Add more water as necessary to obtain a syrup like texture. Serve the warm egg rolls over ice cream, top with the raspberry jam mixture, and sprinkle with confectioners' sugar.

By COUSINDILL

Ingredients

• ✓ egg roll wrapper
• ground pork
• ground ginger
• garlic powder
• cabbage
• carrot
• all-purpose flour
• water
• peanut oil
• sesame seed

Instructions

1. 1 Gather the ingredients.
2. 2 Season pork with ginger and garlic powder in a large bowl; mix until thoroughly combined. Place pork in a medium skillet over medium heat. Cook and stir until pork is browned and crumbly, 5 to 7 minutes.
3. 3 Combine cooked pork, cabbage, and carrots in a large bowl; mix until egg roll filling is well combined. Mix four and water together in a small bowl until a paste forms.
4. 4 Heat oil in a large skillet to about 375 degrees F (190 degrees C) or medium high heat. While oil is heating, prepare egg rolls: Lay one egg roll wrapper on a work surface with one corner pointed toward you like a diamond. Place about 1/4 to 1/3 cup of the filling in the center of the wrapper.
5. 5 Fold the bottom corner up and over the filling. Fold the left and right corners in toward the center. Push the egg roll away from you and roll toward the top corner.
6. 6 Brush a bit of the flour paste over the inside of that corner to help seal the egg roll.
7. 7 Fry egg rolls in the hot oil, turning occasionally, until golden brown and crispy, 5 to 8 minutes. Remove from oil and drain on paper towels or rack.
8. 8 Place egg rolls on a serving plate and sprinkle sesame seeds over top.

By Angela Hamilton

Ingredients

• ✓ egg roll wrapper
• potato
• ground beef
• egg
• cabbage
• soy sauce
• salt
• pepper
• oil

Instructions

1. 1 Place potatoes in a medium saucepan with enough water to cover. Bring to a boil. Cook until tender, about 15 minutes. Remove from heat and drain.
2. 2 Place ground beef in a large saucepan over medium high heat. Cook until evenly brown; drain.
3. 3 Place potatoes, eggs, cabbage, soy sauce, salt and pepper into the saucepan with the ground beef. Over medium heat, cook and stir until eggs are cooked and cabbage is tender, about 10 minutes. Transfer the mixture to a medium bowl.
4. 4 Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C).
5. 5 Place approximately 1 tablespoon of the ground beef and potato mixture in the center of each egg roll wrapper. Roll wrappers around the mixture and fold edges inward to seal.
6. 6 Fry egg rolls in the hot oil until golden brown. Drain on paper towels.

By Sara M

Ingredients

• ✓ egg roll wrapper
• rice noodle
• sesame oil
• ground beef
• mixed vegetable
• onion
• garlic
• soy sauce
• vegetable oil

Instructions

1. 1 Gather all ingredients.
2. 2 Soak noodles in a bowl of hot water until soft, about 5 minutes. Cut noodles into shorter strands.
3. 3 Heat sesame oil in a wok over medium-high heat. Add ground beef, mixed vegetables, onion, and garlic. Cook until beef is almost browned throughout, about 6 minutes. Remove from heat.
4. 4 Stir in noodles; let stand until juices have been absorbed.
5. 5 Add soy sauce to the filling. Preheat the air fryer to 350 degrees F (175 degrees C).
6. 6 Lay out 1 egg roll wrapper onto a flat work surface; place a diagonal strip of filling across the wrapper.
7. 7 Fold the top corner over the filling; fold in the two side corners; brush center with cold water and roll spring roll over to seal. Repeat with the remaining wrappers and filling.
8. 8 Brush the tops of the spring rolls with vegetable oil.
9. 9 Arrange a batch of spring rolls into the basket of the air fryer; cook until crisped and lightly browned, about 8 minutes. Repeat until all are cooked.

By GourmetGirl

Ingredients

• ✓ egg roll wrapper
• vegetable oil
• ground beef
• onion
• garlic
• red bell pepper
• taco seasoning
• taco sauce
• processed cheese food
• egg white
• canola oil

Instructions

1. 1 Place the vegetable oil and ground beef into a large skillet; cook over medium-high heat until the meat is evenly browned and no longer pink. Reduce the heat to medium. Mix in the onion, garlic, and bell pepper; cook until the vegetables are softened, about 5 minutes. Stir in the taco seasoning and taco sauce. Continue to cook and stir the mixture until the sauce begins to bubble, about 5 minutes more.
2. 2 Working on a clean, flat surface, place 1 egg roll wrapper with a corner facing you. Place 1 tablespoon of the meat mixture in the center of the wrapper and top with a slice of cheese. Fold the corner closest to you over the meat mixture and roll the wrapper over the mixture 1-1/2 times. Fold in the two opposite side corners and continue rolling the wrapper so it covers these corners, tucking them in. Dip two fingers in the egg whites and brush the remaining corner, pressing it to seal. Repeat these steps with a second egg roll wrapper. Let the egg roll rest briefly so the egg white dries and holds the last corner in place.
3. 3 If the egg rolls will not be served right away, preheat oven to 325 degrees F (165 degrees C). Line a heat-proof dish with paper towels.
4. 4 Pour the canola oil into a large wok set over medium-high heat. When the oil begins to shimmer, carefully slip two to three egg rolls into the wok. Cook until the wrappers turn golden brown and bubble slightly, 30 seconds to 1 minute. Use a slotted spoon or strainer to remove from the wok. Place the egg rolls in the prepared dish and put the dish in the heated oven, making sure to remove it after 15 minute or lower the temperature. Continue cooking the remaining egg rolls.

By ChefsFriend

Ingredients

• ✓ egg roll wrapper
• ground beef
• carrot
• onion
• green onion
• green chile pepper
• garlic
• tomato paste
• seasoning salt
• flour
• water
• vegetable oil

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly. Remove beef from the skillet.
2. 2 Sauté carrot, onion, green onion, chile pepper, and garlic in the same skillet over medium heat until tender. Stir in tomato paste and season with seasoning salt. Stir in browned beef until well combined.
3. 3 Stir together flour and water in a small bowl until a watery paste is formed. Lay an egg roll strip on a clean work surface. Place a teaspoonful of meat mixture in the front part of strip. Starting from the right front corner, fold over to the left. You've started the triangle shape. Continue back and forth (making a triangular shape) until there is no more wrapper. Seal wrapper closed with paste. Continue this process until all of the strips and meat mixture are used.
4. 4 Heat oil in a large pot over high heat. Fry egg rolls in hot oil until crisp and golden. Drain on a paper towel-lined plate.

By Raffaella

Ingredients

• ✓ egg roll wrapper
• ground beef
• worcestershire sauce
• salt
• black pepper
• butter
• yellow onion
• green bell pepper
• american cheese
• vegetable oil

Instructions

1. 1 Cook beef in a large skillet over medium heat, gently breaking it into pea-sized pieces, until browned, 5 to 7 minutes. Gently stir in Worcestershire sauce, salt, and pepper, then transfer mixture to a bowl.
2. 2 Melt butter in the same skillet over medium heat. Add onion and bell pepper; cook and stir until translucent, 5 to 7 minutes. Return beef mixture to the skillet and stir to combine. Remove from the heat and let cool slightly, about 10 minutes.
3. 3 Lay egg roll wrappers on a flat surface. Place 1/2 slice American cheese onto each wrapper, then top with about 3 tablespoons filling. Pull the bottom left corner up over the filling and fold the two sides in, moistening the edges with water as you go; roll tightly.
4. 4 Fill a large saucepan with about 1 inch oil; heat over medium-high heat. Working in batches of 3 to 4, fry egg rolls until browned on all sides, 3 to 4 minutes. Drain on a paper towel-lined plate.

By kimmi

Ingredients

• ✓ egg roll wrapper
• olive oil
• green onion
• baby spinach
• corn
• black bean
• lime juice
• salt
• cumin
• monterey jack cheese
• vegetable oil

Instructions

1. 1 Heat olive oil in a skillet over medium heat. Stir in onions, and cook until tender. Stir in spinach, corn, black beans, and lime juice. Season with salt and cumin. Remove from heat, and stir in cheese.
2. 2 Place 1/4 cup of filling in the center of each egg roll wrapper. Fold in the sides, and roll egg rolls; dampen the edges with a small amount of water to seal.
3. 3 In a large heavy skillet, heat enough vegetable oil to cover egg rolls over medium-high heat. Working in batches, carefully place egg rolls in hot oil, and cook until golden brown. Remove to paper towels.

By MASTR9BALL

Ingredients

• ✓ egg roll wrapper
• corn
• black bean
• spinach
• jalapeno jack cheese
• cheddar cheese
• green chile
• green onion
• salt
• cumin
• chili powder
• cooking spray

Instructions

1. 1 Mix corn, beans, spinach, jalapeno Jack cheese, Cheddar cheese, green chiles, green onions, salt, cumin, and chili powder together in a large bowl for the filling.
2. 2 Lay an egg roll wrapper at an angle. Use your finger to lightly moisten all 4 edges with water. Place about 1/4 cup of the filling in the center of the wrapper. Fold 1 corner over filling and tuck in the sides to form a roll. Repeat with remaining wrappers and mist each egg roll with cooking spray.
3. 3 Preheat an air fryer to 390 degrees F (199 degrees C). Place egg rolls in the basket, making sure they are not touching; cook in batches if necessary. Fry for 8 minutes; flip and cook until skins are crispy, about 4 minutes more.

By Yoly

Ingredients

• ✓ egg roll wrapper
• bean thread
• shiitake mushroom
• ground pork
• shrimp
• carrot
• shallot
• fish sauce
• sugar
• salt
• black pepper
• egg
• oil

Instructions

1. 1 Soak cellophane noodles and shiitake mushroom in warm water until pliable, about 15 minutes. Drain well. Mince mushroom.
2. 2 Combine noodles, mushroom, pork, shrimp, carrot, shallot, fish sauce, sugar, salt, and black pepper in a large bowl; toss until ingredients are well mixed, evenly distributed, and to break up pork.
3. 3 Place 1 egg roll wrapper diagonally on a flat surface. Spread a scant 2 tablespoons pork filling across wrapper center. Fold bottom corner over filling, then fold in side corners to enclose filling. Brush beaten egg on top wrapper corner; continue rolling to seal. Repeat filling and rolling with remaining wrappers, pork filling, and beaten egg.
4. 4 Heat oil in a deep fryer, wok, or large saucepan to 350 degrees F (175 degrees C), or until a drop of water jumps on the surface.
5. 5 Lower egg rolls carefully into the hot oil in batches. Fry until golden brown, 5 to 8 minutes. Drain on paper towels or paper bags. Repeat with remaining egg rolls.

By Joann Lai

Ingredients

• ✓ egg roll wrapper
• sesame oil
• ginger
• garlic
• cabbage
• bean sprout
• oyster sauce
• shrimp
• soy sauce
• oil
• duck sauce
• oyster sauce
• soy sauce

Instructions

1. 1 Heat sesame oil in a skillet over medium heat. Add ginger and garlic; cook until fragrant, about 1 minute. Stir in cabbage, bean sprouts, and oyster sauce; saute until veggies start to turn translucent, about 5 minutes. Add shrimp and soy sauce, stir, and remove from heat. Set aside until filling is cool enough to handle.
2. 2 Heat 2 inches oil in a deep skillet to 350 degrees F (175 degrees C).
3. 3 While oil is heating, place an egg roll wrapper on a dry work surface. Spoon about 1 tablespoon of filling onto the center of the wrapper. Pull the bottom left corner over the filling and fold the two sides in, moistening edges with water as you go; roll tightly to seal. Repeat to make a few more egg rolls, wiping the work surface between each roll.
4. 4 Place several egg rolls in the hot oil and fry until wrappers are golden brown, 5 to 7 minutes. Transfer to a paper towel-lined plate to drain while you make and cook remaining egg rolls.
5. 5 Combine duck sauce, oyster sauce, and soy sauce; stir until well combined. Serve sauce with egg rolls.

By ydipoo