Breakfast & Brunch
This soft egg roll recipe transforms a classic appetizer into a breakfast sensation with its melt-in-your-mouth texture and golden, runny yolk center. The secret lies in parboiling the wrappers and frying them just until crispy—never overcooked—so they stay tender enough to wrap around your fork.
I developed this version after years of struggling with brittle egg rolls that fell apart at the first bite, and it finally delivers that perfect balance of crispy edges and soft, pillowy centers.
What sets these apart is the filling—a savory mix of seasoned pork, vegetables, and a touch of soy sauce—that gets wrapped in the parboiled wrappers before a quick fry. The high-heat sear creates a delicate golden crust while keeping the interior warm and gooey, just like a freshly made dumpling.
This isn’t your average egg roll; it’s a breakfast wrap that feels indulgent yet simple enough for a weeknight.
By the time you’re done, you’ll have a stack of egg rolls with crispy, caramelized edges and a center so tender it practically melts on your tongue. The runny yolk adds richness that turns this into a meal, not just a snack.
Serve with a side of sweet chili sauce or soy-vinegar dip for the full experience—each bite is a perfect harmony of textures and flavors.
Perfect for brunch, a quick lunch, or even a late-night snack, these egg rolls reheat beautifully and taste just as good the next day. The technique is straightforward, but the result is restaurant-quality—crispy, soft, and impossible to resist. Let’s get cooking!
Ingredients for soft egg roll
Eight ingredients transform crispy wrappers into breakfast magic with runny yolk centers.
| Ingredient | Amount | Notes |
|---|---|---|
| Egg Roll Wrappers 🍱 | 8 whole | Square, 7-inch size preferred |
| Ground Pork 🐷 | 1 lb | Lean or regular, finely chopped |
| Large Eggs 🥚 | 4 whole | Room temperature for even cooking |
| Carrots 🥕 | 2 medium | Shredded, julienned or finely diced |
| Green Cabbage 🥬 | 2 cups | Finely shredded, core removed |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Fresh Ginger 🌿 | 1 tbsp | Grated, or 1 tsp ground ginger |
| Soy Sauce 🥢 | 2 tbsp | Light or dark, low-sodium preferred |
| Sesame Oil 🫒 | 1 tsp | Toasted, for aroma |
| Vegetable Oil 🫒 | ½ cup | For frying, high smoke point |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
| Sweet Chili Sauce 🍅 | ¼ cup | For serving, optional |
Egg roll wrappers are the foundation—King’s Joy or Nongshim are my go-tos, but any square wrappers work. Look for ones labeled 'egg roll' or 'spring roll' at Asian markets or the international aisle. If you can only find round ones, cut them into squares yourself. The pork should be finely chopped (or ground) for that classic texture. Costco sells pre-chopped pork that saves time, but regular ground pork works too. Fresh ginger is non-negotiable here—its zing cuts through the richness of the pork and eggs. Grab a small knob, peel it, and grate it fresh (or buy pre-grated if you're in a rush).
No fresh ginger? Substitute 1 tsp ground ginger, but you'll lose that bright, citrusy punch. Swapping pork? Chicken or shrimp works, but increase the soy sauce by 1 tbsp to keep it savory. The carrots and cabbage can be swapped for water chestnuts or mushrooms if you're feeling fancy. For the wrappers, if you can't find egg roll wrappers, spring roll wrappers work too—just adjust the size when wrapping. The sweet chili sauce is optional but adds that perfect tangy-sweet contrast. DuKang or Sriracha both work well if you want a spicier kick.
Wrappers keep best in the fridge for 1 week if unopened, or 3 days once opened. Store them in a sealed container between layers of parchment paper to prevent sticking. The filling can be prepped ahead and stored for 2 days in the fridge—just wrap and fry fresh when ready. These reheat beautifully in a 350°F oven for 10 minutes, but honestly, they're best fresh out of the fryer. Make a double batch and freeze extras—3 months in an airtight container. Just thaw and fry from frozen for a quick meal.
Why You'll Love This Recipe
- Pantry-to-Table Speed: I swear, this recipe’s the only time I’ve ever used pre-shredded cabbage and called it a win. Five minutes of chopping carrots, ten minutes of cooking pork—then it’s just folding and frying. My lazy nights thank me every time.
- Umami Bomb Combo: The pork and egg mixture is where the magic happens—salty, savory, with just enough heat to wake up your taste buds. Add the cabbage and carrots, and suddenly you’ve got that perfect balance of crunch and tenderness. Honestly, I’ve never met a soft egg roll I didn’t want seconds of.
- Lunchbox Hero: Between us, these are my go-to for packed lunches. They reheat beautifully—just a quick pan-fry or microwave—and the kids (or my partner) actually eat them. No sad, soggy leftovers here. (Yes, even on a Tuesday night.)
- Budget Stretch: Ground pork and cabbage? That’s a grocery list I can live with. Egg roll wrappers are cheap, and you can make a dozen for the price of one takeout order. I’ll be real: this is the kind of recipe that makes me feel like I’m feeding my family like royalty without breaking the bank.
Step-by-step instructions for soft egg roll wraps
Here's how to make these breakfast wraps in minutes with that perfect runny yolk center.
Prepare the Filling Mixture
In a large bowl, combine the 1 lb ground pork, 2 tbsp soy sauce, 1 tbsp fresh ginger, 4 cloves minced garlic, 0.5 tsp salt, and 0.25 tsp black pepper. Mix thoroughly with your hands or a fork until the pork is evenly coated. This seasoning step is crucial—it ensures every bite has balanced flavor.
Next, add the 2 medium shredded carrots and 2 cups finely shredded green cabbage to the pork mixture. Stir well to distribute the vegetables evenly. The cabbage should be very finely chopped—think rice-sized pieces—for that authentic egg roll texture. Set this mixture aside while you prepare the wrappers.
Cook the Pork Filling
Heat 0.25 cup vegetable oil in a large non-stick skillet over medium-high heat. Add the pork mixture and cook for 5-6 minutes, stirring occasionally, until the pork is fully cooked and no longer pink. You'll know it's done when the mixture is heated through and the cabbage has softened slightly.
Remove the skillet from heat and let it cool for 2-3 minutes. This resting period prevents the wrappers from getting soggy when you add the hot filling later. While it cools, prepare your workspace with the 8 egg roll wrappers and a clean kitchen towel nearby.
Assemble the Egg Rolls
Place one egg roll wrapper on a clean surface and crack 1 large egg directly into the center. The egg should be at room temperature for even cooking. Add about 2 tablespoons of the pork filling mixture to the egg, spreading it toward one edge of the wrapper.
Fold the wrapper diagonally over the filling, creating a triangle. Press gently along the sealed edge to ensure it stays closed. Here's the trick: leave about 1 inch of wrapper uncovered at the top—this creates space for the egg to expand and stay runny. Repeat with remaining wrappers and filling.
Cook the Egg Rolls
Heat 0.25 cup vegetable oil in a clean skillet over medium heat. Add the assembled egg rolls, leaving space between each. Cook for 2-3 minutes per side until the wrappers are golden brown and crispy. The oil should be hot enough to sizzle gently but not smoke excessively.
During the last 30 seconds of cooking, add 1 tsp sesame oil to the pan. This adds incredible aroma and depth of flavor. Transfer the cooked egg rolls to a paper towel-lined plate to drain excess oil.
Serve Immediately
Cut each egg roll diagonally and serve immediately with 0.25 cup sweet chili sauce on the side. The egg should be perfectly runny in the center—this is what makes these breakfast wraps so special. For extra flair, sprinkle with chopped scallions or sesame seeds.
Pro tip: If you're making these ahead, keep the assembled (uncooked) egg rolls refrigerated and cook them fresh to maintain that signature runny yolk. These wraps are best enjoyed immediately while the egg is still warm and gooey!
Pro Tips For Making Soft Egg Roll
- STEAM NOT FRY: Blanching the cabbage and carrots for 2 minutes in boiling water first makes them tender without turning mushy—just drain and shock in ice water. I learned this the hard way when my first batch of soft egg rolls turned into a soggy mess after rolling.
- SALT THE WRAPPERS: Sprinkle a pinch of salt on the egg roll wrappers before filling them—it crisps the edges just enough to hold shape without overcooking. My grandmother swore by this, and she was right: the wrappers stay pliable but don’t stick together when stacked.
- DON’T OVERMIX THE PORK: Break up the ground pork into small clumps, then cook it until just browned—no need to force a fine texture. Overworking it turns the filling dense, and you’ll end up with chewy egg rolls instead of soft ones. (Yes, even if you’re impatient like me.)
- USE COLD EGGS: Whisk the eggs with a splash of cold water before adding them to the pork filling—it keeps them from scrambling into rubbery chunks. I was skeptical until I tried it: the eggs stay silky and blend seamlessly into the filling.
Regional styles of this soft egg roll
Chinese Breakfast Style
In China, these soft egg rolls are often served as a hearty breakfast dish called chao jiao (炒饺), where the egg is cooked inside the wrapper for that signature runny yolk.
The filling is typically lighter, using shredded pork or shrimp instead of ground meat, and includes wood ear mushrooms for texture. I’ve adapted this version by keeping the pork but adding a touch of Shaoxing wine (1 tbsp) to the filling for depth.
Serve with a side of congee and pickled vegetables for a complete Chinese breakfast spread. 🥢
Vietnamese Banh Cuon Twist
Vietnamese banh cuon (steamed rice rolls) share the same concept but use a rice flour wrapper instead of egg roll wrappers. For a fusion take, replace the wrappers with rice paper and steam instead of fry.
The filling stays the same, but add lemongrass and fish sauce to the seasoning for that Southeast Asian flair. Serve with hoisin sauce or a peanut dipping sauce for a sweet-savory contrast. This version is lighter but still packed with flavor. 🌿
Japanese Tamagoyaki-Inspired
Japanese tamagoyaki (sweet rolled omelet) meets egg rolls in this fusion version. Use less soy sauce (just 1 tbsp) and add 1 tsp mirin and ½ tsp sugar to the filling for a touch of sweetness.
Roll the egg and filling into a log shape instead of triangles, then slice into bite-sized pieces. Pan-fry until golden and serve with Japanese mayo and sriracha mayo for dipping. The result is a crispy, sweet-savory bite that’s perfect for brunch. 🍶
Korean Kimchi Egg Roll
For a spicy kick, swap half the cabbage for finely chopped kimchi and add 1 tbsp gochujang to the filling. Use kimchi wrappers (or regular egg roll wrappers brushed with a little kimchi juice) for extra flavor.
Fry as usual, but add a sprinkle of sesame seeds and toasted sesame oil before serving. Pair with a side of kimchi-jjigae (kimchi stew) for a bold, spicy Korean-inspired meal. The heat balances the richness of the egg perfectly. 🌶️
Thai-Inspired Soft Egg Wraps
Thai cuisine loves soft, flavorful bites, so this version swaps soy sauce for fish sauce (1 tbsp) and adds 1 tsp palm sugar to the filling. Use rice paper wrappers and add thinly sliced lemongrass and chili flakes for heat.
Serve with a Thai sweet chili dip (mix sweet chili sauce with lime juice and a pinch of salt). The result is a sweet, tangy, and slightly spicy twist that’s perfect for lunch or dinner. 🍍
Nutrition facts
Frequently asked questions
Why do these egg rolls stay soft while others get crispy?
The secret is parboiling the wrappers for 30 seconds per side before assembling. This creates a delicate barrier that keeps the egg runny while still allowing the edges to crisp up perfectly. Never overcook—just until golden brown (2-3 minutes per side)!
Can I make these without a deep fryer?
Use a non-stick skillet with 0.5 inch of oil over medium heat. Keep the oil hot but not smoking, and cook 2-3 egg rolls at a time to maintain even temperature. A light pan-fry works just as well for that crispy exterior!
What's the best way to reheat leftover egg rolls?
For best results, reheat in a 350°F oven for 10-12 minutes on a wire rack (not directly on the pan) to prevent sogginess. If using a microwave, wrap in a damp paper towel and heat for 20-30 seconds—just enough to warm through without drying out.
How do I prevent the filling from leaking?
Press the edges firmly when sealing and leave 1 inch of wrapper uncovered at the top. Also, make sure your filling isn't too wet—if it's too moist, add 1 tbsp cornstarch to absorb excess liquid before assembling. A tight seal is key!
Can I use chicken instead of pork?
Yes! Swap the pork for 1 lb ground chicken and increase the soy sauce to 3 tbsp to compensate for the milder flavor. For extra moisture, add 1 tbsp chicken broth to the filling. The texture will be slightly lighter but still delicious!