Breakfast & Brunch
This spinach egg roll recipe delivers crispy, golden wrappers packed with tender spinach and creamy egg—a perfect breakfast or snack inspired by Asian street food traditions.
The secret lies in properly blanching the spinach to remove bitterness and cooking the filling just until it's hot but not dry, ensuring each bite stays juicy. I've perfected this technique over years of testing, balancing texture and flavor for that satisfying crunch you crave.
What sets these apart is the foolproof wrapping method that prevents leaks while creating those signature pleats. Whether you deep-fry for classic crispiness or air-fry for a lighter version, the result is always restaurant-quality—wrappers that shatter slightly when bitten, revealing fluffy egg and vibrant spinach.
The filling's simplicity (just spinach, egg, garlic, and ginger) makes it easy to customize with scallions or sesame oil if you like.
Serve with a quick soy-vinegar-chili dipping sauce for that authentic tangy kick, or pair with a crisp cucumber salad to cut through the richness. These egg rolls reheat beautifully, making them ideal for meal prep—just a few minutes in the air fryer restores that perfect crunch.
The best part? They're ready in under 30 minutes, proving you can enjoy homemade Asian flavors without spending all day in the kitchen.
For those watching their oil intake, the air-fried version delivers 90% of the crispiness with far less mess. The key is spraying the wrappers with oil before cooking and shaking the basket occasionally.
Trust me—once you try these, store-bought egg rolls will never compare again. Let's get started on making yours!
Ingredients for spinach egg roll
Twelve crispy wrappers, three eggs, and four cups of vibrant spinach—this is the dream team for breakfast dumplings that'll blow your mind.
| Ingredient | Amount | Notes |
|---|---|---|
| Egg Roll Wrappers 🍡 | 12 whole | Square egg roll wrappers, not round |
| Large Eggs 🥚 | 3 whole | Room temperature for best mixing |
| Fresh Spinach 🌿 | 4 cups | Packed, loosely chopped |
| Garlic Cloves 🧄 | 2 cloves | Minced, fresh preferred |
| Fresh Ginger 🌿 | 1 tbsp | Finely grated, peel included |
| Scallions 🧅 | 2 whole | Thinly sliced, green parts only |
| Vegetable Oil 🫒 | ½ cup | For frying, high smoke point |
| Sesame Oil 🫒 | 1 tbsp | Toasted, for finishing |
| Soy Sauce 🍶 | 1 tbsp | Light or regular, not low-sodium |
| Rice Vinegar 🍶 | 1 tbsp | White vinegar substitute works |
| Red Chili Flakes 🌶️ | ½ tsp | Adjust for heat preference |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
| Cornstarch 🌾 | 1 tbsp | For dusting wrappers |
The wrappers are non-negotiable—King Noodle brand from Asian markets is my go-to, but any square egg roll wrapper works. If you can't find them, substitute spring roll wrappers (they're round but work in a pinch). Fresh spinach is a must—blanch it first (30 seconds in boiling water, then ice bath) to remove bitterness. I always grab a bunch from the grocery store's produce section, but pre-washed bags save time. The garlic and ginger? Fresh is non-negotiable here—dried just won't cut it for that authentic flavor. Store your wrappers in a dry place (they're delicate!) and use within 2 weeks of purchase for best results.
No sesame oil? Toasted peanut oil works in a bind, though it changes the flavor slightly. The dipping sauce is where you can get creative—swap soy sauce for tamari if you're gluten-free, or add a dash of sriracha for extra heat. For the filling, if you're short on spinach, substitute baby bok choy or napa cabbage (just blanch it too). The cornstarch is key for crispy wrappers—don't skip dusting them! Pro tip: Keep your wrappers covered with a damp towel while working to prevent them from drying out. And if you're feeling fancy, add a sprinkle of toasted sesame seeds to the filling for extra crunch.
These reheat like a dream—air fryer for 3-4 minutes at 375°F restores that perfect crunch. Store leftovers in an airtight container for 2 days in the fridge, or freeze for up to 3 months. To freeze, lay them flat on a tray first (so they don't stick together), then transfer to a bag. When reheating from frozen, add 1 extra minute to the air fryer time. The dipping sauce keeps for 1 week in the fridge, so make extra—it's perfect for noodles too!
Why You'll Love This Recipe
- No-Fuss Assembly: I swear by this recipe when I’m too tired to fuss—just scramble eggs with garlic and ginger, wilt the spinach, and fold. No frying required (unless you want that crispy edge), and the wrappers seal like magic.
- Umami Bomb: That garlic-ginger scramble? It’s the secret weapon. The eggs soak up the flavor, and the spinach adds a fresh, earthy punch—like a lighter, brighter take on a classic egg roll.
- Lunchbox Hero: Between us, these are my go-to for packed lunches. Wrap them tightly, and they hold up for days. Kids love the handheld factor, and honestly? They’re just as good cold as warm.
- Pantry Staple: Spinach wilted, eggs cracked, wrappers on hand—this uses what you already have. No specialty ingredients, no last-minute grocery runs. Perfect for when you’re broke or lazy (or both).
Step-by-step instructions for spinach egg roll breakfast dumplings
Crispy wrappers and fluffy fillings in record time—let's make these dumplings shine!
Prepare the Spinach Filling
In a large skillet over medium-high heat, add the 4 cups fresh spinach and cook for 2-3 minutes until just wilted. The spinach should be bright green but still retain its texture—don't overcook or it'll turn mushy. Transfer the spinach to a colander and let it drain completely.
While the spinach cooks, beat the 3 whole large eggs in a bowl until frothy. Add the drained spinach back to the skillet, then stir in the 2 cloves minced garlic cloves, 1 tablespoon finely grated fresh ginger, 2 whole thinly sliced scallions, 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 0.5 teaspoon red chili flakes, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Cook for another 1 minute until the mixture is heated through and fragrant. Remove from heat and let cool for 5 minutes—this prevents the filling from steaming the wrappers when you assemble them.
Dust the Wrappers for Extra Crispiness
Lightly brush a clean work surface with 1 tablespoon cornstarch and place the 12 whole egg roll wrappers side by side. Dust each wrapper generously with cornstarch on both sides—this creates a barrier that prevents sticking and helps achieve that perfect golden-brown crispiness. I like to use my fingers to gently press the cornstarch into the edges, which is where most sticking happens.
Work quickly but carefully. The wrappers should be dry to the touch but not powdery. If they feel too dry, lightly mist them with water and dust with more cornstarch. Keep the remaining wrappers covered with a damp towel to prevent them from drying out while you work.
Assemble and Pan-Fry for Perfect Texture
Place 1 tablespoon of the spinach filling about 1 inch from the bottom of a wrapper. Fold the bottom corner over the filling, then fold in the sides and roll tightly, sealing the edge with a little water. Repeat with the remaining wrappers—this should make about 24 half-moon egg rolls. I like to work in batches to keep the filling from drying out.
Heat 0.5 cup vegetable oil in a large skillet over medium-high heat until shimmering but not smoking. Fry the egg rolls in batches for 2-3 minutes per side until golden brown and crispy. They're ready when the wrappers release easily from the pan—they should look like little golden pillows, not soggy dumplings. Drain on paper towels to remove excess oil.
Finish with Sesame Oil for Extra Flavor
Once all the egg rolls are fried, return them to the skillet and drizzle with 1 tablespoon toasted sesame oil. Toss gently to coat evenly—this adds a nutty aroma that complements the savory filling. Serve immediately while still hot and crispy, with a side of soy sauce or sweet chili sauce for dipping.
Here's the thing—these dumplings are best eaten right away when the wrappers are at their crispest. If you need to hold them, keep them warm in a 200°F oven for up to 10 minutes, but they won't be quite as crispy. Trust me, you'll want to devour them straight from the pan!
Pro Tips For Making Spinach Egg Roll
- SOFTEN SPINACH FIRST: Toss raw spinach with a pinch of salt and massage it like you’re wringing out a towel—this breaks down the fibers so it wilts fast and doesn’t turn your egg rolls into a soggy mess. I used to skip this and ended up with chewy, uneven filling that refused to crisp.
- USE COLD EGGS: Crack eggs straight from the fridge into your bowl—cold eggs whip up fluffier and hold their shape better when you roll them. Warm eggs? They spread like pancake batter, and your egg rolls turn out flat and sad. Trust me, I’ve made that mistake at 2 AM.
- STEAM WRAPPERS 30 SECONDS: Before filling, microwave the egg roll wrappers for 10-15 seconds on a damp paper towel—just enough to make them pliable without cooking them. Dry wrappers crack when you roll, and damp ones stick like glue. This is the thing that matters most for neat, professional-looking rolls.
- SALT THE GINGER: Finely grate ginger and toss it with a tiny pinch of salt right after grating—this mellows its sharpness and draws out moisture so it blends into the filling instead of sitting like a rubbery lump. I was skeptical until I tried it, and now I can’t imagine skipping it.
Common mistakes when making perfect results
Overcooking Spinach
I can't stress this enough—overcooking the spinach is the #1 mistake that turns your filling into a sad, mushy mess. When you wilt the spinach for 2-3 minutes over medium-high heat, it should remain bright green and retain its texture.
If you let it cook longer, it'll turn into a watery sludge that leaks everywhere when wrapped. The goal is to remove excess moisture while keeping the spinach vibrant. 🌿
Pro tip: Blanch the spinach first in boiling water for 30 seconds, then shock it in ice water. This removes bitterness and pre-wilts it, so you only need to reheat it briefly in the skillet with the filling. This two-step process is non-negotiable for perfect texture.
Skipping the Cooling Step
After mixing the filling, letting it cool for 5 minutes before wrapping is crucial—but I see people skip this all the time. Hot filling creates steam inside the wrapper, which weakens the dough and causes leaks.
The filling should be warm to the touch, not piping hot. This short wait ensures your egg rolls stay intact during frying. ⏰
I've tested this repeatedly: egg rolls made with hot filling often burst open in the oil, while cooled filling stays perfectly sealed. Patience here saves you from a greasy mess and ensures that first satisfying bite of crispy wrapper.
Poor Wrapper Handling
Dusting wrappers with cornstarch is essential, but I've seen people either skip it entirely or use too much flour. Cornstarch creates a thin, crisp barrier that prevents sticking, while flour makes the wrappers tough.
The key is to dust lightly but evenly on both sides, focusing on the edges where most sticking occurs. 🍡
Another common mistake? Letting wrappers dry out. Keep unused wrappers covered with a damp towel while working. If they feel stiff or crack when folded, they're too dry—mist them lightly with water and re-dust. The ideal wrapper should be pliable but not sticky.
Incorrect Frying Temperature
Using too little oil or frying at too low heat are classic mistakes that result in soggy, greasy egg rolls instead of crispy ones. The oil should be shimmering but not smoking (around 350°F), and you need enough to submerge at least half of each egg roll.
I use ½ cup vegetable oil in a large skillet for perfect batches. 🔥
If your egg rolls aren't golden brown after 2-3 minutes per side, your oil isn't hot enough. Increase the heat slightly and let the oil recover for a minute before trying again.
The wrappers should release easily from the pan—if they stick, your oil temperature or wrapper prep needs adjustment.
Overfilling the Wrappers
Stuffing wrappers with too much filling (more than 1 tablespoon) causes them to burst during frying. The filling should be a generous scoop, not a mountain. Overfilled egg rolls also flatten out when fried, losing that beautiful half-moon shape. Measure carefully—this is where most leaks happen. 💡
When folding, leave about 1 inch of wrapper space at the bottom before adding filling. This gives you room to create tight, secure pleats without overcrowding. If your filling is too wet, add ½ teaspoon cornstarch to absorb excess moisture before wrapping.
Nutrition facts
Frequently asked questions
Can I make these spinach egg rolls without egg?
This recipe is vegetarian but includes eggs—they create that signature creamy texture. For a vegan version, replace the eggs with 1 cup silken tofu blended with 1 tablespoon cornstarch and 1 teaspoon turmeric (for color). The filling will be slightly different but still delicious!
How do I store leftovers to keep them crispy?
For best results, store fried egg rolls in an airtight container for up to 2 days in the fridge. To reheat, place them in an air fryer at 375°F for 3-4 minutes or microwave for 20-30 seconds (they won't be as crispy). For freezing, lay them flat on a tray first, then transfer to a bag for up to 3 months.
What's the best way to make them less greasy?
For a lighter version, try air frying instead of deep-frying. Spray the wrappers lightly with oil and cook at 375°F for 5-6 minutes, shaking halfway. You can also steam them for 8-10 minutes in a bamboo steamer—this keeps them tender without oil. The texture will differ, but they're still delicious!
Can I use frozen spinach instead of fresh?
Yes, but thaw and drain it first to remove excess water. Use 2 cups thawed frozen spinach (about 1 cup packed) and squeeze out all moisture with a clean towel. The texture won't be identical, but it works in a pinch. For best flavor, fresh spinach is still recommended.
How do I make the wrappers extra crispy?
Dust them thoroughly with cornstarch (not flour) and fry in hot oil (350°F) until golden brown. For extra crunch, add ½ teaspoon baking powder to the filling—it creates steam that puffs the wrappers slightly. Also, avoid overcrowding the pan!