Breakfast & Brunch
This crispy cheese egg roll recipe transforms classic wonton shells into a cheesy, savory breakfast sensation that's impossible to resist. The secret lies in perfectly balanced fillings—shredded cabbage, carrots, and a blend of cheeses—that stay tender while the shells achieve that satisfying golden crunch. I've perfected this method after years of testing, ensuring every bite delivers both texture and flavor without falling apart.
The magic happens in two key steps: preparing a filling that holds together during frying and achieving that signature crispy exterior. You'll work with shredded mozzarella and cheddar for meltiness, while a touch of cream cheese adds binding power. The wonton shells get a quick egg wash before frying, which guarantees that irresistible crunch while keeping the cheese filling gooey inside.
What you'll end up with is a plate of golden-brown egg rolls that look as impressive as they taste—crispy on the outside, creamy and cheesy on the inside. The aroma of frying wontons fills your kitchen, and the first bite delivers that perfect contrast of textures. This recipe serves as both a satisfying breakfast and a crowd-pleasing appetizer that disappears quickly.
Pair them with a simple soy-vinegar dipping sauce or spicy mayo for extra flavor, and you've got a complete meal that's restaurant-quality at home. Ready to master this crispy, cheesy delight? Let's get started with the ingredients and techniques that make it foolproof.
Ingredients for cheese egg roll
Golden crispy shells meet melty cheese—here's what makes this recipe foolproof and irresistible.
| Ingredient | Amount | Notes |
|---|---|---|
| Wonton Wrappers 🥟 | 12 pieces | Square wonton sheets, not round |
| Shredded Green Cabbage 🥬 | 2 cups | Finely shredded, no stems |
| Carrots 🥕 | 1 cup | Shredded, finely grated |
| Shredded Mozzarella Cheese 🧀 | 1 ½ cups | Freshly shredded, low-moisture |
| Shredded Cheddar Cheese 🧀 | 1 cup | Sharp cheddar preferred |
| Cream Cheese 🧀 | 4 oz | Room temperature, softened |
| Large Eggs 🥚 | 1 whole | For egg wash |
| Vegetable Oil 🫒 | 2 cups | For deep frying |
| Garlic Powder 🧄 | ½ tsp | For seasoning |
| Onion Powder 🧅 | ½ tsp | For seasoning |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground |
| Soy Sauce 🥢 | 1 tbsp | For dipping sauce |
| Rice Vinegar 🍶 | 1 tbsp | For dipping sauce |
| Sesame Oil 🫒 | ½ tsp | For dipping sauce |
The wonton wrappers are non-negotiable—King Noodle brand from the Asian aisle is my go-to, but any square wonton sheets work. Trader Joe's carries them year-round, and they're cheaper than the Asian market. For the cheese, freshly shredded is a must—pre-shredded gets clumpy and won't melt right. I always grab Kraft sharp cheddar for that tangy bite, but whatever melty cheese you love works. The cabbage should be iceberg or green, finely shredded with a mandoline for even texture. No food processor—it makes the filling too wet.
No wonton wrappers? Substitute spring roll wrappers if you're in a pinch, but they're thicker and might need extra frying time. Short on cheddar? Gruyère or Gouda add nice depth. The cream cheese is the secret binder—Philadelphia brand melts the cleanest. For the dipping sauce, low-sodium soy sauce keeps it balanced. Want extra crunch? Toss the fried egg rolls with sesame seeds right after frying. And if you're frying in batches, keep the cooked ones on a wire rack to stay crispy, not soggy.
Store the dry wonton wrappers in the fridge for up to 2 weeks—they freeze beautifully too. The cheese filling keeps for 1 day in the fridge, but assemble fresh for best texture. Fried egg rolls stay crispy for 3-4 hours at room temp if you reheat them in a 350°F oven for 5 minutes. For a quick breakfast hack, prep the filling the night before and fry in the morning—game-changer for busy weekdays. The dipping sauce ingredients last 1 month in the fridge, so make extra.
Why You'll Love This Recipe
- No-Fuss Assembly: I’ll admit, the first time I tried this, I was skeptical—how hard could it really be? Turns out, it’s just a matter of layering: cabbage, carrots, cheese, and a wrapper. No fancy folding skills required, just press, seal, and bake. My kids even "help" (which mostly means smearing cheese everywhere).
- Crispy-Creamy Magic: That golden-brown crust on the outside? Chef’s kiss. The mozzarella and cheddar melt into gooey perfection while the wonton stays delightfully crisp—no soggy corners here. Honestly, it’s the kind of dish where the first bite makes you wonder why you haven’t made it sooner.
- Party in a Pan: These are my secret weapon for game day, potlucks, or when I’m too tired to cook. Bake a sheet, slice them up, and boom—everyone’s happy. They hold up surprisingly well too, so I can prep a batch ahead and reheat without drama.
- Budget-Friendly Leftovers: A bag of cabbage and a block of cheese go a long way, and these freeze like a dream. I make a double batch, stash half, and pull them out for lazy lunches or late-night snacks. No takeout needed—just pop them in the oven and call it dinner.
Step-by-step instructions for cheese egg rolls
Here's how to create golden, crispy cheese egg rolls with melty, gooey centers every time.
Prepare the Cheese Filling
In a medium bowl, combine the 2 cups shredded green cabbage, 1 cup shredded carrots, 1.5 cups shredded mozzarella cheese, 1 cup shredded cheddar cheese, and 4 oz cream cheese. Mix gently with a fork until the cheeses are evenly distributed throughout the vegetables.
This is where the magic happens—using freshly shredded cheeses ensures they melt perfectly. I like to add 0.5 teaspoon garlic powder, 0.5 teaspoon onion powder, 0.5 teaspoon salt, and 0.25 teaspoon black pepper to the mixture now. The spices will infuse into the cheese as it cooks, giving your egg rolls depth of flavor. Set the bowl aside while you prepare the wonton wrappers.
Assemble the Egg Rolls
Place one wonton wrapper on a clean, flat surface. Spoon about 2 tablespoons of the cheese filling onto the center of the wrapper, leaving a 1-inch border around the edges. Fold the bottom corner of the wrapper over the filling, then fold in the sides like you're wrapping a burrito. Finally, fold the top corner over to completely enclose the filling.
Press gently along the edges to seal, but don't press too hard or the wrapper will tear. I like to work quickly to keep the filling cold—warmer cheese will make the wrappers soggy. Repeat with the remaining 11 wonton wrappers and filling. Arrange them seam-side down on a plate covered with a damp paper towel to prevent drying.
Create the Egg Wash
In a small bowl, beat the 1 whole large egg with a fork until fully combined. Add 1 tablespoon soy sauce and 1 tablespoon rice vinegar, then whisk until smooth. This mixture will create that signature golden-brown crust we're after.
Dip each assembled egg roll into the egg wash, letting the excess drip off before placing on a wire rack set over a baking sheet. Make sure to coat all sides evenly—this ensures crispiness. I like to work in batches so the egg wash doesn't dry out. Once all egg rolls are coated, let them sit for 5 minutes to allow the egg wash to set slightly.
Deep Fry to Crispy Perfection
Fill a deep pot with 2 cups vegetable oil and heat to 350°F using a deep-fry thermometer. The oil should be hot enough that when you test it with a small piece of wonton wrapper, it sizzles immediately and floats. This is crucial for achieving that perfect crispy texture.
Carefully place 3-4 egg rolls at a time into the hot oil, using tongs to turn them gently. Fry for 3-4 minutes until they turn a deep golden brown color. You'll know they're done when they float to the surface and maintain their shape. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining egg rolls, maintaining the oil temperature at 350°F throughout.
Prepare the Dipping Sauce and Serve
In a small bowl, combine 1 tablespoon soy sauce, 1 tablespoon rice vinegar, and 0.5 teaspoon sesame oil. Whisk until well blended. This simple sauce cuts through the richness of the cheese and adds a nice tangy contrast.
Serve the crispy cheese egg rolls immediately with the dipping sauce on the side. The wrappers should be golden and crispy outside with a gooey, melty cheese center. If you're serving them to a crowd, keep them warm in a 200°F oven on a wire rack until ready to serve. Enjoy while they're hot and crispy!
Pro Tips For Making Cheese Egg Roll
- Steam, Don’t Boil: Wonton wrappers turn rubbery if they sit in water too long—just dip each one in warm (not hot) water for 3-5 seconds, then work fast. I learned this the hard way after making a batch that collapsed like sad dumplings.
- Salt the Cabbage First: Shredded green cabbage releases water like a faucet. Toss it with ½ teaspoon salt and let it sit for 10 minutes before draining—this removes excess moisture and keeps your egg rolls crisp instead of soggy.
- Layer Cheese Strategically: Stuffing mozzarella and cheddar in equal parts? Skip it. Mozzarella melts faster and creates a gooey center, while cheddar adds structure. Pack cheddar in the middle and mozzarella on top so every bite has both textures.
- Freeze Filled Wrappers: Stuffed wrappers? Pop them in the freezer for 10 minutes before frying. The cold keeps the filling from leaking, and the wrappers crisp up faster—no more sad, greasy egg rolls that fall apart at the seams.
Troubleshooting great cheese egg roll
Filling Too Wet?
If your cheese filling feels too moist after mixing, squeeze out excess liquid from the shredded cabbage first. I use a clean kitchen towel to gently press moisture from the cabbage before adding it to the bowl. Another trick is to add 1 tablespoon of cornstarch to the filling mixture—it absorbs moisture and helps bind everything together without making the filling dry. 🥬
Wrappers Sticking?
Damp wonton wrappers are the enemy of crispy egg rolls. Always keep your workspace dry and use a clean, dry surface for assembly. If wrappers stick during folding, dust your work surface with a tiny bit of semolina flour or cornstarch—just enough to create a light barrier. I also recommend working with 4-5 wrappers at a time to keep them from drying out while you assemble.
Cheese Not Melting?
Pre-shredded cheese contains anti-caking agents that prevent proper melting. Always use freshly shredded cheese—I shred mine directly in the bowl using a box grater right before mixing. For extra meltiness, add 1 teaspoon of milk or cream to the cheese mixture. This helps the cheese blend more smoothly and melt evenly during frying. 🧀
Oil Too Hot/Cold?
If your egg rolls turn greasy instead of crispy, your oil is too cold. Test it with a small piece of wonton wrapper—it should sizzle immediately and float within 10 seconds. If they brown too quickly on the outside but stay raw inside, the oil is too hot. Maintain a steady 350°F using a deep-fry thermometer—I love the Thermoworks Smoke model for accuracy.
Egg Rolls Breaking?
Overfilling or pressing too hard during sealing causes breaks. Use only 2 tablespoons of filling per wrapper and leave a 1-inch border around edges. Seal gently with your fingers, pressing just enough to create a tight edge. For extra strength, brush the edges with a tiny bit of egg wash before the final seal. This acts as a glue to hold everything together during frying. 🥟
Dipping Sauce Too Strong?
Balance the flavors by adjusting the ratios. For a milder sauce, use 1 tbsp soy sauce + 2 tbsp rice vinegar with just ¼ tsp sesame oil. If you prefer more depth, add ½ tsp grated ginger or 1 tsp honey. I keep the sauce simple—too many ingredients can overpower the delicate cheese flavors. Taste as you go and adjust gradually. 🍶
Nutrition facts
Frequently asked questions
Can I make cheese egg rolls without deep frying?
For a healthier version, bake them at 400°F for 12-15 minutes on a wire rack set over a baking sheet. Brush with egg wash and spray lightly with oil for crispiness. The centers will be less melty but still delicious. You can also air-fry at 375°F for 8-10 minutes, shaking halfway.
What's the best way to store leftover cheese egg rolls?
Keep them crispy by storing in a single layer on a wire rack in an airtight container at room temperature for up to 2 hours. For longer storage, refrigerate for 3 days and reheat in a 350°F oven for 5 minutes. Freeze uncooked assembled egg rolls for 1 month—fry from frozen, adding 1 minute to cooking time.
Can I use different cheeses for variety?
Yes! Try Gouda for nutty flavor or Pepper Jack for heat. For extra richness, add ½ cup cream cheese to the filling. Avoid high-moisture cheeses like brie—they'll make the wrappers soggy. I recommend sticking to 1-2 cheese types max to keep the flavor balanced.
Why are my egg rolls falling apart during frying?
This usually happens from overfilling or not sealing properly. Use exactly 2 tablespoons of filling per wrapper and leave a 1-inch border. Seal with a tiny brush of egg wash along the edges before final folding. Work quickly to keep the cheese cold—warm cheese weakens the wrappers. Press gently but firmly when sealing.
What's the best way to reheat crispy cheese egg rolls?
The oven is your friend! Place on a wire rack over a baking sheet and heat at 375°F for 3-4 minutes until crispy again. For microwave reheating, cover with a damp paper towel and zap at 50% power for 20 seconds. Never reheat in the air fryer—it'll make them rubbery. Always reheat from room temperature for best results.