Fried Rice Stuffed Egg Rolls
When you can’t decide between fried rice or egg rolls, so why not have both? These Fried Rice Stuffed Egg Rolls bring together the best of two takeout favorites in one crispy, golden bite. It’s one of those spontaneous ideas that turns into an amazing meal.
You can use homemade fried rice or store-bought frozen fried rice (just cook it according to the package first). Either way, it’s quick, satisfying, and guaranteed to disappear fast.
Fried Rice Stuffed Egg Rolls
5 people
Crispy, golden, and filled with flavorful fried rice, the perfect mashup of two takeout favorites. Serve with sweet chili sauce for the ultimate quick snack or appetizer.
Ingredients
- 10 egg roll wrappers
- 2 cups fried rice, homemade or store-bought frozen, cooked according to package
- Neutral Oil, for frying
- Sweet chili sauce, for serving
Instructions
- If using frozen fried rice, cook it according to the package instructions. Let it cool slightly before wrapping.
- Place 2–3 tablespoons of fried rice in the center of each egg roll wrapper. Fold the sides over, then roll tightly, sealing the edges with a little water.
- In a deep skillet or pot, heat oil to 350°F.
- Carefully add the egg rolls in batches and fry for about 4–5 minutes, or until golden brown and crispy.
- Remove and drain on paper towels. Serve warm with sweet chili sauce for dipping.
Notes
- You can use any type of fried rice: vegetable, shrimp, chicken, or kimchi fried rice all work great.
- Air fryer version: brush lightly with oil and air fry at 375°F for 8–10 minutes, flipping halfway.
- These can be prepped ahead and frozen before frying, just fry straight from frozen and add 1–2 extra minutes.
Calories: 164kcal, Carbohydrates: 33g, Protein: 5g, Fat: 1g, Saturated Fat: 0.3g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 0.1g, Cholesterol: 2mg, Sodium: 381mg, Potassium: 77mg, Fiber: 1g, Sugar: 1g, Vitamin A: 604IU, Vitamin C: 0.5mg, Calcium: 20mg, Iron: 1mg
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