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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