Breakfast & Brunch
This spinach egg roll recipe delivers the perfect balance of crispy golden wrappers and silky scrambled centers in every bite—no takeout needed. The secret lies in a simple egg dough that crisps beautifully while encasing tender spinach and egg filling, creating a satisfying texture contrast.
I developed this version after years of experimenting with different wrapping techniques to achieve that signature restaurant-style crunch without the mess.
The beauty of this recipe is its versatility—you can pan-fry, air-fry, or bake the egg rolls to suit your preference, and the filling comes together in under 10 minutes.
Fresh spinach wilted just enough to blend seamlessly with the scrambled eggs, while a touch of soy sauce and sesame oil adds depth. The dough itself is remarkably forgiving, making it perfect for both beginners and experienced cooks looking for a quick yet impressive dish.
What you'll end up with is a plate of golden-brown egg rolls with perfectly crisp edges and tender, flavorful centers that hold their shape beautifully. Each bite delivers that satisfying crunch followed by creamy scrambled egg and fresh spinach—a combination that's both comforting and restaurant-quality.
The best part? They're ready in under 30 minutes, making them ideal for breakfast, brunch, or even a light dinner.
Serve with your favorite dipping sauce—sweet chili, soy sauce, or a spicy mayo—for the full experience. These egg rolls reheat beautifully too, so they're perfect for meal prep. Let's get started on creating your own crispy, golden egg rolls at home!
Ingredients for spinach egg roll
Six eggs, four cups spinach, and a touch of sesame oil—these ingredients transform into crispy golden egg rolls with silky centers.
| Ingredient | Amount | Notes |
|---|---|---|
| Large Eggs 🥚 | 6 whole | Room temperature for even scrambling |
| Fresh Spinach 🌿 | 4 cups | Packed, roughly chopped (baby spinach works too) |
| All-Purpose Flour 🌾 | 1 ½ cups | Plus 1 tbsp for dusting |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for dough |
| Sesame Oil 🫒 | 1 tbsp | For dough richness |
| Soy Sauce 🥢 | 1 ½ tbsp | Light or dark variety |
| Vegetable Oil 🫒 | ½ cup | For frying (high smoke point) |
| Salt 🧂 | ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ¼ tsp | Freshly cracked |
| Sugar 🍯 | ½ tsp | Balances flavors |
| Garlic Cloves 🧄 | 2 cloves | Minced for filling |
| Green Onions 🧅 | 3 whole | Thinly sliced for garnish |
The fresh spinach is non-negotiable here—baby spinach or tender young leaves wilt perfectly without turning mushy. I grab the organic variety from Whole Foods when I can, but the regular grocery store stuff works just fine if it's bright green and crisp. The eggs should be large and room temperature—cold eggs scramble unevenly. For the dough, King Arthur flour gives the best texture, but any all-purpose brand works. The unsalted butter needs to be cold for flaky layers, so take it out of the fridge while you prep everything else. Sesame oil adds that signature aroma—don't skip it, but go easy with the amount.
No sesame oil? Toasted peanut oil works in a pinch, though the flavor will differ slightly. Short on spinach? Swiss chard or kale at the same quantity, but chop it extra fine. The soy sauce can be light or dark—Kikkoman is my go-to, but any good-quality brand does the trick. For the dough, if you don't have Diamond Crystal salt, regular table salt works at half the amount. The garlic can be pre-minced from a jar (the good stuff, not the dusty kind), but fresh is always better. Green onions add freshness—use the white and green parts for maximum flavor. Pro tip: Toast your flour in a dry pan for 30 seconds before mixing to deepen the dough's flavor.
These egg rolls reheat beautifully—air fryer at 350°F for 5 minutes or microwave with a damp paper towel for 30 seconds. Store leftovers in an airtight container for up to 3 days in the fridge. For longer storage, freeze uncooked egg rolls on a tray first, then transfer to a bag for 2 months. The dough can be made ahead and kept wrapped in plastic for 2 days—just bring it to room temperature before using. Double the batch—they disappear fast!
Why You'll Love This Recipe
- No-Fuss Dough: I swear, the flour and butter mix comes together faster than my coffee in the morning. Just toss it, roll it, and you’re done—no kneading, no waiting, no stress.
- Butter-Spinach Magic: That sesame oil hit? Chef’s kiss. It turns wilted spinach into something crisp and fragrant, while the eggs add this silky, golden richness—like a hug in bite form.
- Lunchbox Hero: Between us, these are my go-to for packed lunches or last-minute snacks. They hold up all day (yes, even when my kid "forgets" them in the fridge) and taste better cold than most store-bought wraps.
- Budget Breakthrough: Fresh spinach and eggs stretch farther than you’d think, and the dough costs pennies. I made a dozen, froze half, and still had leftovers for breakfast—no waste, all flavor.
Step-by-step instructions for spinach egg rolls
Here's how to create golden, crispy egg rolls with a luscious spinach and egg filling every time.
Prepare the Silky Egg Filling
In a large bowl, whisk together the 6 whole Large Eggs until the yolks and whites are fully combined and the mixture is pale yellow. Add the 4 cups Fresh Spinach, 2 cloves Garlic Cloves (minced), 1.5 tbsp Soy Sauce, 0.5 tsp Salt, 0.25 tsp Black Pepper, and 0.5 tsp Sugar. Stir gently until everything is evenly distributed—you want the spinach to soften slightly but still retain its vibrant color.
Heat a non-stick skillet over medium-low heat and pour in the egg mixture. Let it cook undisturbed for 2-3 minutes until the edges begin to set and the bottom looks slightly translucent. This gentle cooking method ensures the eggs stay silky rather than rubbery. Once the center is still slightly runny but the edges are firm, remove from heat and spread the mixture on a clean surface to cool for 5 minutes. The filling should be soft and pliable for easy rolling.
Make the Wrapping Dough
In a separate bowl, combine the 1.5 cups All-Purpose Flour and the extra 1 tbsp for dusting. Cut in the 0.5 cup Unsalted Butter (cold and cubed) using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces remaining. This texture is crucial for creating flaky layers in the finished egg rolls.
Drizzle in the 1 tbsp Sesame Oil and mix with a fork until the dough just comes together when pressed. Add 2-3 tablespoons of ice water (one at a time) until the dough holds its shape when squeezed. Knead lightly on a floured surface for 2-3 minutes until smooth. Wrap in plastic wrap and chill in the refrigerator for 30 minutes—this resting time relaxes the gluten and makes rolling much easier.
Roll Out and Assemble the Egg Rolls
Divide the chilled dough into 4 equal pieces (about 4 ounces each). On a lightly floured surface, roll each piece into a 6-inch circle using a rolling pin, keeping the center slightly thicker than the edges. This creates the classic egg roll shape with a fuller middle.
Place 1/4 of the egg filling in the center of each dough circle. Fold the dough over the filling to form a half-moon shape, then seal the edges by pinching firmly with your fingers. The goal is to create a tight, airtight seal—this prevents the filling from leaking during frying and ensures crispy results. Trim any excess dough with kitchen shears for a clean finish.
Fry to Golden Perfection
Heat 0.5 cup Vegetable Oil in a deep skillet or Dutch oven over medium heat until it reaches 350°F—use a thermometer for accuracy. Fry 2 egg rolls at a time, turning occasionally, for 3-4 minutes until they turn a deep golden brown. The oil should bubble gently but not smoke excessively.
Transfer the fried egg rolls to a paper towel-lined plate to drain excess oil. Repeat with the remaining egg rolls, maintaining the same oil temperature for consistent results. For extra crispiness, you can increase the heat to 375°F for the final 30 seconds of frying. The egg rolls should be golden and crisp all over, with no soft spots when gently pressed.
Garnish and Serve Immediately
While still hot, slice the 3 whole Green Onions (thinly sliced) and sprinkle them over the egg rolls. Serve immediately with a side of soy sauce for dipping—this enhances the savory flavors and balances the richness of the crispy exterior. The contrast between the silky egg filling and the golden, shatteringly crisp wrapper is what makes these egg rolls truly special.
Pro Tips For Making Spinach Egg Roll
- Wilt Spinach Properly: Dump raw spinach into a hot, dry skillet—no oil—then fold it with a spatula until it collapses into a dense, dry pile. Wet spinach steams instead of wilting, and you’ll end up with soggy egg rolls. Works best if you let it cool slightly before mixing with eggs.
- Salt the Egg Mixture: Add a pinch of salt to your egg batter before folding in spinach. The eggs taste bland when unsalted, and you’ll be tempted to overcompensate later. Trust me, even a little makes a difference.
- Use Cold Butter: Chill the butter for the egg roll wrappers until it’s firm but still pliable. Cold butter creates flaky layers, while soft butter makes wrappers greasy and hard to handle. Take it out of the fridge 10 minutes before rolling—just enough to soften.
- Rest the Dough: Let the flour-butter mixture sit for 20 minutes before rolling. This relaxes the gluten, so the wrappers don’t crack when you stretch them. I know, waiting feels pointless, but it’s the thing that matters most.
Troubleshooting this dish
Dough Too Sticky
If your dough feels too sticky during rolling, you likely added too much water. The ideal texture should be just slightly tacky but pliable. Add an extra 1 tbsp flour at a time until it becomes manageable.
I find King Arthur flour absorbs moisture better than generic brands, so it might need less flour. Chill the dough for an additional 15 minutes if it's still too soft. 🥖
Filling Leaking
Leaky egg rolls usually mean the dough wasn't sealed properly. Press the edges firmly together with your fingers, then use a fork to crimp them tightly. For extra security, brush the sealed edges with a tiny bit of beaten egg before frying—this acts as a glue.
I also recommend rolling the dough slightly thinner at the edges to create a stronger barrier. 🔒
Egg Rolls Not Crispy
Undercooked or soggy egg rolls often result from oil that's too cool. Maintain a consistent 350°F oil temperature using a thermometer—never guess! Fry in small batches to avoid dropping the temperature.
For an extra-crisp finish, double-fry: fry once at 350°F for 2 minutes, then increase heat to 375°F for 30 seconds on the second side. 🔥
Dough Shrinking
If your egg rolls shrink during cooking, the dough wasn't rolled evenly or rested properly. Roll each piece to exactly 6 inches diameter and keep the center slightly thicker. Always chill the dough for the full 30 minutes before rolling—this prevents gluten from tightening during cooking.
I also recommend dusting the rolling surface with cornstarch instead of flour for a smoother texture. 📏
Egg Filling Too Dry
Overcooking the egg filling makes it rubbery. Remove it from heat as soon as the edges set but the center is still slightly runny. For extra moisture, add 1 tsp water to the egg mixture before cooking.
If your spinach is very wet, squeeze out excess moisture with a clean towel before mixing. I like to use baby spinach because it wilts perfectly without adding excess liquid. 🌿
Dough Tearing
Tears usually happen when the dough isn't rested long enough or is too thin. Let the dough chill for the full 30 minutes and avoid rolling it thinner than ⅛ inch at the edges.
If tears occur, patch them with small dough scraps before sealing. For extra strength, add 1 tbsp rice flour to the dough mixture—it improves elasticity without affecting flavor. 🧵
Nutrition facts
Frequently asked questions
Can I make these spinach egg rolls without eggs?
For a vegan version, replace the eggs with a 1 cup silken tofu blended with 2 tbsp nutritional yeast and 1 tbsp cornstarch to mimic the binding properties. Use the same filling method but cook it in a non-stick pan with 1 tsp oil over medium-low heat until just set. The dough remains the same, but the filling will have a slightly different texture.
How do I store leftover spinach egg rolls?
Store cooked egg rolls in an airtight container in the fridge for up to 3 days. Reheat in an air fryer at 350°F for 5 minutes or microwave for 30 seconds with a damp paper towel to restore crispiness. For longer storage, freeze uncooked egg rolls on a tray first, then transfer to a bag for up to 2 months. Thaw overnight in the fridge before reheating.
Can I bake these instead of frying?
Yes! Preheat oven to 400°F and brush egg rolls with 1 tbsp oil before placing them on a parchment-lined baking sheet. Bake for 15-18 minutes until golden, flipping halfway. For extra crispiness, broil for 1-2 minutes at the end. The texture will be lighter than fried but still delicious.
What's the best way to make the dough less greasy?
Use less butter—reduce to 0.375 cup and add 1 tbsp extra flour to compensate. For a lighter dough, replace 2 tbsp butter with 2 tbsp neutral oil. Chill the dough longer (45 minutes) to prevent excess oil from melting during rolling. Also, pat the dough dry with a paper towel before shaping.
How do I make these egg rolls gluten-free?
Replace the all-purpose flour with a 1:1 gluten-free flour blend (like Bob's Red Mill) plus 0.5 tsp xanthan gum. Use 1 extra tbsp oil in the dough since gluten-free flours absorb moisture differently. Let the dough rest for 45 minutes to improve texture. The filling remains unchanged, but you may need to adjust rolling thickness slightly.