Recipe courtesy of Michele Urvater

Mini Egg Rolls

  • Total: 15 min
  • Prep: 10 min
  • Cook: 5 min
  • Yield: 100 rolls
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1 tablespoon sesame oil

Slice of ginger, minced

1 scallion, thinly sliced

1 tablespoon soy sauce

2 eggs, lightly beaten with a tablespoon of water

1/2 cup carrot, grated

1/4 pound Napa cabbage shredded - steamed, squeezed dry, and finely chopped

Chinese chili paste, to taste

50 Square egg roll wrappers

Egg yolk

Oil for deep frying


  1. Heat sesame oil and saute ginger 30 seconds. Add scallions and saute 30 seconds. Stir in soy sauce and evaporate a second. Stir in eggs and stir to softly scramble. Remove from heat and transfer to a bowl; stir in carrots, steamed napa cabbage and chili paste to taste. 
  2. Divide wrappers into half, so you can make mini egg rolls. Set each wrapper at such an angle that the points of the wrapper face north, south, east and west. Set a bit of filling in bottom third of wrapper. Bring bottom point over filling and tuck it underneath; roll the filling up a bit to secure tightly. Bring right point of wrapper over filling to form a neat right angle; bring left side of wrapper over right side to form a left right angle, and dab this top point with egg yolk. Roll the egg roll up to secure tightly. The egg yolk will seal the wrapper to itself. 
  3. Can be frozen for up to a week. Deep fry straight from freezer; otherwise partially thaw before frying. 
  4. To fry: Heat the oil and deep fry long enough for the rolls to float to surface; turning them, for 2 to 3 minutes. Drain immediately on double thickness of paper towels. Once drained, set on a rack so bottom does not get soggy.
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