I love egg rolls during Ramadan, and they are also the perfect appetizer for hosting, but sometimes I struggle to find any good frozen ones at the store. That’s why I prep my own with a variety of fillings and store them in the freezer for whenever I need them. It is a lot easier than most people expect! I make these Beef and Bell Pepper Egg Rolls whenever I’m craving them because they’re perfect as an appetizer, snack, or for your next iftar.
I usually stick to frying when I want them extra crispy, but the air fryer works great too when I want something lighter.
These egg rolls are made using egg roll wrappers, which you can find at most grocery stores. Don’t worry, I’ll share an example of the type of wrappers that work best below. The filling is a simple and flavorful mix of seasoned ground beef and vegetables, all wrapped up and cooked until crispy.
Filling Ingredients
- ground beef
- onion, diced
- olive oil
- garlic powder
- onion powder
- cumin powder
- chicken bouillon
- paprika
- black pepper
- Salt, to taste
- bell pepper, diced
- frozen peas
- Parsley
For Assembly
- egg roll or spring roll wrappers
- vegetable oil (for frying)
Step 1: Sauté diced onion and bell peppers in olive oil on medium heat.
Step 2: Add ground beef and cook all the
way through. While the beef is cooking, add in the seasoning.
Step 3: Add in frozen peas. Mix until fully combined andremove from heat to cool.
Step 4: Place an egg roll wrapper on a flat surface in a diamond shape. Add 1–2 tablespoons of
filling near the bottom corner. Fold the bottom over the filling, fold in the sides, then roll
tightly. Brush the top edge with beaten egg to seal. Heat oil to 350°F. Fry egg rolls 2–3 minutes per side until golden and crispy.
Either cook the egg rolls once assembled or store them for later use. Cooking methods below:
- Fry: Heat oil to 350°F. Fry egg rolls 2–3 minutes per side until golden and crispy.
- Air Fry: Spray egg rolls lightly with oil. Air fry at 380°F for 8–10 minutes, flipping
halfway. - Bake: Place on a lined baking sheet, brush with oil, and bake at 400°F for 15–18
minutes, flipping once.
The Right Egg Roll Wrappers
The egg roll wrappers shown in the photo are the ones I like to use they work really well and help the egg rolls turn out crispy and golden every time. Good wrappers help your egg rolls turn crispy and golden when cooked.
Tips for Extra Crispy Egg Rolls
- Don’t overfill the wrappers. Too much filling can make the egg rolls break or turn soggy.
- Seal them well. Roll the wrapper tightly and use beaten egg or water to seal it so oil doesn’t get inside.
- Let the filling cool. Hot filling creates steam, which can make the egg rolls soft.
- Don’t crowd the pan. Cook in batches so the egg rolls cook evenly and get nice and crunchy.
