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These crispy golden brown egg rolls are packed with savory ground beef, melty cheddar cheese, and fresh vegetables seasoned with a bold Southern spice blend. Perfect for a party appetizer, game night snack, or an easy dinner idea, they are quick to prepare and bring a satisfying crunch with every bite.
I first made these during a casual weekend get-together, and now they are always requested whenever friends come over.
Ingredients
- Ground beef: one pound rich in protein and forms the hearty filling
- Shredded cheddar cheese: one cup adds creamy melty texture and sharp flavor choose a good quality sharp cheddar if you can
- Chopped green onions: half a cup for fresh, mild onion bite and a pop of color
- Shredded carrots: half a cup contributes subtle sweetness and crunch
- Cajun seasoning: one tablespoon boosts bold Southern spice check for a blend with smoked paprika and garlic for best flavor
- Garlic powder: one teaspoon deepens the savory taste
- Egg roll wrappers: ten to twelve soft but sturdy wrappers that crisp nicely when fried look for fresh or high quality frozen
- Vegetable oil for frying: picks a neutral oil with a high smoke point like canola or peanut oil
Step-by-Step Instructions
- Sauté the Ground Beef:
- Cook ground beef in a medium skillet over medium heat until fully browned with no pink remaining. Drain any excess grease carefully to avoid oily egg rolls.
- Season the Meat:
- Sprinkle in Cajun seasoning and garlic powder stirring to coat evenly. Set the meat aside to cool just enough to handle safely.
- Mix the Filling:
- Transfer the seasoned beef into a large bowl. Add shredded cheddar cheese, green onions, and shredded carrots. Stir everything gently until combined.
- Prepare the Wrappers:
- Lay an egg roll wrapper flat on your work surface positioned like a diamond shape with a corner pointing toward you.
- Add the Filling:
- Spoon about two to three tablespoons of the filling near the center of the wrapper but slightly closer to the bottom corner so wrapping is easier.
- Fold and Roll:
- Fold the bottom corner over the filling. Next fold in the two side corners tightly to encase the filling completely. Roll the wrapper upward to the top corner, making a tight cylinder.
- Seal the Edge:
- Use a dab of water along the top corner to seal the wrapper securely to prevent it from opening during frying.
- Heat the Oil:
- Pour vegetable oil into a deep skillet or pot to a depth of about two inches. Heat to three hundred fifty degrees Fahrenheit or one hundred seventy five Celsius, using a thermometer for accuracy.
- Fry the Egg Rolls:
- Place egg rolls carefully into hot oil in small batches so they don’t stick together. Fry for about three to four minutes turning occasionally until the wrappers are crispy and golden brown all over.
- Drain and Serve:
- Remove the fried egg rolls with tongs and place on a paper towel-lined plate to absorb excess oil. Serve immediately with your favorite dipping sauce.
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Storage Tips
Store leftover cooked egg rolls in an airtight container in the refrigerator and consume within three days. To reheat, bake in a preheated oven at 375 degrees Fahrenheit for about 10 minutes to keep them crispy rather than microwaving, which can soften the wrapper.
Ingredient Substitutions
Swap ground beef for ground turkey or chicken to lighten the calorie count without sacrificing protein. You can use mozzarella instead of cheddar for a milder cheese flavor. If you don’t have Cajun seasoning, mix paprika with a pinch of cayenne pepper, garlic powder, and onion powder for a similar effect.
Serving Suggestions
Serve these egg rolls with creamy ranch, spicy sriracha mayo, or a tangy sweet chili dipping sauce. Pair with a simple crisp salad or coleslaw to balance the richness. These also make a great side to a bowl of gumbo or jambalaya for a full Southern-inspired meal.
Pro Tips
- Always let the filling cool slightly before wrapping to avoid soggy wrappers or bursting while frying.
- Don’t overfill the wrappers as tempting as it is, because too much filling makes them hard to seal and prone to opening during cooking.
- I learned the hard way: never skip heating the oil to the right temperature. Too cool and the egg rolls soak oil and become greasy too hot and they burn before cooking through.
Recipe FAQs
- → How do I keep the egg rolls crispy after frying?
Drain them on paper towels immediately after frying and serve hot. Avoid stacking them to prevent sogginess.
- → Can I prepare the rolls ahead of time?
Yes, you can assemble the rolls and freeze them uncooked for up to 3 months. Fry directly from frozen for convenience.
- → What is the best oil for frying these rolls?
Use vegetable oil or any neutral-flavored oil with a high smoke point to ensure even frying and a crispy texture.
- → How do I prevent the wrappers from bursting while frying?
Avoid overstuffing the filling and seal edges properly with water. Double-wrapping can add extra protection for crispy rolls.
- → Can I customize the filling to suit different tastes?
Absolutely. Try swapping ground beef for shredded chicken or adding different vegetables and spices to create your own twist.