Breakfast & Brunch
Betty Crocker’s egg roll recipe delivers crispy wonton cups packed with silky scrambled eggs and savory fillings—just like the classic you remember. The secret lies in perfectly folded wonton wrappers and a light, airy egg mixture that stays tender while the edges turn golden. I’ve refined this method over years, ensuring every bite has that satisfying crunch and melt-in-your-mouth texture.
This recipe balances tradition with simplicity, using pantry staples to create restaurant-quality results at home. The filling combines ground meat, vegetables, and seasonings that blend seamlessly, while the wonton cups encase everything in a delicate, crispy shell. Whether you fry or bake, the technique guarantees a golden exterior and a filling that stays moist and flavorful.
What you’ll achieve is a dish that’s crispy on the outside, tender on the inside, and perfect for sharing. Serve with a tangy dipping sauce for the full experience—each bite delivers the harmony of textures and flavors that made Betty Crocker’s egg rolls a breakfast staple. The process is straightforward, but the results are undeniably impressive.
Ideal for brunch, family meals, or appetizers, this recipe scales easily for crowds. The key is patience in folding and cooking, which ensures every egg roll turns out perfectly. Let’s get started on creating a dish that’s as nostalgic as it is delicious.
Ingredients for betty crocker egg roll
Pantry staples plus a few specialty finds for nostalgic egg roll perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| Wonton Wrappers 🥟 | 12 pieces | Square, round wonton cups |
| Large Eggs 🥚 | 4 whole | Room temperature for best mixing |
| Ground Pork 🐷 | ½ lb | 80% lean for juiciness |
| Green Onions 🧅 | ¼ cup | Sliced into 1/4-inch pieces |
| Shiitake Mushrooms 🍄 | 4 whole | Stems removed, sliced thin |
| Garlic Cloves 🧄 | 2 cloves | Minced for aromatic base |
| Soy Sauce 🥢 | 1 tbsp | Light or regular variety |
| Sesame Oil 🫒 | 1 tsp | Toasted for nutty aroma |
| Vegetable Oil 🫒 | ½ cup | High smoke point for frying |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| White Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
| Cornstarch 🌾 | 1 tbsp | For crispy egg roll texture |
| Sesame Seeds 🌰 | 1 tsp | Toasted for garnish |
The wonton wrappers are the star—King Noodle brand is my go-to, but any round wonton cups work. Grab them from the Asian aisle at Walmart or H Mart if you're near one. Freshness matters: if the wrappers feel dry or brittle, skip them. For the pork, 80% lean ground pork stays juicy while cooking. Pre-sliced shiitake mushrooms save time, but fresh ones have better texture. The green onions? Use the white and light green parts only—the dark green gets bitter when fried.
No sesame oil? Toasted peanut oil at half the amount works in a pinch. Substituting pork? Ground chicken or turkey works, but add an extra 1/2 tsp soy sauce to keep it flavorful. The cornstarch is non-negotiable—it's what gives those egg rolls their signature crunch. If you can't find wonton cups, spring roll wrappers in a pinch (just fold them differently). For the mushrooms, cremini or baby bella are solid swaps if shiitake are unavailable. And if your sesame seeds are old? Toast them fresh in a dry pan for 30 seconds—they'll taste like a million bucks.
Wonton wrappers keep 1 week in the fridge, sealed in a plastic bag. The filling can be prepped 1 day ahead—it actually tastes better after flavors meld. For frying, keep oil at 350°F—any hotter and they burn before cooking through. Egg rolls reheat best in a 350°F oven for 10 minutes to revive that crispy texture. Portion leftovers into single-serving containers so they stay crispy when reheated.
Why You'll Love This Recipe
- No-Fuss Assembly: I swear, these egg rolls come together faster than takeout. The wonton wrappers are pre-sheeted—just fill, fold, and fry. No rolling pins, no stress, just pure speed.
- Umami Bomb: That combo of ground pork, shiitake mushrooms, and green onions? It’s like a flavor party in your mouth. The mushrooms add this deep, meaty richness while the onions keep it bright—simple but ridiculously satisfying.
- Leftover Hero: Make a double batch and thank me later. These freeze like a dream—crispy on the outside, tender inside—so you’ve got a quick lunch or snack ready when life gets busy. (Yes, even on a Tuesday night.)
- Budget Meal Magic: Ground pork stretches far, wonton wrappers are cheap, and mushrooms add luxury without breaking the bank. It’s the kind of dish where you get restaurant-quality taste for a fraction of the cost—no guilt, just good eats.
Step-by-step instructions for crispy wonton cups with silky scrambled eggs
Here's how to make these golden, crispy egg rolls with a silky center—just like Betty Crocker would want.
Prepare the Filling Mixture
In a large bowl, combine the 0.5 lb ground pork, 0.25 cup sliced green onions, 4 sliced shiitake mushrooms, and 2 minced garlic cloves. Mix gently so the ingredients stay in chunks—we want texture, not a paste. In a small bowl, whisk together 1 tbsp soy sauce, 1 tsp sesame oil, 0.5 tsp salt, and 0.25 tsp white pepper. Pour this over the pork mixture and stir until evenly coated. Let it sit for 5 minutes while you prep the eggs—this lets the flavors meld.
While the pork mixture rests, crack the 4 large eggs into a separate bowl. Add 1 tbsp cornstarch and whisk vigorously until the mixture is completely smooth. The cornstarch will give your egg rolls that signature crispy texture. Here's the thing—room-temperature eggs mix better, so if yours are straight from the fridge, let them sit for 10 minutes before using.
Assemble the Wonton Cups
Carefully peel the 12 wonton wrappers apart—these delicate cups will expand as they cook, so don't overfill them. Divide the pork mixture evenly among the wrappers, placing about 1 teaspoon of filling into each cup. Be gentle here; you don't want to tear the wrappers. I like to use a small spoon and press the filling down lightly so it stays put during frying.
Now for the eggs. Pour about 1 teaspoon of the egg mixture into each wonton cup, spreading it evenly over the pork. The egg should just barely cover the filling—if it looks too thick, add a splash of water to thin it slightly. Sprinkle each cup with a pinch of sesame seeds for that classic nutty crunch. Work quickly but carefully; these little cups fill up fast!
Fry Until Golden and Crispy
Heat 0.5 cup vegetable oil in a large skillet over medium-high heat until it reaches 350°F—use a thermometer for accuracy. The oil should be shimmering but not smoking. Working in batches of 4-5 wonton cups at a time (don't overcrowd!), gently lower them into the hot oil using a slotted spoon. Fry for 2-3 minutes per side until they're deep golden brown and the wrappers are crispy all over.
You'll know they're done when the wrappers puff up slightly and the edges turn a rich golden color. If you see any cups floating too high, press them down gently with the spoon—this ensures even cooking. Remove them with the slotted spoon and drain on a paper towel-lined plate. The residual heat will keep them warm while you fry the rest. Here's the secret to crispiness: don't let them sit in the oil too long, and keep the oil temperature steady.
Serve Warm and Enjoy
Once all the wonton cups are fried, transfer them to a serving platter. They should be crispy on the outside with a silky, slightly runny center—that's where the magic happens. Serve them immediately while they're still warm and crispy. I like to sprinkle a little extra sesame seeds on top right before serving for that final touch of texture and aroma.
These crispy wonton cups are perfect with a side of sweet chili sauce or soy-vinegar dip. The key to success is keeping everything hot while you work—no letting them sit too long between frying and serving. And if you're feeling fancy, you can even broil them for 1-2 minutes at the end to get that extra-crispy finish. Enjoy your homemade egg rolls!
Pro Tips For Making Betty Crocker Egg Roll
- STEAM DON’T BOIL WRAPPERS: I learned this the hard way—dropping wonton wrappers into boiling water turns them into sad, limp paper. Instead, bring a pot of water to a gentle simmer (tiny bubbles, not a rolling boil) and add the wrappers one at a time. They’ll cook in 20-30 seconds, stay pliable, and hold their shape when you roll them.
- CHOP MUSHROOMS SMALL: Betty Crocker’s recipe often calls for shiitake mushrooms, but if you leave them in big chunks, they’ll turn to mush while the pork stays tough. Slice them paper-thin (almost like shredding) so they cook fast and blend into the filling instead of falling apart. Pro move: Pulse them in a food processor for 2 seconds first.
- DON’T OVERFILL ROLLS: I used to cram in as much filling as possible, thinking bigger = better. Wrong. Overstuffed egg rolls burst when frying, and the wrappers get soggy. Fill each wrapper with 1-2 teaspoons of filling—leave room to fold. Press edges firmly with a little water to seal, or they’ll leak filling like a broken dam.
- FRY IN BATCHES: Low heat = soggy egg rolls. High heat = burnt wrappers before the filling’s done. The fix? Fry in small batches (2-3 at a time) in ½-inch of oil at 350°F. Crowd the pan, and the oil temp drops, making everything greasy but not crispy. Use a slotted spoon to transfer them to a rack—don’t stack, or they’ll steam back to soggy.
Common mistakes when making your betty crocker egg roll
Overfilling Wrappers
This is the #1 mistake that ruins crispiness. I’ve seen people stuff wonton cups with way too much filling, causing them to burst during frying. The rule is simple: 1 teaspoon of filling max per cup—any more and the wrappers can’t seal properly. Press the filling down gently with a spoon to prevent spillage when frying. Trust me, a slightly underfilled egg roll that stays intact is always better than a messy, soggy one. 🥟
Skipping Cornstarch
The cornstarch isn’t just for texture—it’s what creates that signature crispy shell. Without it, your egg rolls will turn out greasy and limp. Whisk 1 tablespoon cornstarch into the egg mixture until fully dissolved. This creates a thin, crispy layer that seals the filling perfectly. If you forget it, your egg rolls will still taste good, but they’ll lack that satisfying crunch. 🌾
Uneven Oil Temperature
Frying at inconsistent temperatures is a recipe for disaster. Oil that’s too hot burns the wrappers before the filling cooks, while oil that’s too cool makes them soggy. Keep your oil at a steady 350°F using a thermometer. If you don’t have one, test with a small piece of wonton—it should sizzle and turn golden in 30 seconds. Overcrowding the pan also drops the temperature, so fry in batches of 4-5 egg rolls max. ⚡
Not Prepping Ingredients First
Rushing the prep leads to uneven cooking and torn wrappers. Always slice mushrooms and onions first, then let the pork mixture rest while you whisk the eggs. Room-temperature eggs mix better and cook more evenly. If you’re in a hurry, microwave the eggs for 20 seconds to bring them up to temperature. Skipping this step often results in lumpy egg mixtures or wrappers that tear when filled. 💡
Frying Too Long
Patience is key here—overfrying makes the wrappers rubbery instead of crispy. The moment your egg rolls turn deep golden brown (about 2-3 minutes per side), remove them immediately. If you leave them in too long, the filling will dry out and the texture will suffer. Work quickly but carefully, and keep a timer handy. The residual heat will finish cooking them slightly after they’re removed from the oil. 🕒
Using Cold Wrappers
Cold wonton wrappers are more likely to tear when filled and fry unevenly. Let your wrappers sit at room temperature for 10-15 minutes before assembling. If they’re straight from the fridge, they’ll be stiff and brittle. This small step makes a huge difference in how well they hold up during frying. I keep mine covered on a plate while I prep the filling to prevent drying. 🌡️
Nutrition facts
Frequently asked questions
Can I make these egg rolls without pork?
Swap the pork for 0.5 lb ground chicken or turkey—just add an extra 1/2 tsp soy sauce to keep it flavorful. For a vegetarian version, use 0.5 lb firm tofu crumbled into small pieces, plus 1 tbsp extra soy sauce and 1 tsp grated ginger for depth. The texture will differ slightly, but the technique stays the same.
How do I keep the egg rolls crispy after frying?
Serve them immediately after frying while they're still hot and crispy. If storing, place them in a single layer on a wire rack in a 200°F oven for up to 30 minutes to maintain crispness. For leftovers, reheat in a 350°F oven for 10 minutes—never microwave, as it makes them soggy.
Can I bake these egg rolls instead of frying?
Yes! Brush the assembled wonton cups with 1 tbsp oil and bake at 400°F for 12-15 minutes until golden. 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 dipping sauce for these egg rolls?
A classic mix of 2 tbsp soy sauce + 1 tbsp rice vinegar + 1 tsp honey + 1 tsp sesame oil works perfectly. For sweet heat, try sweet chili sauce or a spicy sriracha mayo blend. Serve sauces on the side so guests can customize their flavor.
How do I store leftover wonton cups?
Cool completely, then store in an airtight container in the fridge for up to 3 days. For longer storage, freeze them on a tray first, then transfer to a bag for up to 1 month. Reheat from frozen in a 375°F oven for 12-15 minutes until crispy again.