game day egg rolls

game day egg rolls

appetizers, snacks, and sides recipes

Game day egg rolls are my new favorite thing.  Actually, I’m really into cooking just about anything in egg rolls.  Why haven’t I started making egg rolls sooner?  It’s seriously so easy, and egg rolls are such a versatile vessel?

I have to give Ryan some credit.  I probably wouldn’t have thought to put game day food in egg rolls if he didn’t give me the idea.  About a month ago, I made wine braised short ribs, and it was his idea to fry the leftovers in egg rolls.  Genius.  Now I’m putting everything in the egg rolls!

There are so many different foods that you can put in your game day egg rolls.  The options that I have posted are ones that I have personally tried, and loved!  

Frying up 4 different kinds of appetizers when entertaining can seem quite daunting, so feel free to make the fillings a couple days in advance! All you will need to do the day of serving is assembly and frying.

These filling recipes that I am sharing are made by scratch.  Feel free to use any substitute recipes or short cuts.  These game day egg rolls are very adaptable!

If you want to make egg rolls in advance, I do not suggest assembling ahead of time.  The filling can make the wrapper soggy, even before frying.  You can, however, absolutely make the fillings in advance, and I highly suggest doings so!

When serving these egg rolls, I highly suggest slicing them on a bias in the middle.  This way, everyone can see what the filling is, and there are not surprises.  I’m also that person that likes to try a little bit of everything, so cutting them in half makes the portion sizes much more manageable to do that!

taco egg rolls

You’ll definitely need an assortment of dipping sauces / condiments for the game day egg rolls. I made suggestions in each of the recipes, but if you want to keep your spread simple, my go-to’s are barbecue sauce, ranch, and guacamole.

mac and cheese egg rolls

Cheesy noodles in a crispy egg roll.

course Appetizer, Snack
cuisine American
keyword cheese, game day food, mac and cheese
servings 12 egg rolls
Author Christine

ingredients

  • 1 egg, beaten
  • 4 c macaroni and cheese, at room temperature
  • 12 egg roll wrappers
  • vegetable oil for frying

dipping sauce

instructions

assemble the egg rolls

  1. Beat the egg in a small bowl with 2 T of water. Set aside.
  2. Place egg roll wrapper flat on work surface with one of the corners facing you, (wrapper should look like a diamond.) Cover remaining wrappers with a towel to keep from drying. Scoop a heaping 1/4 c of macaroni and cheese onto the center of the wrapper, with the filling going from side to side. Lightly brush egg wash on the top two edges of the wrapper, from corner to corner.
  3. Fold the bottom corner up, wrapping the wrapper tightly around the filing. Fold the sides in, being sure that the egg wash is working as an adhesive. Roll the mixture up until the egg rolls is completely rolled and sealed.

fry the egg rolls

  1. Heat 1 inch of oil in a large skillet over medium-high heat. Prepare a wire rack over a baking sheet for draining egg rolls after frying. Place egg rolls in skillet, seam side down. Fry the egg rolls in batches to prevent over crowding. Drain on rack and continue frying the next batch.
  2. Allow egg rolls to cool and dry for several minutes. Slice in half.

buffalo chicken egg rolls

course Appetizer
cuisine American
keyword appetizer, chicken, egg rolls, entertaining, game day, game day food, shredded chicken
Author Christine

ingredients

  • 1 egg, beaten
  • 4 c cooked shredded chicken
  • 1 c buffalo sauce
  • 1 c carrots, sliced thin into little match sticks
  • 1 c celery, sliced thin into little match sticks
  • 12 egg roll wrappers
  • vegetable oil for frying egg rolls

dipping sauce

  • blue cheese dressing
  • ranch dressing

instructions

assemble the egg rolls

  1. Beat the egg in a small bowl with 2 T of water. Set aside.
  2. In a medium bowl, toss the chicken with buffalo sauce. Set aside.
  3. Place egg roll wrapper flat on work surface with one of the corners facing you, (wrapper should look like a diamond.) Cover remaining wrappers with a towel to keep from drying. Scoop a heaping 1/4 c of buffalo chicken onto the center of the wrapper, with the filling going from side to side. Top with a pinch of carrots and celery. Lightly brush egg wash on the top two edges of the wrapper, from corner to corner.
  4. Fold the bottom corner up, wrapping the wrapper tightly around the filing. Fold the sides in, being sure that the egg wash is working as an adhesive. Roll the mixture up until the egg rolls is completely rolled and sealed.

fry the egg rolls

  1. Heat 1 inch of oil in a large skillet over medium-high heat. Prepare a wire rack over a baking sheet for draining egg rolls after frying. Place egg rolls in skillet, seam side down. Fry the egg rolls in batches to prevent over crowding. Drain on rack and continue frying the next batch.
  2. Allow egg rolls to cool and dry for several minutes. Slice in half.

taco egg rolls

course Appetizer
servings 12 egg rolls
Author Christine

ingredients

  • 1 lb 80 / 20 ground beef
  • 1/2 c diced onion
  • 2 T taco seasoning
  • 1 c shredded cheese
  • 1 c pico de gallo
  • 12 egg roll wrappers
  • 1 egg, beaten

for dipping

  • guacamole
  • sour cream

instructions

  1. make the beef
  2. Heat 1 T oil in a large skillet over medium-high. Add beef and taco seasoning to the skillet, and cook, stirring occasionally and scraping brown bits off the bottom of the skillet and breaking up the meat.
  3. Once the beef begins to brown, add onion to the skillet. Continue to cook, stirring occasionally, until completely the beef is completely browned, and onions have softened. Remove the skillet from the heat. Allow the beef to cool and come to room temperature.
  4. assemble the egg rolls
  5. Beat the egg in a small bowl with 2 T of water. Set aside.
  6. Place egg roll wrapper flat on work surface with one of the corners facing you, (wrapper should look like a diamond.) Cover remaining wrappers with a towel to keep from drying. Scoop a heaping 1/4 c of beef onto the center of the wrapper, with the filling going from side to side. Top with a pinch of shredded cheese and pico de gallo. Lightly brush egg wash on the top two edges of the wrapper, from corner to corner.
  7. Fold the bottom corner up, wrapping the wrapper tightly around the filing. Fold the sides in, being sure that the egg wash is working as an adhesive. Roll the mixture up until the egg rolls is completely rolled and sealed.
  8. fry the egg rolls
  9. Heat 1 inch of oil in a large skillet over medium-high heat. Prepare a wire rack over a baking sheet for draining egg rolls after frying. Place egg rolls in skillet, seam side down. Fry the egg rolls in batches to prevent over crowding. Drain on rack and continue frying the next batch.
  10. Allow egg rolls to cool and dry for several minutes. Slice in half.

pulled pork egg rolls

course Appetizer
cuisine American
keyword appetizers, comfort food, entertaining, game day food, slow cooker

ingredients

  • 1 egg, beaten
  • 4 c Not Your Father’s slow cooker pulled pork
  • 12 egg roll wrappers
  • vegetable oil for frying

dipping sauce

instructions

assemble the egg rolls

  1. Beat the egg in a small bowl with 2 T of water. Set aside.
  2. Place egg roll wrapper flat on work surface with one of the corners facing you, (wrapper should look like a diamond.) Cover remaining wrappers with a towel to keep from drying. Scoop a heaping 1/4 c of pulled pork onto the center of the wrapper, with the filling going from side to side. Lightly brush egg wash on the top two edges of the wrapper, from corner to corner.
  3. Fold the bottom corner up, wrapping the wrapper tightly around the filing. Fold the sides in, being sure that the egg wash is working as an adhesive. Roll the mixture up until the egg rolls is completely rolled and sealed.

fry the egg rolls

  1. Heat 1 inch of oil in a large skillet over medium-high heat. Prepare a wire rack over a baking sheet for draining egg rolls after frying. Place egg rolls in skillet, seam side down. Fry the egg rolls in batches to prevent over crowding. Drain on rack and continue frying the next batch.
  2. Allow egg rolls to cool and dry for several minutes. Slice in half.