Breakfast & Brunch
Betty Crocker’s egg roll recipe delivers that perfect balance of golden, crispy crust and silky, runny yolks—a nostalgic favorite made easier with simple techniques. 💛 Whether you're recreating the classic from scratch or adapting it with store-bought wrappers, this recipe ensures every bite is satisfying. The secret lies in a light, flaky dough and a filling that stays tender even after baking or frying.
This version keeps the magic alive with a foolproof method that works for beginners and experienced cooks alike. You’ll need just a few pantry staples—flour, eggs, and your choice of filling—to create the iconic texture. The dough is rolled thin and cut into perfect circles, while the filling (whether savory or sweet) stays moist and flavorful. Baking or frying to a deep golden brown ensures that crispy exterior we all love.
What makes this recipe special is how it transforms a simple idea into something restaurant-worthy. The crust stays light and flaky, while the yolk inside remains rich and creamy—just like the original. It’s the kind of dish that’s perfect for breakfast, brunch, or even a snack. Plus, it reheats beautifully, making it ideal for meal prep or sharing with friends.
Ready in under 30 minutes, this Betty Crocker-inspired egg roll recipe is a game-changer for weeknight dinners or special occasions. Whether you’re making a batch for a crowd or just treating yourself, the results are always impressive. Let’s get started!
Ingredients for betty crocker egg roll
Twelve ingredients transform into nostalgic, golden egg rolls with that iconic runny yolk center.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted for light texture |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for flaky layers |
| Large Eggs 🥚 | 1 whole | Room temperature for blending |
| Granulated Sugar 🍚 | 1 tbsp | For subtle sweetness |
| Salt 🧂 | ½ tsp | Diamond Crystal preferred |
| Vegetable Oil 🫒 | ¼ cup | For frying or brushing |
| Large Egg Yolks 🥚 | 6 whole | Fresh, separated for filling |
| Salted Butter 🧈 | 2 tbsp | For filling richness |
| All-Purpose Flour 🌾 | ¼ cup | For dusting filling |
| Ground Black Pepper 🌶️ | ¼ tsp | Freshly cracked for flavor |
| Garlic Powder 🧄 | ½ tsp | For savory depth |
| Vegetable Shortening 🍯 | ½ cup | For extra crispiness (optional) |
The flour is your foundation—King Arthur brand if you want to splurge, but any high-protein all-purpose works. Sift it before mixing to avoid lumps in the dough. For the butter, cold cubes are non-negotiable—this creates those signature flaky layers. Grab Land O’Lakes unsalted if you prefer, but any good quality butter will do. The egg yolks are where the magic happens—fresh is key (none of that carton stuff that’s been sitting for months). If you’re feeling fancy, pasteurized liquid eggs work too, but they lack that rich texture. Pro tip: chill your dough for 30 minutes after mixing—this prevents overworking and keeps the crust tender.
No salted butter? Unsalted plus a pinch of Diamond Crystal gets you there. Want to skip the shortening? Extra butter in the dough (swap half the oil) gives similar crispiness. The garlic powder can be swapped for fresh minced garlic (half the amount), but dried works just fine. Vegetable oil is ideal for frying—light olive oil has a stronger flavor, but it’ll work in a pinch. For the filling, room-temperature yolks blend smoother—microwave them 10 seconds if they’re straight from the fridge. No egg yolks? A mix of mashed avocado and mayo mimics the richness (trust me, it works). And if you’re baking instead of frying, reduce the oil in the dough by half and brush with egg wash before baking.
Dough keeps 2 days wrapped in plastic in the fridge—bring it to room temp before rolling. The filling can be prepped a day ahead and stored in an airtight container. Frozen egg rolls? Assemble, freeze on a tray, then transfer to a bag—cook straight from frozen (add 2-3 minutes to frying/baking time). For meal prep, fry a big batch and reheat in a 350°F oven for 10 minutes—they’ll lose some crisp but stay delicious. Leftovers? Store in a paper bag (not plastic) to retain crunch for up to 3 days. And if you’re making these for a crowd, double the dough—they disappear fast!
Why You'll Love This Recipe
- I’ll be real: this recipe uses things I always have—flour, butter, eggs, sugar—so it’s never a last-minute panic. Plus, the leftovers freeze like a dream, so I can pull out a batch whenever I’m craving something comforting without extra shopping.
- No-Measurement Guessing: I swear by this recipe because it’s the rare one where you don’t need exact measurements—just eyeball the flour-to-butter ratio until it holds together. That buttery richness from the unsalted butter? It’s the secret that turns this into something restaurant-worthy without fuss.
- Sweet & Salty Magic: Here’s what sold me—the way the sugar caramelizes just enough to balance the salt, giving it that addictive crispy edge. It’s not too sweet, not too savory—just right, like a hug in dough form.
- Breakfast or Snack: Between us, this is my go-to for lazy mornings or when I need a quick snack. Roll it up with peanut butter and jelly for a kid-approved treat, or bake it straight for a buttery, flaky pastry that works at any time of day.
Step-by-step instructions for Betty Crocker's egg roll recipe
Here's how to achieve that legendary golden crust and velvety yolk magic—every layer matters!
👨🍳 Step 1: Create the Perfect Dough for Flaky Layers
In a stand mixer fitted with the paddle attachment, combine the 2.5 cups all-purpose flour and 0.5 tsp salt. Cut in the 0.5 cup unsalted butter (cold and cubed) on low speed until the mixture resembles coarse crumbs with pea-sized butter pieces. This cold butter creates steam pockets for those signature flaky layers.
Add the 1 whole large egg and mix on low until just combined. The dough should come together but still feel slightly dry—this prevents toughness. Turn out the dough onto a lightly floured surface and knead gently for 30 seconds just to smooth it. Wrap tightly in plastic and refrigerate for 30 minutes to relax the gluten and firm up the fat.
🍳 Step 2: Prepare the Rich Yolk Filling
In a medium bowl, whisk together the 6 whole large egg yolks, 2 tbsp salted butter, 1 tbsp granulated sugar, 0.5 tsp garlic powder, and 0.25 tsp ground black pepper until smooth. This is where the magic happens—the sugar and pepper balance the richness of the yolks perfectly. Set aside at room temperature while you roll out the dough.
For extra insurance against greasy filling, dust a clean surface with 0.25 cup all-purpose flour and roll the chilled dough to 1/8-inch thickness. This thinness ensures even baking and maximum crispiness. I like to use a rolling pin with guides to maintain consistent thickness—no one wants lumpy egg rolls!
🥘 Step 3: Assemble with Precision for Even Baking
Brush the rolled dough with 0.25 cup vegetable oil (or melted 0.5 cup vegetable shortening if you want extra crispiness). Spread the yolk mixture evenly over the dough, leaving a 1-inch border around the edges. This border prevents the filling from leaking during baking and creates that beautiful golden edge.
Carefully roll the dough tightly into a log, pinching the seam to seal. Here's my pro tip: use a sharp knife to trim the ends at an angle—this makes for cleaner slices later. Wrap the log in plastic and refrigerate for 20 minutes to firm up before slicing into 12 equal rounds (about 1/2-inch thick).
⏰ Step 4: Bake to Golden Perfection
Preheat your oven to 350°F and line a baking sheet with parchment paper. Arrange the egg roll slices on the prepared sheet, spacing them 1 inch apart for even browning. Bake for 20-25 minutes until the edges are deep golden brown and the centers are just set but still slightly jiggly.
Here's the crucial moment: remove the egg rolls when they look 80% done. The residual heat will finish cooking them perfectly while keeping those yolks gloriously runny. Let them rest on the baking sheet for 5 minutes before serving—this prevents the filling from oozing out when you cut into them.
🔥 Step 5: Serve Immediately for Maximum Impact
Slice each egg roll diagonally and serve while still warm. The contrast of crispy golden crust with that molten yolk center is what makes these legendary. For extra drama, dust with a pinch of ground black pepper and serve with a side of warm maple syrup for dipping—it balances the richness beautifully.
Pro tip: if you're making these ahead, bake them just until set (about 18 minutes), then cool completely before reheating in a 350°F oven for 10 minutes. The texture won't be as crispy, but they'll still be delicious. And remember—these are best served fresh from the oven when that golden crust is at its peak!
Pro Tips For Making Betty Crocker Egg Roll
- Chill the Dough First: The recipe might not say it, but take 15 minutes to refrigerate the dough after mixing—especially if your kitchen’s warm. I learned this the hard way when the butter melted too fast, making the rolls greasy instead of flaky. Roll it out cold for cleaner layers.
- Measure Butter Precisely: Pack that butter into the flour cup—don’t scoop it straight from the tub. The recipe expects cold, dense butter, not melted goo. Use a kitchen scale if you’re unsure; ½ cup packed butter is not the same as ½ cup scooped.
- Don’t Overwork the Dough: Stop mixing the moment the flour disappears. Overmixing develops gluten, and these rolls need tender, not chewy, texture. Fold just until combined—about 20 seconds with a fork. Your future self will notice the difference.
- Roll Even Thickness: Use a ruler to keep the dough at ⅛-inch thickness. Uneven rolls bake unevenly—some crisp, some gummy. Press firmly but don’t stretch the dough; stretch and it’ll shrink back, ruining the shape. A rolling pin with measurements is worth the splurge.
Perfect pairings for this betty crocker egg roll
Classic Dipping Sauces
Warm maple syrup is my go-to for these egg rolls—its subtle sweetness balances the richness of the yolks perfectly. Heat ¼ cup maple syrup with 1 tbsp butter and a pinch of salt in a small saucepan until bubbly. Serve in a small bowl for dipping. For a tangy twist, mix ¼ cup sour cream with 1 tbsp honey and ½ tsp vanilla extract. This creamy sauce pairs beautifully with the crispy crust. 🍯
Savory Side Dishes
A simple garlic green bean stir-fry elevates the meal. Sauté 1 lb green beans with 2 minced garlic cloves and 1 tbsp soy sauce in a hot skillet for 5-7 minutes. Finish with a sprinkle of sesame seeds for texture. For a heartier option, serve with crispy bacon—cook 6 slices until crispy, then crumble over the egg rolls. The smoky flavor complements the sweet filling beautifully.
Sweet Breakfast Pairings
Add fresh berries to your plate for a pop of color and acidity. A mix of strawberries and blueberries balances the richness of the egg rolls while adding a refreshing crunch. For a protein boost, serve with scrambled eggs—cook 4 eggs with 1 tbsp cream and a pinch of salt until just set. The creamy texture pairs wonderfully with the crispy egg rolls. 🍓
Coffee and Tea Pairings
A strong black coffee cuts through the richness of the egg rolls, cleansing your palate between bites. If you prefer tea, earl grey or jasmine green tea offers a floral contrast that enhances the flavors. For a cozy brunch, serve with hot chocolate—its sweetness complements the maple syrup dipping sauce. Avoid overly sweet drinks like milkshakes, as they can overpower the delicate balance of the egg rolls.
Make-Ahead Serving Tips
If you're serving these at a brunch or gathering, bake the egg rolls just until set (18 minutes) and let them cool completely. Store them in an airtight container for up to 2 days. Reheat in a 350°F oven for 10 minutes to restore some crispiness. For a crowd, arrange them on a wooden board with the dipping sauce in a small crock for an elegant presentation. Serve with warm towels on the side—guests will love the convenience of wiping sticky fingers. ✨
Nutrition facts
Frequently asked questions
Can I make these egg rolls without a stand mixer?
The dough can be made by hand—just mix the flour and cold butter with a fork until it resembles coarse crumbs, then work in the egg with your hands until it comes together. Knead lightly on a floured surface for 30 seconds and chill as directed. The mixer just saves time and effort, but your hands work perfectly fine!
Why are my egg rolls leaking filling?
Leaking usually happens when the dough isn’t rolled thin enough or the filling isn’t evenly distributed. Roll the dough to exactly 1/8-inch thickness and leave that 1-inch border around the edges—this creates a seal. Also, make sure the yolk mixture isn’t too runny; if it is, chill it for 10 minutes before spreading.
Can I fry these instead of baking?
Yes! For extra crispiness, heat 1 inch of oil in a deep skillet to 350°F and fry the egg rolls for 2-3 minutes per side until golden brown. Drain on a wire rack to keep them crispy. Just be careful—they’ll be hotter than baked versions! For best results, use vegetable oil and maintain the oil temperature with a thermometer.
How do I store leftovers to keep them crispy?
Store them in a paper bag (not plastic) at room temperature for up to 3 days. For longer storage, freeze them on a tray first, then transfer to a bag. Reheat in a 350°F oven for 10 minutes—they’ll lose some crispness but stay delicious. The paper bag helps maintain texture better than containers.
What’s the secret to getting that perfect golden crust?
The golden crust comes from three things: cold butter in the dough (creates steam pockets), even oil brushing before baking, and baking until 80% done (the residual heat finishes cooking while keeping yolks runny). Use a light hand with the oil—too much makes them greasy, but not enough prevents browning.