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Ham & Egg Rolls

Yield: 12 (2-roll) servings

Eggs, beaten 2 lb. 10 oz.* 24 Large
Cream cheese, softened and cut in cubes 1 lb. -
Fully-cooked ham, finely diced 1 lb. -
Green onions, sliced - 1 cup
Cajun or Creole seasoning - 2 tsp.
Egg roll wrappers - 24 (6 1/2 in.)
Water - 1/3 cup
Vegetable oil (for frying) - As needed
Sweet and sour sauce 24 oz. -


  • Cook and scramble eggs over medium heat until firm throughout with no visible liquid egg remaining. Transfer to bowl.
  • Gently mix in cream cheese, ham, green onions, and seasoning. Use immediately or refrigerate until needed.
  • Lay out egg roll wrappers; brush edges with water.
  • Divide and portion filling (approximately 1/3 cup) across widest part of each egg roll wrapper. Roll up egg roll-style, sealing edges.
  • Deep-fry at 350°F for 3 to 4 minutes until thoroughly heated and golden brown; drain.
  • For each serving, portion 2 rolls with 2 oz. sauce. Serve immediately.

*If using frozen or liquid whole egg product.

Note: Do not let uncooked egg mixture or uncooked egg rolls remain at room temperature for longer than one hour (including preparation and service time).