The Incedible Edible Egg

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Ham & Egg Rolls

Ham & Egg Rolls

Yield: 12 (2-roll) servings


  • 2 lb., 10 oz.* eggs (24 large), beaten
  • 1 lb. cream cheese, softened and cut in cubes
  • 1 lb. fully cooked ham, finely diced
  • 1 cup green onions, sliced
  • 2 tsp. Cajun or Creole seasoning
  • 24 (6 1/2-in.) egg roll wrappers
  • 1/3 cup water
  • Vegetable oil (for frying) as needed
  • 24 oz. sweet and sour sauce

*If using frozen or liquid whole egg product.


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

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).