813 egg roll recipes

Mock ravioli casserole: layers of butterfly pasta, a meaty tomato sauce, and a herby spinach-egg-parmesan filling. All the flavor of ravioli without rolling a single sheet of dough.

Buttery lemon drop cookies glazed with fresh citrus. Tender melt-in-your-mouth texture from egg yolk dough, rolled in sugar and baked until barely golden.

Vegan oat waffles made with rolled oats, whole wheat flour, dates, and water. No eggs, no oil, no dairy. Blended smooth and cooked until crispy golden.

Cinnamon rolls filled with maple syrup, dried cranberries, and toasted pecans. Egg-washed for a golden crust, these make a stunning holiday or weekend brunch centerpiece.

Vegetarian Greek cabbage rolls packed with rice, pine nuts, and fresh dill, topped with a creamy egg-lemon avgolemono sauce. A bright, herbaceous Mediterranean main course.

Roll-and-cut sugar cookies painted with egg yolk food coloring before baking. A fun decorating activity for kids with a crisp, golden result every time.

Porcupine quills are vintage no-flour cookies made with dates, walnuts, brown sugar, and egg whites, rolled in flaked coconut. Chewy, sweet, and naturally gluten-free.

Finnish fingers (sokerikakkusormet) are short, buttery shortbread sticks brushed with egg white and rolled in pearl sugar for a crunchy, sparkling exterior. Classic Scandinavian Christmas cookie.

Saffron pasta dough kneads durum semolina flour with saffron-bloomed water for golden, fragrant fresh pasta. Egg-free formula works for hand-rolled or extruder shapes.

Make-ahead breakfast burritos with Canadian bacon, hash browns, egg substitute, and salsa rolled in fat-free tortillas. Freeze in bags and microwave in one minute for grab-and-go mornings.

Norwegian molasses cookies rolled in sugar and baked until crackled and flat. Made with brown sugar, molasses, and egg substitute. Top with confectioners' sugar glaze and sprinkles for a festive touch.

Mom's German meatballs: hearty egg-sized meatballs seasoned with celery seed, mustard seed, and garlic water, rolled in flour and pan-browned. Old-world German-American home cooking.

Elegant abalone steaks pounded thin, dipped in egg and flour, pan-fried in butter, then rolled around creamy crabmeat stuffing with shallots, lemon, mustard, and white sauce.

Delicate French curled cookies (tuiles) made with butter, powdered sugar, egg whites, and vanilla. Paper-thin ovals baked until golden, then rolled around a wooden spoon handle.

Light snickerdoodles made with margarine, skim milk, and egg whites for less fat than traditional recipes. Rolled in cinnamon sugar with that classic cream of tartar tang.

Sourdough starter crescent rolls topped with egg wash and caraway seeds, baked golden and crunchy. A savory bite-sized bread that's ideal for parties and appetizer spreads.