Chinese Crispy Egg Roll Biscuits

These Chinese Crispy Egg Roll Biscuits are a quintessential favorite, and feature thin, lightly sweet, crunchy vanilla flavored rolled cookies with a hollow center.

What are egg roll biscuits?

Egg roll biscuits or egg roll cookies are a Chinese snack consisting of sweet, crisp and crunchy rolled cookies.

Traditionally, the biscuits/cookies are shatteringly flaky and are sold in large tins at Asian supermarkets.

Phoenix egg rolls (usually filled with coconut, peanut, or sesame) and love letters (kueh sapit) are variations of egg roll biscuits.

These Chinese egg rolls are not to be confused with American-style "egg rolls," which refer to savory fried spring rolls.

Chinese treats such as almond cookies, sesame peanut candies, Macau-style almond mung bean cookies and these egg roll biscuits are typically enjoyed during Chinese New Year.

Why you'll love this recipe

Easy to make: this recipe for Chinese egg roll cookies is simple to make, with a short prep time.

Minimal ingredients: there are not many ingredients in the batter and is butter-free.

Not too sweet: these rolled biscuits are lightly sweet, allowing the flavor of the coconut milk and vanilla to shine through.

Fun to make: Drizzling the batter in the pan allows you to design your own pattern and rolling the cookies up is always a fun hands-on activity.

Equipment you'll need

• frying pan or skillet: for cooking the batter; if you have an electric griddle or crepe pan, you can certainly use that
• spatula or fish flipper: for turning over the "crepe"
• thin wooden dowel or chopstick: to roll the cookies; I find using a thin wooden chopstick works best for delicate cookies
• baking sheet with metal wire rack: for baking and cooling the cookies on

Ingredients you'll need

• large eggs: are the binder for this batter
• granulated sugar: gives the cookies a little sweetness
• coconut milk: you can use any milk; I like coconut for its natural richness
• all-purpose flour: regular plain flour
• rice flour: adds lightness and crisp texture
• vanilla extract: for flavor
• pandan juice: optional; for additional flavor; sub with pandan extract and a little water

How to make Chinese crispy egg roll biscuits

Make the batter:

In a large bowl, whisk together the eggs and sugar.

Add in the coconut milk, all-purpose flour, rice flour, pandan juice and vanilla extract, and stir until incorporated.

Set aside and leave the batter to rest for 20 minutes.

Fill the batter into a piping bag (or plastic bag).

Cut a small hole at the tip.

Cook the batter and roll the biscuits:

Heat up a lightly greased pan over medium heat.

Gently squeeze the batter and drizzle onto the pan in varying spiral shapes.

Let the batter set and flip with a spatula once lightly golden in color.

Cook for another minute or so.

Remove the cookie from the pan and immediately roll with a chopstick.

Place onto a wire rack to cool.

Once cookie has cooled, remove the chopstick.

Repeat with the remainder.

Preheat oven to 300F.

When all the cookies have been rolled and set onto the wire rack, bake the cookies at 300F for 20 minutes, until golden brown in color.

Let completely cool before storing in an airtight container for up to 1 month.

How to serve

Serve the egg roll biscuits as a snack, with your favorite tea, milk tea, soy milk, or candied nuts.

Add the biscuits to ice cream, or serve with desserts such as creme caramel, or jasmine tea poached pears.

How to store homemade egg roll biscuits

Store these Chinese homemade egg roll cookies in an airtight container at room temperature for up to 1 month.

If possible, add a silica packet or two to the container to help draw out any excess moisture (but be sure not to ingest it)!

Other Chinese New Year recipes you may like

Be sure to check out these recipes: