Think of all the cozy, cheesy comforts of baked manicotti — now folded into a crisp, golden egg roll wrapper. This Egg Roll Manicotti mashup takes familiar Italian flavors and gives them a playful, handheld twist. It’s breezy to make, family-friendly, and perfect for feeding a crowd or serving alongside a simple salad and extra sauce for dipping. The texture contrast is what sells it: creamy ricotta and melty mozzarella meet a toasty, crunchy wrapper. Serve warm, and watch everyone reach for seconds.

Why you’ll love this twist

This recipe keeps things straightforward and pantry-friendly. With just a few cheeses, an egg to bind, and a jar of spaghetti sauce, you can assemble a tray of handheld cheesy rolls that taste indulgent but are surprisingly simple to make. The steps follow a logical flow from mixing the filling to rolling and baking, so you can easily prep ahead, assemble, and bake when ready. The result is a platter of crisp, cheesy pockets that reheat beautifully.

Ingredients

1 (15-oz) container ricotta cheese
1 large egg
2 cups shredded mozzarella cheese, divided
½ cup grated parmesan cheese
½ tsp garlic powder
1 Tbsp dried parsley
12 egg roll wrappers
1 (24-oz) jar spaghetti sauce

Equipment

Mixing bowl
Spoon or rubber spatula
Baking sheet
Parchment paper or nonstick spray
Brush or fingertip for sealing wrappers
Small bowl of water
Oven preheated to 400°F (200°C)

Prep tips

Let the ricotta sit at room temperature for 10–15 minutes if you pulled it from a cold fridge; it mixes more smoothly that way.
Have your egg roll wrappers covered with a slightly damp kitchen towel while you work so they don’t dry out.
If you prefer extra-browned wrappers, turn on the broiler for 1–2 minutes at the end of baking, watching closely to avoid burning.

Step-by-step instructions

Follow these clear, sequential steps to transform a handful of pantry staples into golden, cheesy Egg Roll Manicotti. The method preserves the original ingredient amounts while clarifying each action so the process is foolproof.

Preheat the oven. Set your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly coat it with nonstick spray. This ensures the egg roll manicotti crisp up without sticking.
Mix the filling. In a medium mixing bowl, combine the 1 (15-oz) container ricotta cheese, 1 large egg, and 2 cups shredded mozzarella cheese, divided. Add the ½ cup grated parmesan cheese, ½ tsp garlic powder, and 1 Tbsp dried parsley. Stir until the mixture is evenly blended and creamy. The egg helps bind the filling so it holds together inside the wrapper.
Portion the filling. Lay a single egg roll wrapper flat with one corner pointing toward you (so it looks like a diamond). Spoon about 2 to 3 tablespoons of the cheese mixture onto the center of the wrapper, slightly below the midpoint so there’s room to fold. Repeat with the remaining wrappers and filling. If you find you have leftover filling, use it as a dipping spread with warmed spaghetti sauce.
Roll each wrapper. Lightly moisten the edges of the wrapper with water using a fingertip or a small brush. Fold the bottom corner up over the filling, then fold in the two side corners toward the center. Continue rolling upward until the seam is on the bottom. Press gently to seal. Place each roll seam-side down on the prepared baking sheet. Work quickly so the wrappers don’t dry out.
Brush or spray the rolls. For an even crisp and attractive golden color, lightly brush the tops of the rolls with a small amount of water or spray them lightly with oil. This step helps the wrappers brown evenly and become delightfully crisp in the oven.
Top with sauce and cheese. Spoon a tablespoon or so of 1 (24-oz) jar spaghetti sauce over each roll, or arrange the rolls on the sheet and spoon sauce around them for dipping. Sprinkle the remaining portion of the 2 cups shredded mozzarella cheese, divided over the tops of the rolls so they melt into a bubbly finish.
Bake until golden and melty. Place the baking sheet in the preheated oven and bake for 12–15 minutes, watching the wrappers for even browning. The rolls are done when the wrappers are crisp and golden and the cheese on top is melted and slightly bubbly.
Rest briefly and serve. Remove the baking sheet from the oven and let the rolls rest for 2–3 minutes. This short pause helps the filling settle so it won’t spill when you bite into them. Serve warm with extra warmed spaghetti sauce on the side for dunking.

Serving ideas

Serve a stack of Egg Roll Manicotti with a side salad of crisp greens and a tangy vinaigrette to cut through the richness.
Offer extra grated parmesan and a sprinkle of dried parsley for a pretty finish.
Make these for game day or a potluck — they’re easy to eat by hand and travel well if kept warm in an insulated container.

Make-ahead and storage

To assemble ahead, complete steps 2–4 and place the sealed rolls on a tray lined with parchment. Cover and refrigerate for up to 24 hours. When ready to bake, add the sauce and cheese, then follow the bake time in step 7, adding a minute or two if baking straight from chilled.

Leftovers keep in an airtight container in the refrigerator for 3–4 days. Reheat in a 350°F (175°C) oven for 8–10 minutes or until warmed through and crisp again. Avoid microwaving if you want to preserve the crunch.

Variations and swaps

Extra veggies: Finely chop sautéed spinach or mushrooms and fold into the ricotta mixture. Squeeze excess liquid from cooked veggies before adding so the filling stays thick.
Spicer version: Add a pinch of crushed red pepper or swap the garlic powder for a garlic-and-herb seasoning blend.
Different cheese profile: Swap some of the mozzarella for provolone or fontina for a different melt and flavor. Keep the total cheese amounts the same.
Baked-in sauce: If you prefer more sauce on each roll, spoon a little sauce inside the wrapper before you roll, then top with more sauce and cheese before baking.

Troubleshooting

If the wrappers crack while rolling, they may be too dry. Cover the remaining wrappers with a damp towel to restore pliability.
Too much filling can cause seam opening. Use the suggested 2–3 tablespoons per wrapper and press the seams firmly to seal.
If the centers feel slightly underdone after the suggested bake time, return the sheet to the oven for an additional 2–3 minutes. Do not overbake; the goal is a crisp wrapper and melted filling, not a dried interior.

Final thoughts

Egg Roll Manicotti proves that a small switch in presentation can turn a classic favorite into an exciting new appetizer or main. With a handful of cheeses, a single egg to bind, and a jar of sauce, you get crunchy exteriors and creamy interiors in every bite. They’re wonderfully adaptable, quick to assemble, and crowd-pleasing — a perfect weeknight reinvention or party appetizer. Try a batch this weekend and enjoy the ease of a playful, cheesy twist on comfort food.

Ready to make these? Gather your ingredients, preheat your oven to 400°F, and let the cheese and crunch do the rest.

Egg Roll Manicotti

A playful, easy manicotti made by filling egg roll wrappers with a cheesy ricotta mixture and baking in sauce.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Total Time 40

Servings: 6 people

Ingredients Equipment Method Notes

Ingredients

1 15-oz container ricotta cheese
1 large egg
2 cups shredded mozzarella cheese divided (1 cup for filling, 1 cup for topping)
1/2 cup grated Parmesan cheese
1/2 tsp garlic powder
1 Tbsp dried parsley
12 egg roll wrappers
24 oz jar spaghetti sauce

Equipment

Mixing Bowls
Cheese grater
9x13 inch Baking Dish
Measuring Spoons
spoon or small scoop
Aluminum Foil

Method

Preheat the oven to 375°F (190°C) and lightly spray a 9x13-inch baking dish with nonstick spray.
In a large mixing bowl, combine the ricotta, 1 cup shredded mozzarella, grated Parmesan, large egg, garlic powder, and dried parsley until evenly mixed.
Spoon about 3 to 4 tablespoons of the cheese mixture onto the center of each egg roll wrapper and roll up tightly, tucking the sides as you go so the seam ends up on the bottom.
Spoon a thin layer of spaghetti sauce across the bottom of the prepared baking dish.
Place the rolled manicotti seam-side down in the dish in a single layer.
Pour the remaining spaghetti sauce over the rolls, then sprinkle the remaining 1 cup shredded mozzarella evenly on top.
Cover the dish with aluminum foil and bake for 20 to 25 minutes.
Remove the foil and bake an additional about 5 minutes, until the cheese is melted and lightly golden; remove and let rest a few minutes before serving.