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Crescent Egg Rolls

Crescent Egg Rolls recipe made with refrigerated crescent rolls, ground beef, onion soup mix, and shredded cabbage.
Course Dinner
Cuisine American
Keyword crescent egg rolls recipe
Prep Time 15 minutes
Cook Time 15 minutes
Servings 16 servings
Calories 143kcal


  • 1/2 lb ground beef
  • 1 oz pkg onion soup mix dry
  • 1 cup shredded cabbage cole slaw mix
  • 2 tbsp soy sauce
  • 16 oz refrigerated crescent rolls (2 tubes)
  • sweet and sour sauce or duck sauce for dipping


  • Brown ground beef in a large skillet, drain, and return to pan. Stir in dry onion soup mix and 2 tablespoons of water.
  • Stir in shredded cabbage and cook over medium heat until cabbage is wilted slightly, about 5 minutes. Stir in soy sauce and remove from heat.
  • Remove crescent rolls from cans and separate along perforations. Add 1-2 tablespoons of filling on each and wrap triangle ends around filling. Place filled crescents on baking sheets.
  • Bake at 375 for 12 - 15 minutes or until golden brown. Serve with sweet & sour sauce or duck sauce for dipping.


Calories: 143kcal | Carbohydrates: 13g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 10mg | Sodium: 501mg | Potassium: 63mg | Fiber: 1g | Sugar: 3g | Vitamin A: 5IU | Vitamin C: 1.7mg | Calcium: 7mg | Iron: 0.7mg