Garbage Plate Egg Rolls: A Finger Lakes Fusion

Garbage Plate Egg Rolls take the beloved Rochester, New York, dish—a pile of macaroni salad, home fries, and two burgers smothered in meat sauce and onions—and wrap it all in a crispy egg roll wrapper. It’s a fun, portable, and deeply satisfying fusion that turns a messy plate into a hand-held snack or meal. The contrast of crunchy shell, creamy mac salad, savory meat sauce, and juicy burger is what makes these egg rolls work so well.

Ingredients

1 lb (450 g) ground beef (80/20)
1 cup (240 ml) water
1 cup (240 g) ketchup
1 tbsp (15 ml) Worcestershire sauce
1 tsp (5 g) chili powder
1 tsp (5 g) smoked paprika
1/2 tsp (2.5 g) garlic powder
1/2 tsp (2.5 g) onion powder
Salt and black pepper to taste
2 cups (500 g) prepared macaroni salad (store-bought or homemade)
2 cups (300 g) frozen home fries or diced cooked potatoes, thawed
1 tbsp (15 ml) vegetable oil, plus more for frying
1 package (12 oz/340 g) egg roll wrappers (about 16–20 wrappers)
1 egg, beaten (for sealing)
Optional for serving: hot sauce, ketchup, mustard, diced onions

Instructions

Make the meat sauce: In a large skillet over medium-high heat, cook the ground beef, breaking it up with a spoon, until browned and cooked through, about 8–10 minutes. The beef should reach a safe minimum internal temperature of 160°F (71°C) as measured with a food thermometer. Drain off excess fat if needed.
Add sauce ingredients: Stir in water, ketchup, Worcestershire sauce, chili powder, smoked paprika, garlic powder, onion powder, salt, and pepper. Bring to a simmer, then reduce heat to low and let it cook for 10–15 minutes, stirring occasionally, until thickened. Set aside to cool slightly.
Prepare the potatoes: If using frozen home fries, heat 1 tbsp vegetable oil in a separate skillet over medium heat and cook until heated through and slightly crispy, about 5–7 minutes. If using cooked potatoes, just warm them in the skillet for 3–4 minutes. Season with a pinch of salt and pepper.
Assemble the filling: In a large bowl, combine the macaroni salad, cooked potatoes, and about 1 cup of the meat sauce. Mix well. The filling should be moist but not overly wet—if it’s too saucy, add a little more macaroni salad or potatoes.
Fill the wrappers: Lay an egg roll wrapper on a clean surface with one corner pointing toward you. Place about 2–3 tablespoons of filling in the center, shaping it into a log. Brush the edges with beaten egg. Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Press the top corner to seal. Repeat with remaining wrappers and filling.
Heat the oil: In a deep skillet or Dutch oven, heat about 1 inch (2.5 cm) of vegetable oil to 350°F (175°C). If you don’t have a thermometer, test with a small piece of bread—it should sizzle and brown in about 30 seconds.
Fry the egg rolls: Working in batches of 3–4, carefully place egg rolls in the hot oil. Fry for 2–3 minutes per side, turning occasionally, until golden brown and crispy. Drain on paper towels.
Serve: Serve hot with extra meat sauce, hot sauce, ketchup, or mustard for dipping.

Tips

Keep the filling cool: If the filling is too warm, it can make the wrappers soggy and difficult to seal. Let the meat sauce cool completely before mixing with the macaroni salad and potatoes.
Don’t overfill: Overstuffed egg rolls will burst during frying. Stick to about 2–3 tablespoons of filling per wrapper, and make sure the filling is evenly distributed.
Seal well: Use enough beaten egg to moisten the edges, but not so much that it drips. Press firmly to seal, and make sure there are no air pockets.
Make ahead: You can assemble the egg rolls up to a day ahead and keep them in the refrigerator on a baking sheet, covered with plastic wrap. Fry them just before serving.

Serving Suggestions

Serve these egg rolls as a fun appetizer for a party, or as a main dish with a side of extra meat sauce for dipping. They also pair well with a simple green salad or coleslaw to balance the richness. For a true Rochester experience, serve with a side of hot sauce and diced onions.

Variations

Chicken Garbage Plate: Substitute ground chicken or turkey for the beef. Cook to a safe minimum internal temperature of 165°F (74°C).
Vegetarian: Use a plant-based ground meat substitute or crumbled tempeh, and ensure the macaroni salad is vegetarian. Cook the substitute according to package directions (usually no internal temperature requirement).
Spicy: Add chopped jalapeños or a dash of cayenne to the meat sauce for extra heat.
Baked version: Brush the egg rolls with oil and bake at 400°F (200°C) for 15–20 minutes, flipping halfway, until golden and crispy. This is less greasy but not as crunchy as frying.

Storage and Reheating

Store leftover cooked egg rolls in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 375°F (190°C) oven for 8–10 minutes, or until heated through and crispy. You can also reheat in an air fryer at 350°F (175°C) for 5–7 minutes. Avoid microwaving, as it will make them soggy. Unfried assembled egg rolls can be frozen for up to 1 month; fry them directly from frozen, adding 1–2 minutes to the cooking time.

Frequently Asked Questions

Can I use fresh potatoes instead of frozen home fries? Yes, dice 2 medium russet potatoes into 1/2-inch cubes, toss with oil and seasonings, and roast at 425°F (220°C) for 20–25 minutes until tender and lightly browned. Let them cool before using.

What if I don’t have macaroni salad? You can make a quick version by mixing cooked elbow macaroni with mayonnaise, diced celery, onion, and a splash of vinegar. Or, use leftover pasta salad—just make sure it’s not too creamy, or the filling will be too wet.

Can I bake these instead of frying? Yes, brush the assembled egg rolls with vegetable oil and bake at 400°F (200°C) for 15–20 minutes, flipping halfway, until golden and crispy. They will be less crunchy than fried, but still delicious.

How do I keep the egg rolls from bursting open? Make sure the filling is not too hot or too wet, and don’t overfill. Seal the edges thoroughly with beaten egg, and press out any air bubbles before rolling.

Can I make the meat sauce ahead of time? Absolutely. The meat sauce can be made up to 3 days in advance and stored in the refrigerator. Let it cool completely before using in the filling.

What’s the best way to reheat leftovers? To keep the crispy texture, reheat in an oven or air fryer, not the microwave. A toaster oven works great too.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).