Her Half-Pound Eggrolls Bring In $1.8M/Year! HOW?!

Sat, 13 Jun 2026 09:59:04 +0000

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Egg roll ideas don’t usually feel like a fresh start, but for Daphne, it came from a quiet moment at home, wondering what to build next after stepping away from her last restaurant.

She wasn’t chasing another business. She was a mom, focused on her family, figuring things out one day at a time. But after COVID, she kept noticing how much people still wanted good food they could grab quickly without sacrificing quality. So she went back to what she knew, flavors she had already created, and tried something new with them.

She started small, testing her egg roll recipes, handing them out, and listening to real feedback. Then one video changed everything. Suddenly, the lines were hours long. Her tiny setup couldn’t keep up, but people still waited.

In this episode, Daphne shares what it really looked like, figuring things out on the fly, building systems from scratch, and growing a restaurant that now serves thousands every week. No perfect timing, no perfect plan, just starting where she was and sticking with it.

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👉 Check out Daphne’s business - https://eggrollcompany.com/

Timestamps:
00:00 - Start
00:48 - Eggs and yellows
01:51 - Elevating egg rolls
02:08 - From tent to restaurant real quick
02:58 - Daily deliveries
03:37 - Self-funded since day 1
04:00 - The cycle ends with ME
05:17 - New recipe unlocked!
06:22 - The powerhouse behind the biz
06:58 - Startup costs
07:27 - Daily supply runs
08:59 - Up and prepping at 2:30 AM
09:44 - Virality comes with responsibility
10:39 - A recipe born from a single request
12:47 - Time to whip up the “Alfredo Mac”
16:44 - Not your regular egg roll
17:28 - The winning sauces
18:59 - Quality is your marketing
20:01 - $0 ad spend
20:45 - Meet the “Master Roller”
22:56 - The crowd’s go-to hits
23:56 - Not always about the money
25:28 - Eggrolls… for dessert?!
26:39 - Fan blitz
27:21 - The road ahead
28:11 - Less is GOOD
29:43 - Outro