Breakfast Egg Rolls with Bacon (Print Version)
# Ingredients:
→ Filling
01 -
1 cup scrambled eggs (about 5 eggs)
02 -
1 cup cheddar cheese, shredded
03 -
½ cup bacon, cooked and crumbled
04 -
¼ cup green onion, finely diced
05 -
1 tablespoon sour cream
→ Assembly
06 -
8 egg roll wrappers
07 -
¼ cup water
→ Cooking
08 -
Cooking oil for frying
→ Optional
09 -
Syrup, Thai sweet chili sauce, or white gravy for dipping
# Instructions:
01 -
In a large mixing bowl, stir together scrambled eggs, bacon, cheddar cheese, sour cream, and green onions.
02 -
Position an egg roll wrapper diagonally. Place ⅓ cup of the filling onto the bottom third of the wrapper. Brush water on the edges of the wrapper. Tightly roll by tucking the bottom corner under, folding in the sides, and rolling until sealed. Press the seam to close.
03 -
Heat cooking oil to 375°F (190°C). Place egg rolls into the hot oil, ensuring not to overcrowd the fryer. Cook for 2-3 minutes, flipping to brown evenly on all sides. Remove and place on a paper towel-lined plate.
04 -
Allow egg rolls to cool slightly, then enjoy with your choice of dipping sauce such as syrup, Thai sweet chili sauce, or white gravy.
05 -
To bake, preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and spray the egg rolls with cooking oil. Bake for 15-20 minutes until heated through.
# Notes:
01 -
Season scrambled eggs with salt and pepper while cooking for the best flavor.
02 -
If a deep fryer is unavailable, use a frying pan and flip halfway to brown evenly.
03 -
Store leftover rolls in the refrigerator for up to a week. Reheat in the microwave or oven.
04 -
Baked rolls may not brown as deeply as fried ones but will still taste great.
05 -
Thai sweet chili sauce was the most favored dipping option during testing.