Bacon Egg and Cheese Egg Rolls
Our Bacon Egg and Cheese Egg Rolls are made with a flavorful filling of crispy bacon, scrambled eggs and cheddar cheese. They're deep-fried until crisp and golden and make a delicious breakfast in only 20 minutes.
Equipment
Ingredients
- 7 egg roll wrappers
- 6 slices bacon
- 7 large eggs
- 1 ½ cups cheddar cheese, shredded
- salt, to taste
- black pepper, to taste
- canola oil, for frying
Instructions
- In an air fryer or frying pan, cook bacon to desired doneness. Scramble 6 eggs in a frying pan until cooked.
- While bacon and eggs cook, pour canola oil into a medium sized pot so that it's 2-3 inches deep. Heat over high heat. Prepare an egg wash for the wrappers by mixing the last egg with 1 tablespoon of water.
- Break bacon into small pieces. Transfer bacon and scrambled eggs to a mixing bowl. Add shredded cheddar cheese to the bowl and sprinkle with salt and pepper to taste. Stir until well combined.
- Working one by one, lay an egg roll wrapper in a diamond shape on a flat work surface. Orient it like a diamond, with one corner facing towards you. Spoon about 3 tablespoons of bacon, egg and cheese filling onto the center of the wrapper, horizontally.
- Take the bottom corner (closest to you) and fold it over the filling. Fold the left and right corners towards the center, over the filling. This will create an envelope shape. Brush the top corner of the wrapper with the egg wash, leading down to where the filling is. Tightly roll the wrapper away from you starting from the bottom, until you reach the top corner. Press gently to seal the seam, adding egg wash if necessary so that it sticks. Set aside and continue this process until all your egg rolls are rolled.
- Using tongs, carefully place the egg rolls into the pot of hot oil once it's reached at least 350℉ and fry until they are golden brown and crispy, about 4-5 minutes. Remove from the oil and transfer to a paper towel to drain.
- Serve warm, with dipping sauce such as buffalo sauce, hot sauce, cheese sauce, etc., if desired.
Notes
Storing: The best way to store egg rolls is wrapped in foil in the fridge for 2-3 days or in a freezer-safe storage bag in the freezer for 2-3 months.
Reheating: For crispy egg rolls when reheating, use a toaster oven or air fryer. To reheat from frozen, add about 5 minutes to the time. You can also use the microwave, but egg rolls will not crisp back up when reheated this way.
Tip 1: Be gentle when rolling the wrappers, as they can tear easily if handled too roughly.
Tip 2: For extra "breakfast" flavor, sprinkle in some everything bagel seasoning with the salt and pepper, like I do in these ham and cheese crescent sandwiches.
Nutrition
Serving: 3ozCalories: 287kcalCarbohydrates: 9gProtein: 16gFat: 21gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.04gCholesterol: 224mgSodium: 429mgPotassium: 136mgFiber: 0.2gSugar: 0.3gVitamin A: 521IUCalcium: 206mgIron: 1mg
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