I made my husband and I Bacon Donut Grilled Cheese last week, and we both agreed I should make more breakfast-y things. After about a minute of thinking I simply said “Ohhhhh… Breakfast Egg Rolls!”
So I made it happen this week 🙂
I made 12 egg rolls total and we have been warming them in the air fryer throughout the week. They get nice and crispy in the air fryer, making them almost as good as the first day 🙂
Here is How to Make Them…
Start with eight slices of bacon and a skillet over medium heat.
Cut the bacon with kitchen scissors right into the skillet and cook for 5 to 7 minutes, stirring a few times.
As the bacon is cooking, crack eight eggs in a bowl and add some milk, kosher salt, and pepper. Whisk it until combined.
Remove the bacon and most of the bacon grease.
Leave just a little in the skillet and pour the egg mixture in. Scramble the eggs for a few minutes and when ready, stir in a cup of shredded cheese and the cooked bacon.
This will be the filling for the egg rolls.
To make the egg rolls, start with an egg roll wrapper flat and diagonal.
Put some of the egg mixture in the center and then dip your finger in water and trace the outer edges with the water.
This will help to seal the egg rolls.
Then fold the front part of the egg roll wrapper over the filling.
And fold the sides in just like this.
Then roll the rest of the way and press the seems to seal it. Repeat with the remaining egg rolls.
For frying these babies, pour enough vegetable oil in a small skillet about 1 inch deep.
Set it over medium heat for a few minutes and check for it to reach 350 degrees.
Fry the egg rolls in small batches for about a minute per side.
When removing them, place on paper towels to absorb any excess oil.
The dipping sauce for these really made them over the top amazing!
Combine 1/2 cup maple syrup with a few Tbsps sriracha for the perfect sweet and spicy combo.
Serve Breakfast Egg Rolls with the dipping sauce and enjoy!
If you like Breakfast Egg Rolls, you might also like…
Breakfast Egg Rolls
Breakfast Egg Rolls have cheesy bacon scrambled eggs rolled in wonton wrappers and fried for a breakfast treat, served with spicy maple syrup
- 8 slices bacon
- 8 eggs
- 1/4 cup milk
- kosher salt, pepper
- 1 cup shredded cheese of choice (I used cheddar)
- 12 egg roll wrappers
- vegetable oil (enough to fill a skillet 1 inch deep)
- 1/2 cup pure maple syrup
- 2 to 3 Tbsps sriracha (more or less depending on spice preference)
Set a large skillet over medium heat, use kitchen scissors to cut the bacon into bite size pieces in the skillet. Cook 5 to 7 minutes, stirring a few times.
While the bacon cooks, crack the eggs into a bowl, add milk, kosher salt, pepper, and whisk the eggs until combined.
Remove the bacon and put on a plate lined with paper towels. Drain most of the bacon grease, leaving just a little in the skillet.
Set the same skillet with the bacon grease back on the stove over medium heat. Add the eggs and cook 3 to 4 minutes, stirring throughout. Add the cheese and cooked bacon crumbles and stir until combined.
To make the egg rolls, set the egg roll wrappers flat and diagonal. Place some of the egg mixture in the center of each. Dip your finger in water and trace the outer edge of the wrappers. Fold the front part of each over the egg, fold the sides in, and roll into egg rolls.
Note: Picture examples in post above.
Pour enough vegetable oil in a small skillet about 1 inch deep and set over medium heat. Once the oil reaches 350 degrees gently cook 3 egg rolls at a time for 1 minute per side.
Remove the egg rolls and place on a plate lined with paper towels, repeat with remaining rolls.
Mix together the maple syrup and sriracha and serve the egg rolls with this sauce for dipping.