Name: Breakfast Egg Rolls
Prep time: 10 min
Total time: 25 min
Yield: 12 serving(s)
Ingredients: 12 egg roll wrappers; 1 tbsp. butter; 8 large eggs, beaten; Kosher salt; Freshly ground black pepper; 2 tbsp. freshly chopped chives; 1 1/2 c. shredded Cheddar; 6 slices bacon, cooked and chopped; Vegetable oil, for frying; 1/4 c. ketchup; 1 tbsp. hot sauce (such as Cholula)

Step 1In a medium nonstick pan, melt butter over medium-low heat. Pour egg mixture into the pan and drag the eggs with a spatula or wooden spoon to create curds. When the eggs are almost cooked to your liking, season with salt and pepper. Fold in chives and remove from heat.

Step 2Assemble egg rolls: Place an egg roll wrapper on a clean surface in a diamond shape. Add approximately 2 tablespoons of cheddar, 2 to 3 tablespoons scrambled eggs, and a sprinkle of bacon into the center of egg roll wrapper. Fold up bottom half and tightly fold in sides. Gently roll, then seal fold with a couple drops of water.

Step 3In a large skillet over medium heat, pour enough oil to reach 1" up the side of skillet. Heat until oil starts to bubble when a drop of water is added. Add egg rolls and fry until golden, 1 minute per side. Transfer to a paper towel-lined plate to cool slightly.

Step 4In a medium bowl, whisk to combine ketchup and hot sauce. Serve egg rolls with spicy ketchup for dipping.

Breakfast Egg Rolls

Ingredients

Directions

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