Breakfast Egg Rolls

• Prep Time: 25 minutes

• Cook Time: 15 minutes (plus 10 minutes for initial filling prep)

• Total Time: 50 minutes

• Yield: 12 egg rolls

• Difficulty: Medium

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Intensity Levels

• Active Involvement: High. This recipe involves multiple stages: cooking the filling, assembling the rolls, and frying. It’s a hands-on process best tackled when you have a dedicated block of time.

• Technique: Medium. The most critical step is properly sealing and rolling the egg rolls to prevent them from bursting during frying. The guide below will walk you through it.

• Mess Factor: Medium. Frying can be a bit messy. Using a deep pot with high sides and a spider strainer will help contain the splatter.

• Flavor Profile: Savory, rich, and indulgent with a perfect textural contrast between the creamy, soft interior and the crunchy, bubbly exterior.

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Ingredients

For the Filling:

• 8 large eggs

• 2 tablespoons milk or heavy cream

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1 tablespoon unsalted butter

• 6 strips bacon, cooked until crisp and crumbled

• 1/2 pound breakfast sausage, cooked, drained, and crumbled

• 1 cup frozen hash browns (shredded or diced), thawed and patted dry

• 1 cup shredded cheddar cheese (or a blend of cheddar and Monterey Jack)

• 2 green onions, thinly sliced

For Assembly & Frying:

• 12 egg roll wrappers (found in the refrigerated produce or international section of most grocery stores)

• 1 large egg, beaten with 1 tablespoon of water (for sealing)

• Vegetable, canola, or peanut oil, for frying (about 4-6 cups, enough for 2-3 inches of depth in your pot)

For Serving (Optional):

• Maple syrup

• Sriracha mayo (mix 1/4 cup mayonnaise with 1-2 tablespoons sriracha)

• Ketchup

• Hot sauce

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Instructions

Step 1: Prepare the Filling

1. In a medium bowl, whisk together the 8 eggs, milk, salt, and pepper until frothy and uniform.

2. In a large non-stick skillet over medium heat, melt the butter. Pour in the egg mixture. Allow it to set for 30 seconds, then use a rubber spatula to gently push the cooked eggs from the edges toward the center. Continue this process until the eggs are just set but still slightly soft and glossy. Do not overcook. Transfer the scrambled eggs to a large mixing bowl to stop the cooking process.

3. If you haven’t already, cook the bacon and sausage. Once cooked and crumbled, add them to the bowl with the eggs. Add the thawed and patted-dry hash browns, shredded cheese, and green onions. Mix everything together until well combined. Let the filling cool completely. This is a crucial step; a hot filling will create steam that can make the wrappers soggy and difficult to seal.

Step 2: Assemble the Egg Rolls

1. Lay an egg roll wrapper on a clean, dry surface in a diamond orientation (one corner pointing toward you).

2. Place about 3 tablespoons of the cooled filling in the center of the wrapper, forming a log shape from the left to right corner.

3. Fold the bottom corner up over the filling, tucking it snugly under the filling.

4. Fold in the left and right corners toward the center. They should overlap slightly, like an envelope.

5. Dip your finger in the beaten egg wash and run it along the edges of the top corner.

6. Roll the bundle upward tightly toward the top corner, pressing to seal. The egg wash acts as glue to hold the egg roll closed.

7. Place the finished egg roll on a baking sheet, seam-side down. Repeat with the remaining wrappers and filling.

Step 3: Fry to Golden Perfection

1. In a large, heavy-bottomed pot (like a Dutch oven), pour in enough oil to reach a depth of 2-3 inches. Heat the oil to 350°F (175°C) . Use a deep-fry or candy thermometer for accuracy.

2. Carefully place 3-4 egg rolls into the hot oil, seam-side down first. Do not overcrowd the pot, as this will lower the oil temperature drastically and lead to soggy rolls.

3. Fry for 3-4 minutes, turning occasionally with a spider strainer or tongs, until they are golden brown, crispy, and the wrapper is bubbly.

4. Using the spider strainer, transfer the fried egg rolls to a wire rack set over a baking sheet to drain. Do not drain them on paper towels, as this can trap steam and make the bottom soggy. A wire rack allows air to circulate, keeping them crisp.

5. Allow the oil to return to 350°F before frying the next batch.

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Recipe End & Storage

These Breakfast Egg Rolls are at their absolute peak of flavor and texture immediately after frying. For the best experience, serve them hot within 10-15 minutes of cooking.

• To Make Ahead: You can assemble the egg rolls up to a day in advance. Place them on a baking sheet in a single layer, cover with plastic wrap, and refrigerate. Fry them directly from the refrigerator, adding 30-60 seconds to the cooking time.

• To Freeze: Assemble the egg rolls but do not fry them. Place them in a single layer on a baking sheet and freeze until solid (about 2 hours). Transfer the frozen egg rolls to a freezer-safe bag or container. They will keep for up to 3 months. Do not thaw before frying. Fry frozen egg rolls at 350°F for 5-7 minutes, until golden brown and heated through.

• To Reheat: The best way to reheat leftover fried egg rolls is in an air fryer at 375°F for 3-5 minutes, or in a conventional oven at 400°F for 8-10 minutes. Microwaving is not recommended as it will make the wrapper chewy and soft.

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Nutrition

The following nutritional information is an estimate per egg roll (based on 12 servings, using the ingredients listed). Actual values may vary based on specific brands, ingredient substitutions, and the amount of oil absorbed during frying.