Who says you can't have egg rolls for breakfast? These little guys are stuffed with the breakfast essentials: scrambled eggs, melty cheese, crisp bacon, and some chives for freshness. We're hooked!
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)
Description
- 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.
