Breakfast Egg Rolls
You might already know that I have a thing for egg rolls and/or spring rolls. Basically anything that is fried until golden brown and crispy is my jam. Some of my favorite roll recipes on the site include, but are not limited to, Cuban Sandwich Egg Rolls, Loaded Baked Potato Spring Rolls, Ruben Sandwich Egg Rolls, and Beef Nacho Spring Rolls. It seems only natural that I add yet another great recipe to the growing list of egg and spring rolls to the site; this time around though with a breakfast twist. They’re served with a spicy ketchup sauce (that is literally two ingredients) and are perfect for breakfast on the go, or great for a weekend brunch with friends and family. Mid-day snack? Yes. Late night treat? Even better.
Breakfast Egg Rolls
A new take on Breakfast, these super delicious Breakfast Egg Rolls are the way to go first thing in the morning. They're great on the go or for a weekend brunch! Keep them in the freezer and fry as you need them.
Servings: 14
Equipment
- Skillet
- Deep-fry thermometer
Ingredients
- 1 tablespoon vegetable or canola oil
- 2 cups shredded hash browns thawed (if frozen)
- 1 teaspoon Kosher salt
- 1 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 6 large eggs
- 1 tablespoon milk
- 4 strips crispy bacon chopped
- 1 cup shredded Cheddar or Colby Jack
- 14 egg roll sheets
- 1 tablespoon flour mixed into a paste with 1 tablespoon flour
- vegetable or canola oil for frying
- 1/4 cup ketchup
- 2 teaspoons hot sauce
Instructions
- Set a large skillet over medium-high heat with the oil. Once hot, add the hash browns and cook until warmed through, about 5 to 8. Season with a bit of salt, pepper, garlic powder, and paprika.
- In a medium bowl, whisk together the eggs, milk, pinch of salt and pepper, and a couple dashes of hot sauce until well combined. Pour into the hot skillet with the potatoes and cook until no longer runny. Stir often with a rubber spatula. Remove from the heat and stir in the bacon. Transfer to a medium bowl and allow to cool down completely.
- To roll the egg rolls, working with one sheet at a time, place about 2 tablespoons of cooled filling onto the center. Sprinkle with a bit of cheese and then arrange the wrapper so that it’s like a diamond with one point facing you. Grab that point and roll over the filling. Then take the two ends points on either side and fold them towards the center. Continue rolling into a tight log. Seal the edge with a bit of the flour paste mixture and place the egg roll on a baking sheet. Continue rolling the rest in the same way.
- Fill a medium pot about halfway with oil and bring up to 370°F, using a deep fry thermometer. Once hot, fry the egg rolls in batches, about 3 at a time depending on your pot size. Fry until golden brown and crispy all around, making sure to turn them repeatedly during frying, about 3 to 5 minutes. Drain well and transfer to a wire rack set over a baking sheet. Continue frying the remaining egg rolls.
- In a small bowl, stir together the ketchup with as much hot sauce as you’d like. Serve the egg rolls immediately with the spicy ketchup for dipping. Enjoy!
