Sunday, July 6, 2014

Eggtastic Egg Rolls

For whatever reason, my husband has been on an egg roll kick lately. He spends his nights dreaming up new egg roll possibilities – mostly with ingredients that you'd think have no business in an egg roll. That is, until you try it.

I'll share his egg rolls creations with you over the next few weeks, but today's recipe kicked it all off. I know, egg rolls for breakfast sound weird. But it has quickly become my favorite breakfast dish. And it's so easy to make.


6 large eggs
1 jalapeño, finely diced
Small handful cilantro, finely chopped
Shredded cheese
1 package bacon
Egg roll wrappers
Maple syrup (to dip)


Place bacon strips on an aluminum foil covered baking sheet. Bake at 425 for 10 minutes. Flip bacon over and continue baking for another 5 minutes, until bacon becomes crispy. Remove and chop the bacon.

Lightly saute the diced jalapeño.

In a mixing bowl, crack the six eggs and whip. Add garlic salt, onion powder, black pepper, cayenne pepper, paprika and oregano. Mix in well. Add jalapeños, cilantro and bacon and mix.

Lightly butter a pan and cook the egg mixture. Scramble and remove from heat.

Assemble each egg roll by laying out an egg roll wrapper in a diamond formation. Lay the eggs across the middle. Add some grated cheese. Take the bottom point of the wrapper, fold up, and tuck under the filling. Fold in each side. Add water to the bottom of the edges to help it stick. Roll the rest of the egg roll up and lightly water the edge to help it seal.

Once all egg rolls have been created, place each egg roll, fold-side down, in a pan of heated vegetable oil, about 1-inch full. Fry until each side is a nice golden brown and remove from the oil. Place on a plate lined with a paper towel and allow to rest for a couple minutes before serving.

Dip the egg rolls in maple syrup. It might sound weird, but it's insanely good.

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