Breakfast Egg Rolls (Eggs, Bacon, and Cheese — Deep Fried)

Breakfast egg rolls are the best idea you’ve never had. Fluffy scrambled eggs. Crispy bacon. Melty cheese. Wrapped in a golden, crunchy egg roll wrapper. Serve with maple syrup or hot sauce. Breakfast just got dangerous.

Ingredients

Makes 8-10 egg rolls.

• 8-10 egg roll wrappers
• 6 large eggs
• 2 tbsp milk or cream
• 6 strips bacon, cooked and crumbled
• ½ cup shredded cheddar cheese
• 2 green onions, sliced (optional)
• Salt and pepper to taste
• Vegetable oil for frying
• Optional dippers: maple syrup, hot sauce, ranch

Step-by-Step Instructions

Step 1: Make Scrambled Eggs

1. Whisk eggs, milk, salt, and pepper. Scramble in a buttered skillet over medium heat until soft and just set. Let cool slightly.

Step 2: Mix Filling

1. In a bowl, combine scrambled eggs, crumbled bacon, cheddar, and green onions.

Step 3: Assemble Egg Rolls

1. Place an egg roll wrapper in a diamond shape. Add 2-3 tablespoons of filling in the center.
2. Fold bottom corner over filling. Fold in sides. Roll tightly. Wet top corner with water to seal.

Step 4: Fry

1. Heat 1½ inches of oil to 350°F (175°C). Fry egg rolls 2-3 at a time, 2-3 minutes per side, until golden brown and crispy.
2. Drain on a wire rack (not paper towels — keeps them crispy).

Step 5: Serve

1. Serve hot with maple syrup for sweet-savory or hot sauce for kick. Either way, you’re winning.

Summary

Prep Time: 15 min | Cook Time: 15 min | Total: 30 min

Yield: 8-10 egg rolls | Difficulty: Medium

Storage Notes

Make ahead: Assemble uncooked egg rolls, freeze on a tray, then bag. Fry from frozen (add 2 minutes). Leftovers: Reheat in oven or air fryer at 375°F for 8-10 minutes. Never microwave — sogginess is the enemy of the egg roll.