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Crispy Bacon, Egg, and Cheese Breakfast Egg Rolls

Golden, deep-fried egg rolls stuffed with a savory filling of scrambled eggs, crispy bacon, melted cheddar cheese, and green onions. Served with a creamy green dipping sauce.
Print Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 6 servings (2 rolls each)
Course: Appetizer, Breakfast, Brunch
Cuisine: American, Fusion
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 6 large eggs
  • 8 slices bacon cooked crispy and crumbled
  • 1.5 cups cheddar cheese shredded
  • 0.5 cup green onions chopped
  • 1 tbsp butter for scrambling eggs
Wrappers & Frying
  • 12-15 egg roll wrappers
  • 1 quart vegetable oil for frying
Green Dipping Sauce
  • 1 avocado
  • 0.5 cup sour cream
  • 0.25 cup fresh cilantro
  • 1 lime juiced

Equipment

  • Large, deep pot or Dutch oven for frying
  • Skillet
  • Mixing bowls
  • Wire rack
  • Tongs or slotted spoon

Method
 

  1. Blend avocado, sour cream, cilantro, lime juice, and seasonings to make the dipping sauce. Refrigerate.
  2. Scramble eggs in butter until soft curds form. Let cool slightly.
  3. Mix cooled eggs, crumbled bacon, cheese, and green onions in a bowl.
  4. Place filling in the center of an egg roll wrapper. Fold bottom corner up, sides in, and roll tightly. Seal with water.
  5. Heat oil in a deep pot to 350°F (175°C).
  6. Fry egg rolls in batches for 3-5 minutes until golden brown. Drain on a wire rack.
  7. Slice rolls in half diagonally, garnish with green onions, and serve with the dipping sauce.

Notes

Do not overfill the wrappers to prevent bursting during frying. Ensure the filling is cool before rolling. These are best served fresh and hot.