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Crispy Homemade Breakfast Egg Rolls

Fluffy scrambled eggs, savory bacon, cheese, and vegetables wrapped in a crispy egg roll wrapper, perfect for a grab-and-go breakfast or brunch.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 12 egg rolls
Course: Appetizer, Breakfast, Brunch
Cuisine: American, Fusion
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Egg Rolls
  • 12-14 egg roll wrappers
  • 8 large eggs
  • 0.25 cup milk or half-and-half
  • 1 cup cooked and crumbled bacon or sausage
  • 0.5 cup diced bell pepper any color
  • 0.25 cup chopped green onions
  • 0.5 cup shredded cheddar or Monterey Jack cheese
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 tbsp butter or oil for cooking eggs
  • 2 cups vegetable or canola oil for deep frying, or cooking spray for air frying
Dipping Sauce (Optional)
  • 0.5 cup maple syrup
  • 2 tbsp Sriracha adjust to taste
  • 1 tsp soy sauce optional

Equipment

  • Large skillet or frying pan
  • Deep pot or air fryer
  • Tongs

Method
 

  1. Scramble eggs with milk, salt, and pepper in a skillet until just set but still fluffy. Remove from heat.
  2. In a bowl, combine the scrambled eggs, cooked meat, bell peppers, green onions, and cheese. Mix gently and allow to cool slightly.
  3. Lay a wrapper with a corner pointing toward you (diamond shape). Place about 1/4 cup of filling below the center.
  4. Fold the bottom corner up over the filling, tucking it in. Fold in the left and right corners, then roll tightly toward the top corner.
  5. Use water to moisten and seal the top corner completely. Repeat with remaining rolls.
  6. For Deep Fry: Heat oil to 350°F (175°C). Fry 3-4 rolls at a time for 3-5 minutes, turning, until golden brown. Drain on paper towels.
  7. For Air Fry: Preheat air fryer to 375°F (190°C). Spray rolls with oil. Air fry for 8-10 minutes, flipping halfway.
  8. For the dipping sauce: Whisk together maple syrup, Sriracha, and soy sauce (if using) until gooey and viscous.
  9. Serve immediately with the dipping sauce.

Notes

Rolls can be assembled and frozen uncooked for up to 3 months. Cook frozen rolls by adding 2-3 minutes to the cooking time. The key to a great roll is a tight seal to prevent leaks.