Breakfast Egg Rolls Recipe

Preparation

1. 1

   Cook the Bacon

   In a skillet over medium heat, cook the bacon strips until crispy. Remove from the pan and place on paper towels to drain excess grease. Once cooled, chop into small pieces.

2. 2

   Scramble the Eggs

   In a bowl, whisk the eggs with salt and black pepper. Using the same skillet, pour in the eggs and scramble them over medium heat until fully cooked. Stir in the chopped bacon and shredded cheddar cheese until melted.

3. 3

   Assemble the Egg Rolls

   Lay an egg roll wrapper on a clean surface. Spoon about 2 tablespoons of the egg mixture into the center of the wrapper. Fold the bottom corner over the filling, then fold in the sides and roll tightly. Seal the edge with a little water.

4. 4

   Fry the Egg Rolls

   In the same skillet, heat vegetable oil over medium-high heat. Fry the egg rolls in batches for about 2-3 minutes on each side or until golden brown. Remove and drain on paper towels.

5. 5

   Serve

   Serve the breakfast egg rolls warm with maple syrup drizzled on top or on the side for dipping.