Breakfast Egg Rolls Recipe

Make candied bacon: preheat oven to 375°F (190°C). Line a baking sheet with foil and a wire rack. Lay 6 slices of bacon on the rack, brush or sprinkle with 2 tbs brown sugar and a pinch of black pepper. Bake 15–20 minutes until crisp and caramelized. Transfer to paper towels to cool, then chop 4 slices into small pieces for filling and reserve 2 slices for garnish.

Hard-cook eggs (if using hard-boiled as garnish): place 2 eggs in a pot, cover with cold water, bring to a boil, then remove from heat and cover for 10 minutes. Transfer to ice bath, cool, peel and quarter. (These are optional; scrambled eggs will be used inside.)

Roast corn if using fresh: toss 1/2 cup corn with 1 tsp oil, spread on a baking sheet and roast at 425°F (220°C) for 8–10 minutes until lightly charred. Set aside.

Whisk 6 eggs with 3 tbs milk, 1 tsp salt and 1/2 tsp pepper until combined.

Heat a large nonstick skillet over medium-low heat and add 2 tbs butter. Pour in egg mixture and cook slowly, stirring gently with a rubber spatula until soft curds form and eggs are just set but moist, about 6–8 minutes. Remove from heat and let cool slightly.

In a bowl, combine the scrambled eggs, chopped cooked bacon (6 slices, chopped), chopped candied bacon (from earlier), roasted corn (1/2 cup), quartered grape tomatoes (12), finely diced red onion (1/4 cup), shredded cheddar (1 cup), 1/2 cup crumbled blue cheese, shredded romaine (1 cup) and 1/2 cup pico de gallo. Mix gently to distribute ingredients evenly; season with a little extra salt/pepper to taste.

Cut the avocado in half, remove the pit, then slice each half into 8 equal wedges. Pat lightly with paper towel to remove surface moisture.

Make a light batter: in a small bowl whisk 1 egg with 3 tbs cold water and 2 tsp cornstarch until smooth. Place 1/2 cup flour in another shallow bowl for dredging.

Dredge avocado wedges in flour, dip into the batter to coat, and set on a rack. These will be quickly fried to produce a crisp battered avocado inside the egg roll.

Work with one egg roll wrapper at a time, placed diamond-shaped in front of you. Brush the edges lightly with the 2 tbs water (or egg wash). Spoon about 2–3 tablespoons of the egg-and-bacon filling onto the lower third of the wrapper, leaving space at edges. Place 1–2 battered avocado wedges near the center of the filling.

Fold the bottom corner up over the filling, tuck tightly, fold both side corners inward, then roll up snugly to enclose. Seal the top edge with a little egg wash. Repeat to make 8 egg rolls.

Pour 3–4 cups vegetable oil into a heavy-bottomed pot to a depth of about 2 inches and heat to 350°F (175°C). If you don’t have a thermometer, test with a small piece of wrapper—if it sizzles and browns in ~30 seconds, oil is ready.

Fry egg rolls in batches, 2–3 at a time, turning as needed, until golden brown and crisp, about 3–4 minutes per batch. Avoid overcrowding. Use a slotted spoon to transfer to a paper-towel-lined tray to drain. Let rest 2 minutes before serving.

Chipotle aioli: whisk together 1/2 cup mayonnaise, 1 tsp minced chipotle in adobo, 1 tbs lime juice, 1 tsp honey and 1/4 tsp salt until smooth. Taste and adjust heat/sweetness.

Creamy blue cheese dressing: whisk together 1/4 cup buttermilk, 1/4 cup sour cream, 1/4 cup mayonnaise, 1 tsp lemon juice, 1/4 tsp salt and 1/4 tsp pepper. Fold in 1/4 cup crumbled blue cheese. Thin with additional buttermilk if desired.

Arrange 2 egg rolls per serving on a plate. Spoon a little pico de gallo beside them, place reserved candied bacon pieces and 2 tbs extra blue cheese crumbles over the rolls, and sprinkle chopped cilantro/parsley if using.

Serve immediately with chipotle aioli and creamy blue cheese dressing for dipping. Optionally serve with quartered hard-boiled eggs on the side.