A few weeks back (before our move) I had experimented with egg rolls. The first day I made a more traditional egg roll, consisting of pork, cabbage and carrots. While the filling was great, my folding technique was only sub-par. Unfortunately, this led to heavy egg rolls that tasted a bit greasy. The next morning I decided to try it again, but I’d used up all of my traditional egg roll filling. I still had a bunch of egg roll wrappers, so I decided to make a scramble and use that as the filling.

This is when the breakfast egg rolls were born. 

I’ve mentioned so many times before just how much I love breakfast. We often have breakfast for dinner, and if I can turn any of my favorite dishes into breakfast I’m totally game. So you can just imagine how excited I was to see how these came out. I was so pleased! One of my favorite things for breakfast is a breakfast burrito, so this is kind of an altered version of that.

Of course, you can create any filling you want for these. Even going so far as back to a more traditional egg roll. I discovered I had overstuffed my first egg rolls, and the oil was just a little too hot the first time. Also, when you tuck the sides in they really need to resemble an envelope. Once rolled the sides can’t come undone. This will cause oil to seep into the filling and make it heavy and oily. A few practice tries and I was set! All you need is some egg roll wrappers (these can be found in the refrigerated section of most grocery stores – usually near the produce aisle) and a good high heat oil for frying (peanut, canola, grapeseed, sunflower, etc). The fillings are completely up to you, so have fun with it!

Ingredients:

• 8-10 egg roll wrappers
• 1/2 cup breakfast sausage
• 5 large eggs
• salt & pepper
• 1 roma tomato, small dice
• 1/4 cup sliced mushrooms
• 2 green onions, sliced
• 1 tablespoon flour
• 1 tablespoon water
• high heat oil (I used canola), for frying
• salsa or sweet & sour sauce, to serve

Directions:

Begin by cooking the sausage in a skillet over medium heat.

While the sausage is cooking, prepare your eggs.
If you add milk or anything to your scrambled eggs, you can do so.
Add salt & pepper, to taste.

Once the sausage is cooked, add the eggs and combine.
Cook over medium heat. Stir occasionally.

While the eggs are scrambling, prepare your veggies in a bowl so they can easily be dumped in when it’s time.

Just before the eggs are cooked all the way through, add the veggies and stir into the mixture.

Once everything is done cooking, place the mixture in a bowl lined with paper towels until cool.
You don’t want the mixture wet, we want to preserve those egg roll wrappers!
While you’re waiting for the mixture to cool down, combine the water and flour in a small bowl.
It should be sticky.

It’s time to start rolling!
Lay out the egg roll wrapper with a corner facing you.
Spoon about 2 tablespoons of the mixture into the center of the egg roll.

Now take the bottom corner and bring it up towards the center, being sure the filling is snug.
Then bring the sides in towards the center so it almost looks like an envelope.

Once the sides are brought inwards, begin to roll until the egg roll is closed.
Add a tiny dab of the flour/water mixture to the final center corner piece. This will secure it shut.

Once they’re all rolled up, heat up your oil in a large skillet or wok.
Be sure the oil isn’t too hot, as it will burn. You want a nice medium/high heat.
Once the oil is at the proper heat, add the egg rolls.
Be sure to keep enough space between them so you can turn them often.

Be sure to turn them often to get a nice, even color.
Once all sides are golden and slightly bubbly, remove from heat.

Let cool on a few layers of paper towels to get all the oils out.

Serve with sweet & sour sauce…

…or serve with salsa.
They are great either way!

Enjoy!