You might already know that I have a thing for egg rolls and/or spring rolls. Basically anything that is fried until golden brown and crispy is my jam. I can’t resist a fried treat. Some of my favorite roll recipes on the site include, but are not limited to, Cuban Sandwich Egg Rolls, Loaded Baked Potato Spring Rolls, Ruben Sandwich Egg Rolls, and Beef Nacho Spring Rolls. It seems only natural that I add yet another great recipe to the growing list of egg and spring rolls to the site; this time around though with a breakfast twist. Egg rolls are getting the potato, bacon and egg treatment because who says you can’t have egg rolls for breakfast? I’m here to tell you that you can and you most definitely should. I’m a bad influence, I’m sorry. Now you have a valid excuse to devour these for breakfast because these are filled with hash browns, scrambled eggs, crispy bacon and lots of cheese. Everything we love first thing in the morning, right? They’re served with a spicy ketchup sauce (that is literally two ingredients) and are perfect for breakfast on the go, or great for a weekend brunch with friends and family. Mid-day snack? Yes. Late night treat? Even better. Let’s start by preparing the filling for our eggs rolls. These are filled with some pretty standard breakfast staples. Cook some hash browns in a skillet with a little bit of oil, and season with some salt, pepper, paprika and garlic powder.
**Note: I used store-bought hash browns, but I used the fresh kind you find in the refrigerator section, not the one in the freezer. If you can’t find those though, feel free to use frozen hash browns, just thaw them out before cooking.**
While the potatoes cook, whisk the eggs in a medium bowl, with a splash of milk, salt, pepper and a few dashes of hot sauce. It’s crucial to season every step of the way for this dish because I find that potatoes and eggs can be somewhat bland and some people forget to season them both.
Once the potatoes have warmed through, we’re not looking to get them crispy like traditional hash browns, we’re just trying to warm them through, then you can add in the whisked eggs. Cook, stirring often with a rubber spatula, until the eggs are no longer runny, about 5 to 8 minutes. Remove from the heat and stir in some chopped up crispy bacon.
**Tip: If you’re not a bacon person, feel free to swap it out for crumbled breakfast sausage instead! Canadian bacon or diced up ham would be another great contender for this recipe as well.**
Transfer the egg potato mixture to a large bowl and let cool until room temperature. Once completely cooled, you’re ready to fill and fold the egg roll wrappers.
**Note: It’s crucial that the filling is completely cool before you go to fill the egg rolls because if the mixture is warm, it’ll create too much moisture and cause the wrappers to split.**
Working with one sheet at a time, fill the center of each with about 2 tablespoons of filling. Sprinkle with shredded cheese and then roll into a tight log. Seal the edges with a mixture flour and water paste.
**Tip: I’ve made quite a few egg rolls for this site and I’ve never known the trick to seal them up tightly. I’ve always just used water, but I’ve found that they open up that way. Then I’ve tried it with egg, but it seems like a waste because you just need a little bit to seal the egg rolls. I found a trick online where you mix a tablespoon of water with a tablespoon of flour into a paste and use that as “glue” to seal them up. It works like a charm!**
Continue rolling out the egg rolls, placing them on a baking sheet or dish, until all the filling has been used. In the meantime, fill a medium saucepan halfway with vegetable or canola oil. Bring to 370 degrees F, using a deep fry thermometer to keep track, and then fry the egg rolls in batches. Fry about 3 at a time, depending on the size of your pot.
**Tip: You don’t want to over-crowd the pan or else, the oil temperature will drop and the egg rolls won’t get crispy and golden brown as they should.**
Fry until golden brown and crispy, turn them often to ensure even crispiness. Drain well and transfer to a wire rack set over a baking sheet. This prevents the eggs rolls from getting soggy while you fry the rest.
To make a quick dipping sauce for these breakfast egg rolls, because you can’t have egg rolls without something to dip them into, mix together ketchup with your favorite hot sauce.
**Note: You can use any hot sauce you have on hand or whatever you prefer. Ketchup and sriracha is amazing or ketchup and tabasco is even better. Add in as much hot sauce as you’d like.**
Serve the egg rolls immediately with the spicy ketchup on the side for dunking and dipping. If you want to make these ahead of time, freeze the rolled unfried egg rolls in a freezer safe plastic bag for up to 3 months. Then just fry, straight from the freezer, whenever you’re ready to eat them! Just keep in mind that if you fry them frozen, they’ll take a few minutes longer to cook!
These are awesome to have on hand in the freezer or to make during the week because they travel well and can be eaten on the go. They make for great appetizers for brunch parties or special occasions like bridal parties or baby showers. I love them because they’re full customizable and can be switched up with however you like to breakfast. Give these Breakfast Egg Rolls a try, you’ll be so glad you did.
- 1 tablespoon vegetable or canola oil
- 2 cups shredded hash browns, thawed (if frozen)
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- 6 large eggs
- 1 tablespoon milk
- 4 strips crispy bacon, chopped
- 1 cup shredded Cheddar or Colby Jack
- 14 egg roll sheets
- 1 tablespoon flour (mixed into a paste with 1 tablespoon flour)
- vegetable or canola oil for frying
- ¼ cup ketchup
- 2 teaspoons to 1 tablespoon hot sauce
- Set a large skillet over medium-high heat with the oil. Once hot, add the hash browns and cook until warmed through, about 5 to 8. Season with a bit of salt, pepper, garlic powder, and paprika.
- In a medium bowl, whisk together the eggs, milk, pinch of salt and pepper, and a couple dashes of hot sauce until well combined. Pour into the hot skillet with the potatoes and cook until no longer runny. Stir often with a rubber spatula. Remove from the heat and stir in the bacon. Transfer to a medium bowl and allow to cool down completely.
- To roll the egg rolls, working with one sheet at a time, place about 2 tablespoons of cooled filling onto the center. Sprinkle with a bit of cheese and then arrange the wrapper so that it's like a diamond with one point facing you. Grab that point and roll over the filling. Then take the two ends points on either side and fold them towards the center. Continue rolling into a tight log. Seal the edge with a bit of the flour paste mixture and place the egg roll on a baking sheet. Continue rolling the rest in the same way.
- Fill a medium sauce pan about halfway with oil and bring up to 370 degrees F, using a deep fry thermometer. Once hot, fry the egg rolls in batches, about 3 at a time depending on your pot size. Fry until golden brown and crispy all around, making sure to turn them repeatedly during frying, about 3 to 5 minutes. Drain well and transfer to a wire rack set over a baking sheet. Continue frying the remaining egg rolls.
- In a small bowl, stir together the ketchup with as much hot sauce as you'd like. Serve the egg rolls immediately with the spicy ketchup for dipping. Enjoy!