Name: Bacon Egg and Cheese Eggrolls (Standard)
Prep time: 18 min
Cook time: 27 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 6 Large Eggs; 6 Slices Bacon-cooked and crumbled; 1 1/2 Cups Cheddar Cheese-shredded; 1/4 Cup Green Onions-chopped; 1/4 Teaspoon Black Pepper; 12 Eggroll Wrappers; 2 Tablespoons Water; 3 Quarts Vegetable Oil

Recipe tier

A fun and satisfying twist on a classic breakfast, wrapped in a crispy eggroll wrapper.

Total 45 min

Serves 6

Steps 11

Ingredients 8

Soundtrack the cook

Sunday sunshine · 60 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 18m Cook 27m Plate 5m Reset 10m

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Filling
6 6 Large Eggs
6 85 Slices Bacon-cooked and crumbled
1 170 Cups Cheddar Cheese-shredded
60 Cup Green Onions-chopped
60 Teaspoon Black Pepper
Wrappers
12 12 Eggroll Wrappers
Sealing
2 60 Tablespoons Water
Frying
3 3.8 Quarts Vegetable Oil

Equipment

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Instructions

🎙️ Cook with voice coach

In a medium bowl, whisk the Eggs with Black Pepper.
Cook the Eggs in a non-stick skillet over medium heat, scrambling until set. Remove from heat and let cool slightly.
In a large bowl, combine the cooked Eggs, crumbled Bacon, Cheddar Cheese, and Green Onions. Mix well.
Lay out an Eggroll Wrapper on a clean surface. Place approximately cup of the Filling in the center of the wrapper.
Dip your finger in Water and moisten the edges of the wrapper. Fold the bottom corner over the Filling, then fold in the sides, and roll up tightly to form an eggroll.
Repeat with the remaining wrappers and Filling.
Heat the Vegetable Oil in a large, deep pot or fryer to 350°F (175°C).
Carefully add the eggrolls to the hot oil in batches, being careful not to overcrowd the pot.
Fry for 2-3 minutes per side, or until golden brown and crispy.
Remove the eggrolls from the oil and place them on a paper towel-lined plate to drain excess oil.
Serve immediately.