Bacon Egg Rolls
Scrambled eggs, crispy bacon and cheese inside a crispy, golden brown wrapper
Ingredients
- 8 egg roll wrappers
- 8 large eggs
- 6 slices bacon
- 6 oz. goat cheese
- 1 Tbsp. chives minced
- 1 1/2 tsp. salt
- 1.4 tsp. black pepper
- vegetable oil for frying
Spicy Ketchup
- 1/2 cup ketchup
- 1 tsp. hot sauce
- 1/2 tsp. Worcestershire sauce
- 1/2 tsp. garlic powder
- 1/4 tsp. cayenne pepper
Instructions
- Dice the bacon. Heat a large frying pan over medium heat and add bacon. Cook bacon until crispy. Remove onto a paper towel.
- In a medium bowl, whisk the eggs, goat cheese, chives salt and pepper. Add the egg mixture to the pan and scramble. Remove from heat.
- Assemble the egg rolls: Place one egg roll wrapper on a flat surface in a diamond shape (so that one point is facing you). Moisten the top corner with water.
- Place 1/2 cup of filling in the bottom quarter of the diamond. Roll the wrapper up over the filling, tucking the filling in. Fold the right and left corners over the filling and finish rolling the egg roll. Seal the egg roll with the moistened corner. Set aside, seam side down.
- Repeat the process with 7 more egg rolls.
- Heat 1/2 inch of vegetable oil over medium-high heat in a deep skillet. Fry the egg rolls until they are a deep golden brown color. Remove with a slotted spoon onto a wire rack. Blot with paper towels to absorb any excess oil.
- To make the spicy ketchup, combine all ingredients in a small bowl. Serve with warm egg rolls.
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