Description
These Breakfast Egg Rolls combine savory sausage, sautéed onions, melted cheeses, and fluffy scrambled eggs wrapped in crispy, golden egg roll wrappers. Perfectly fried to a crunchy finish, they make a delicious and satisfying breakfast or brunch option that’s both fun to assemble and eat.
Ingredients
Scale
Filling
- ½ Pound Pork Sausage
- ½ Cup Red Onion, diced
- ½ Cup Shredded Cheddar Cheese
- ½ Cup Smoked Gouda Cheese
- 4 Large Eggs
- 1 Tablespoon Heavy Cream
- ½ Teaspoon Salt
- ½ Teaspoon Black Pepper
- 1 ½ Tablespoons Butter
Other
- 8 Egg Roll Wrappers
- Vegetable Oil for frying
Instructions
- Cook the Sausage and Onions: In a skillet over medium heat, cook the pork sausage until browned and fully cooked, breaking it up as it cooks. Add the diced red onion and sauté for an additional 2-3 minutes until softened and fragrant.
- Add the Cheeses: Stir in the shredded cheddar and smoked gouda cheeses until melted and combined with the sausage and onions. Transfer this mixture to a small bowl and set aside.
- Prepare the Egg Mixture: In a separate bowl, whisk together the eggs, heavy cream, salt, and black pepper until smooth and blended.
- Scramble the Eggs: Using the same skillet, melt the butter over medium heat. Pour in the egg mixture and cook, stirring constantly, until the eggs are softly scrambled and fully cooked. Remove from heat.
- Combine Scrambled Eggs with Sausage Mixture: Add the scrambled eggs to the sausage and cheese mixture and stir well to combine all the ingredients evenly.
- Assemble the Egg Rolls: Place an egg roll wrapper on a clean surface with one corner facing you. Spoon a portion of the filling onto the lower third of the wrapper. Roll the bottom corner over the filling tightly, fold in the side corners, then continue rolling tightly until completely sealed. Use a small amount of water to moisten the edge and seal if needed. Repeat with remaining wrappers and filling.
- Fry the Egg Rolls: Heat vegetable oil in a deep pot or large skillet to 350°F (175°C). Carefully add a few egg rolls at a time and fry until golden brown and crispy, approximately 2-3 minutes per side. Use tongs to turn rolls carefully to ensure even cooking.
- Drain and Serve: Remove the egg rolls from the oil and drain on paper towels to remove excess grease. Serve warm with your favorite salsa or dipping sauce and enjoy!
Notes
- Ensure the oil temperature stays steady at 350°F for crispy, golden egg rolls without excess greasiness.
- If your egg roll wrappers begin to dry out during assembly, cover them with a damp towel to keep them pliable.
- You can substitute the pork sausage with turkey sausage or a vegetarian alternative to suit dietary preferences.
- For a lighter option, consider baking the egg rolls at 400°F for 15-20 minutes until crispy, flipping halfway through cooking.
- Leftover filling can be stored in the refrigerator for up to 2 days for an easy reheating option.