Breakfast (or Appetizer) Egg Rolls
These delicious egg rolls make a tasty breakfast or they can be sliced and served as appetizers. To make these gluten free, use rice paper wrappers. We loved the idea of adding some thinly sliced cabbage to the filling as well.
We based the recipe on deep frying these, but they’re very easy to make in an air fryer. You can also pan fry them or bake them, which is much healthier, but they don’t have the same taste and crunch.
5 large eggs
1 tablespoon half and half, dairy free half and half, or oat milk
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon paprika
1 cup shredded cheddar cheese or dairy free cheddar
¼ cup red bell pepper finely diced
¼ cup finely diced onion
A splash of olive oil
15 egg roll wrappers or gluten free rice paper wrapper
Water for brushing
Vegetable oil for frying about – 3 cups
Heat a generous splash of olive in a large skillet over medium heat. Add the onions and peppers and cook, stirring occasionally, until softened and starting to brown.
Whisk together eggs, half and half, salt, pepper, and paprika. Add them to the skillet with the veggies. Cook, stirring through the eggs the way you would normally scramble them. At the last minute, add the cheese and stir to combine.
In a large stock pot over medium heat, preheat 3 inches of oil to shimmery stage.
If using rice paper wrappers, soften in water for 3 minutes or so before using.
One wrapper at a time – spoon about 2 Tablespoons of the egg mixture into the center of the wrapper. Fold over each end, roll, and tuck in long end using a bit of water. Or fold it your way because we are not good at this step!
Once all wrappers have been rolled, place four into the preheated oil and fry for 3-4 minutes, until golden.
Once cooked, remove the egg rolls from the oil and place them on a paper towel-lined plate.
Repeat the frying process with the remaining egg rolls.
Slice them into small sections for apps. For breakfast, try them with salsa!