Bacon Egg and Cheese Egg Rolls

If I had to choose something for my last meal on earth, I think I’d probably pick a bacon, egg, and cheese. There’s something so comforting to me about the combination of salty bacon, gooey cheese, and silky eggs. A bacon, egg, and cheese is one of my all time favorite sandwiches. I love it in all forms (on a bagel, english muffin, wheat toast, or biscuit), but thought it might be pretty delicious as an egg roll filling!

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Egg rolls are another of my favorite foods. I had my first egg roll around age 11 when my family moved back to Virginia. My dad would take me and my sister to Egg Roll King, a Chinese takeout near our home, when it was up to him to feed us. My mom wasn’t really into Chinese food, so this was a special treat we enjoyed with dad. I loved the salty beef and broccoli on top of soft white rice, but my absolute favorite were the crispy, deep fried egg rolls that were the perfect amount of greasy.

This breakfast treat is a hybrid of two of my favorite foods. I soft scrambled some eggs and cheddar cheese, then added the mixture to an egg roll wrapper and fried them in my air fryer. The air fryer makes the egg rolls a little healthier since you’re not deep frying them in oil, but I also really love using the air fryer because it’s so freaking easy to use.

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I air fried the egg rolls for 8-10 min on 350. I suggest watching them to be sure that they don’t burn, and flipping about halfway through the cook time.

I found my egg roll wrappers in the refrigerated section at Whole Foods! I’ve seen them near vegetables and tofu before in other supermarkets. I think you could create a sort of dumpling with the same mixture if you can only find wonton wrappers. Experiment and see what works for you!

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RECIPE:

3 Egg Rolls (serves 1)

3 eggs
1/4 cup medium shredded cheddar cheese
3 slices center cut bacon
Salt and pepper to taste
3 egg roll wrappers
Small bowl of water (for sealing the edges of the egg rolls)
Olive oil spray

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Softly scramble 3 eggs with salt and pepper to taste and melt in the cheddar cheese. Be careful not to overcook your eggs. Saute bacon and crumble into pieces. Add to eggs and stir to combine. Lay egg roll wrapper flat on a clean surface and add two tablespoons of bacon, egg, and cheese mixture. Roll egg roll and dip your fingertip into water and spread a thin layer of water onto the edge of the egg roll before you seal it so it stays shut. Spray the egg rolls with olive oil spray and air fry for 8-10min at 350 turning once halfway. Keep an eye on them, they’ll be done when the outsides are golden brown!