My grandchildren and I decided to explore the refrigerator and pantry to see what we could create for breakfast or brunch that would be different and fun, this recipe is what we came up with…. and it gives a whole new meaning to the words…. Egg Rolls ! We enjoyed making them as well as eating them! We made these up when we were trying to use up some egg roll wrappers… We like to make lots of egg rolls of different types instead of buying things from the freezer section of the grocery store! This is a very inexpensive “Egg Roll” to make…. great for breakfasts on the run or when we are just wanting a snack. We love to Play With Our Food!
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837 per serving
- 16 egg roll wrappers
- 2 tablespoons butter (or margarine), Melt and coat skillet for scrambling eggs
- 6 large eggs at room temperature, beatem with water
- 1/4 cup water, to beat with eggs
- 1/2 teaspoons salt and pepper, beaten in with eggs and water
- 2 tablespoons butter or margarine, to saute veggies
- 1 green bell pepper, chopped or minced
- 1 red bell pepper, chopped or minced
- 1 cup green onions, chopped
- 1 pounds sharp cheddar cheese, shredded
- 1 pounds cooking oil, Heated to about 375 degrees F.
Beat together: eggs, water and spices. Cook in a skillet with the butter over medium low heat. (eggs should be fluffy, moist and not over cooked). Set aside until needed.
Saute' the veggies in butter until just cooked. Do not brown. Set aside to cool until needed.
Heat the cooking oil to about 375 degrees F.
Place an egg roll wrapper on a large plate with one corner pointing at you. Set a small bowl of water next to the plate (for dipping tips of your fingers in).
Put a little of the egg, veggies and cheese into the center of the egg roll wrapper. (2-3 Tablespoons)
Take the end pointing at you and fold over fillings (gently pushing fillings against your end of wrapper as you roll it to center. (About halfway up). dampen two fingertips and dab a tiny amount of water around the remaining 3 sides of wrapper. Take the left point and fold it towards the center, take the right point and fold it toards the center. Continue rolling your end towards the opposite end. (The little dab of water acts as a glue to hold egg rolls together.... do not over use the water!)
Repeat steps 4. , 5. , and 6. until all egg rolls are made.
Gently place one, two or three egg rolls at a time into the hot oil (do not crowd them!). Cook on each side until golden brown (about 2 minutes). Drain on paper towel lined plate.
If you want you can freeze on metal cookie sheet before or after cooking. When frozen, put in zipper bags and store in freezer until needed. Sometimes we add additional ingredients: cooked pork sausage crumbled, chopped ham, chopped spam or cooked and crumbled bacon. The possibilities are endless!!! You can serve as is, or with salsa or other dipping sauces. Enjoy!