Bacon Egg and Cheese Egg Rolls

Ingredients

• Egg roll wrappers: I get mine from a global foods store, but Nasoya brand is popular in traditional grocery stores. Be careful not to choose the plant-based wrappers, as they won't taste like traditional egg rolls.
• Bacon: cooked until desired crispiness. Air fried bacon is the best! You can swap the bacon for diced up air fried sausage, too.
• Scrambled eggs
• Shredded cheese: I use cheddar cheese, but mozzarella, monetery, pepper jack, etc. are all great.
• Canola oil: you'll need a neutral oil that's good for frying, such as canola oil, peanut oil or vegetable oil.

Instructions

1. In an air fryer or frying pan, cook bacon to desired doneness. Scramble 6 eggs in a frying pan until cooked. I use my air fryer to cook bacon, while scrambling my eggs in a pan so I can cook them at the same time.
2. While the bacon and eggs cook, pour canola oil into a medium sized pot so that it's 2-3 inches deep. Heat over high heat. Prepare an egg wash for the wrappers by mixing the last egg with 1 tablespoon of water.
3. Break bacon into small pieces. Transfer bacon and scrambled eggs to a mixing bowl. Add shredded cheddar cheese to the bowl and sprinkle with salt and pepper to taste. Stir until well combined.
4. Working one by one, lay an egg roll wrapper in a diamond shape on a flat work surface. Orient it like a diamond, with one corner facing towards you. Spoon about 3 tablespoons of bacon, egg and cheese filling onto the center of the wrapper, horizontally.
5. Take the bottom corner (closest to you) and fold it over the filling. Fold the left and right corners towards the center, over the filling. This will create an envelope shape.
6. Brush the top corner of the wrapper with the egg wash, leading down to where the filling is. Tightly roll the wrapper away from you starting from the bottom, until you reach the top corner. Press gently to seal the seam, adding egg wash if necessary so that it sticks. Set aside and continue this process until all your egg rolls are rolled.
7. Using tongs, carefully place the egg rolls into the pot of hot oil once it's reached at least 350℉ and fry until they are golden brown and crispy, about 4-5 minutes. Remove from the oil and transfer to a paper towel to drain.

Serve warm, with dipping sauce such as buffalo sauce, hot sauce or cheese sauce if desired.

How To Store and Reheat Egg Rolls

The best way to store egg rolls is wrapped in foil in the fridge for 2-3 days or in a freezer-safe storage bag in the freezer for 2-3 months. For crispy egg rolls when reheating, use a toaster oven or air fryer. To reheat from frozen, add about 5 minutes to the time. You can also use the microwave, but egg rolls will not crisp back up when reheated this way.

Why Are My Egg Rolls Not Crispy?

If your egg rolls turn out soggy, the oil may not have been hot enough before you added them to the pot. Wait until the oil heats to at least 350 degrees Fahrenheit. Or, it's possible you used spring roll wrappers or vegan egg roll wrappers, which will result in a little less crisp of an outcome.

Why Did My Egg Rolls Fall Apart?

If you didn't roll the wrappers tightly enough they make fall apart. Make sure to tuck in the sides as you roll, and be gentle as you roll them up.