It's good to have another - unique - way of getting that protein into my family!
These eggrolls are - well - filled with eggs! And they're not just for breakfast either - whip up a savory sauce (I've included one) and they make a great appetizer or side dish for dinner too.
Here's what you need:
(makes 14 rolls)
- 8 eggs
- 1/2 cup heavy cream
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp seasoned salt
- 4 Tbsp butter
- 3 large white button (or other) mushrooms
- 1 small red bell pepper
- 1 green onion
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterrey Jack cheese
- 14 egg roll wrappers
Here's what you do:
Whisk together the eggs, cream, salt, pepper, and seasoned salt. Set aside.
Dice the mushrooms, red pepper, and green onion.
Heat the butter over medium-high heat in a skillet, and when it's hot add in the mushrooms and peppers.
Cook, stirring often, until the vegetables are soft. Turn down the heat and let the pan cool down to low-heat before you add in the eggs.
When the pan is at low-heat, pour in the eggs.
Stir around, scraping the sides and bottom constantly, with a spatula cooking the eggs until they are almost set.
Add in the green onion and cheeses.
Continue to cook until the eggs are set and the cheese is melted.
To assemble the rolls, simply lay out an egg roll wrapper, and put a bit of the egg mixture in the middle, in a "log" shape.
Now fold up the bottom.
Fold down the top.
Fold over side one.
And fold over side two. I used a bit of water spread at the seam to seal.
Heat up canola oil in a skillet - about 1/2 inch or less - over medium-high heat, and when up to temperature, fry the egg rolls until browned on the underside, flip and fry until browned on the second side.
And don't they look yummy!
These would be great for breakfast with some fresh fruit, but I was going for the "savory dinnertime food" angle, so I whipped up the most simple sauce I could think of...
Half a cup of salsa (mild or hot - your call) mixed with half a cup of sour cream - easy and tasty - perfect!
Enjoy these sometime soon!
click here for a printable version