Crispy Bacon, Egg & Cheese Spring Rolls

These breakfast spring rolls are such a fun brunch item (or make-ahead breakfast). The fluffy, cheesy center and crispy exterior makes for the perfect bite. Naturally gluten-free, these are sure to be a hit at your next get together!

1. Whisk together the eggs and cream (or milk).

2. Melt the butter in a nonstick skillet over medium-low heat. Cook the eggs gently until they’re just set. Once cooked, allow the eggs to cool slightly.

3. In a large bowl, combine scrambled eggs, bacon, cheddar, green onion, and spices.

4. Working one at a time, soak each spring roll wrapper in warm water for 10 seconds. Lay on a work surface and blot dry. Spoon about ⅓ cup filling near the center. Fold the bottom over the filling, fold in the sides, then roll tightly. 

5. Air Fry: Spray with cooking spray. Air fry at 390 degrees or 8–10 minutes, flipping halfway. Bake: Brush lightly with oil. Bake at 425 degrees for 15–18 minutes, turning once.

6. While the spring rolls cook, combine maple sriracha breakfast sauce in a small bowl. Scoop into a serving bowl and serve hot spring rolls alongside for dipping. 

Crispy Bacon, Egg & Cheese Spring Rolls

Makes 8 spring rolls

All you need:

6 large eggs

¼ cup heavy cream or milk

2 tbsp butter

8 slices cooked bacon, crumbled

1 cup shredded sharp cheddar cheese

3 green onions, thinly sliced

1/2 tsp garlic powder

1/4 tsp onion powder

1/4 tsp kosher salt 

Freshly ground black pepper 

8 spring roll wrappers

Nonstick spray 

Maple Sriracha Breakfast Sauce

¼ cup mayonnaise

1 tbsp pure maple syrup

1 tbsp Sriracha

1 tsp Dijon mustard

½ tsp apple cider vinegar

All you do:

1. Whisk together the eggs and cream (or milk).
2. Melt the butter in a nonstick skillet over medium-low heat. Cook the eggs gently until they’re just set. Once cooked, allow the eggs to cool slightly.
3. In a large bowl, combine scrambled eggs, bacon, cheddar, green onion, and spices.
4. Working one at a time, soak each spring roll wrapper in warm water for 10 seconds. Lay on a work surface and blot dry. Spoon about ⅓ cup filling near the center. Fold the bottom over the filling, fold in the sides, then roll tightly. 
5. Air Fry: Spray with cooking spray. Air fry at 390 degrees or 8–10 minutes, flipping halfway. Bake: Brush lightly with oil. Bake at 425 degrees for 15–18 minutes, turning once.
6. While the spring rolls cook, combine maple sriracha breakfast sauce in a small bowl. Scoop into a serving bowl and serve hot spring rolls alongside for dipping.