Happy Monday everyone! Okay, well realistically it’s more like we survived the weekend and made it through Monday, everyone! I don’t know about y’all, but my weekend was a blast- I got to celebrate my birthday (getting closer to 30 each passing day…) and went up to DC to celebrate my best friend’s engagement to a wonderful dude. Needless to say, the vodka may still be coursing through my veins and I am TIRED.
There are two things that got me through this weekend: bacon and Chinese food. Sometimes, there are few things that will bring you back to life more than a little bit of greasy goodness. I’m not gonna lie to you – I have definitely been that person who eats cold, leftover Chinese food for breakfast. That sounds less appetizing now that I’m out of college, but you know what does sound good? Bacon and egg-rolls! Think of it as Chinese takeout with a brunch twist.
Now if you’re thinking I’m crazy for trying to convince you to eat takeout for breakfast, I understand, but just try to stick with me. I really wanted to give you guys some bacon on this blog – it only seems fair with it in the name – and I didn’t want to give you guys some plain ol’ brunch recipe. To add a little bit of extra spice on the side, I whipped up a ketchup sriracha dipping sauce. I promise it’s not as weird as it sounds and goes really well with the everything in these little rolls.
I’m not gonna lie to you, this isn’t any beginner shiz. Folding eggroll wrappers is hard, most of mine turned out sloppy and sideways. But no worries – they all taste equally delicious! Of course, meticulously folding eggrolls can also be time consuming. There are two ways I know how to speed up this dish: either make the bacon ahead of time or pour yourself a tall mimosa, turn on your favorite tunes, and get to rocking and egg-rolling. The time will fly by and once you’re done all your guests (or just you, no judgement here) will be stuffed AND impressed!
Bacon and Egg-rolls
Serves: 7 (two rolls each)
Prep time: 35 minutes Cook Time: 15 minutes
- 2 tbsp ketchup
- 1 tsp sriracha
- 1 tsp water
- 1 tsp rice wine vinegar
- 1 package egg roll or wonton wrappers
- 1 dozen eggs
- 4 green onions
- 1 tsp ground mustard
- 1 tsp salt
- 1 tsp pepper
- 2 avocados, thinly sliced
- 8 slices bacon
- Shredded cheese (optional)
- Small bowl of water
- In a small bowl, whip together all of the ingredients for the dipping sauce and set aside.
- Heat oven to 400 degrees
- In a nonstick skillet over medium-high heat, cook bacon until completely done
- Drain cooked bacon on a plate with a paper towel and crumble when cool
- In a large bowl, scramble eggs with ground mustard, green onions, salt and pepper (add cheese if using)
- Cook eggs in large nonstick skillet until cooked completely
- To assemble egg rolls:
- Lay egg roll wrapper on a clean, flat surface like a diamond
- Smash one thin slice of avocado just a little below the left and right points of the diamond
- Spread about 2 tbsp of cooked eggs and a sprinkling of bacon over the avocado
- Fold the bottom corner over the mixture and tighten up filling a bit as you fold in
- Dip your finger in the small bowl of water and lightly brush water on right and left corners
- Fold wet corners in toward the middle, the roll should look like an envelope
- Lightly wet the top corner of the roll and roll from the bottom to the top until fully sealed
- Lay finished rolls seam side down on a lightly greased baking sheet
- When all rolls are done, spray them with cooking spray and bake for 10-15 minutes until golden brown
- Remove rolls from oven, cut on a diagonal, and serve with sauce (and mimosas)