Baked Breakfast Egg Rolls

Name: Baked Breakfast Egg Rolls
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Asian
Ingredients: 3 large eggs; 2 Tbsp water or milk; 1 Tbsp vegetable oil; 2 scallions, white and green parts, thinly sliced on the diagonal; 1/4 c grated carrot; 1/4 c finely chopped mushroom (optional); 1/2 tsp minced fresh ginger; 1/2 tsp minced garlic; 1/4 tsp red chili flakes; 1 c cooked, finely chopped chicken or pork; 1/4 c hoisin sauce (Oriental section of grocery); 1 c cooked brown or white rice; 8 - 10 egg roll wrappers (produce section of grocery); 1 large egg; 1 Tbsp water

By Sylvia Waldsmith
@sylviaskitchen

In my younger years (OK....maybe it was last year), I would make Breakfast Burritos from my leftover Chinese food. I would stuff the Burrito with leftover fried rice, sesame chicken or moo shu pork, roll them up and heat them in the microwave for a quick and easy breakfast.

I decided to take this a step further and actually make a "Chinese" style breakfast egg roll.

Blue Ribbon Recipe

We love this unique recipe! If you love Asian cuisine, then this is a great breakfast recipe. It has a great balance of Asian flavors. The egg roll wrappers add a nice crunch. We dipped ours in shrimp sauce and it was delish! The Test Kitchen

Rating:

★★★★★ 2 votes5

Comments:

9 Comments

Prep:

20 Min

Cook:

25 Min

Method:

Bake

Ingredients

Add to Grocery List

3 large

eggs
2 Tbsp

water or milk
1 Tbsp

vegetable oil
2

scallions, white and green parts, thinly sliced on the diagonal
1/4 c

grated carrot
1/4 c

finely chopped mushroom (optional)
1/2 tsp

minced fresh ginger
1/2 tsp

minced garlic
1/4 tsp

red chili flakes
1 c

cooked, finely chopped chicken or pork
1/4 c

hoisin sauce (Oriental section of grocery)
1 c

cooked brown or white rice
8 - 10

egg roll wrappers (produce section of grocery)
1 large

egg
1 Tbsp

water

How to Make Baked Breakfast Egg Rolls

Step-by-Step

Preheat oven to 400 degrees F. Spray a baking sheet with non-stick cooking spray.

In a small sauté pan, sprayed with non-stick cooking spray, scramble 3 eggs with 2 tablespoons of water or milk, set aside.
Over medium heat, in a medium sauté pan, heat oil, add scallions, carrots, mushrooms, ginger, garlic and chili pepper flakes. Saute until carrots have softened, but not brown, approximately 5 minutes.
Add chicken or pork and heat for 2 – 3 minutes. Add hoisin sauce, stir well and heat for 1 – 2 minutes longer. Remove from heat and cool slightly.
Place an egg roll wrapper on a cooking board with a corner pointing towards you. With a finger, wet the outer edges of wrapper. About a third of the way up wrapper, spread a small portion of the scrambled egg, the meat mixture and the rice. Pull corner closet to you, up and over the mixture, fold in the sides and continue to roll, ending with the final point facing downward on the baking sheet.
Finish preparing all the rolls, place on baking sheet and brush each with egg wash. Bake for 20 to 25 minutes until golden brown.

Serve with Hot Mustard Sauce or a Sweet Chili Sauce.