These egg rolls are simply too easy to make. They remind me of the breakfast pastries you can get at the store, but what is better than fresh made by you!
For these, you will need:
- Eggs (6)
- Salt/Pepper to taste
- Egg roll wrappers
- Shredded cheese
Scramble your eggs, seasoning with salt and pepper to taste. I usually mix 1 tbsp of sour cream to my egg mixture and mix well before pouring it into the skillet. This is optional.
Once the eggs are done, now comes the assembly.
The egg roll wrappers can be a bit dry. To make sure they stick when rolling, sprinkle with water and smooth the water out over the wrapper.
Place the wrapper in front of you like above, in a diamond. Lay your scrambled eggs in the middle and sprinkle with a nice amount of shredded cheese.
Begin rolling by taking the bottom and ‘tucking’ under the eggs.
Bring in the sides and then continue rolling.
There you are! Once you have all yours wrapped, deep fry in about an inch of vegetable oil until golden brown.
For less grease, place them on a non-stick baking sheet and bake at 325 degrees until brown.
For the gravy, you can make your own from scratch, but I always look for easier, quicker alternatives since I am a busy mom of four.
In a skillet, I browned about a cup of sausage. Drain any fat. I used a packet of Country gravy Mix that you can find at your local grocery store next to the taco, chili, seasonings. Mix the gravy according to the packet directions and pour over your cooked sausage. Mix well until you have a nice thick consistency.
Serve your cheese and egg ‘rolls’ with the gravy as a dipping sauce.
The possibilities are endless with these egg rolls. You can feel them with the egg and cheese but also add diced ham, sausage or crumbled bacon. How about a south-western one, with diced tomato, green pepper, onions, eggs, cheese? My children and family love these. They would be perfect to add to the table if you are hosting a brunch.
They can be made and frozen the night before and cooked the following morning.
Makes three egg rolls.