Breakfast Eggrolls with Pepper Gravy
I don't know why, but this idea occurred to me one day, I always make breakfast burritos so why not a breakfast eggroll? The prep work takes some time, and the explanation very involved, but I definitely think it's worth it and it's not as difficult as it might seem! If you've rolled eggrolls before these will be a piece of cake. If not, then just remember to roll tightly and seal nicely. 😉
Breakfast Eggrolls with Pepper Gravy
I don't know why, but this idea occurred to me one day, I always make breakfast burritos so why not a breakfast eggroll? The prep work takes some time, and the explanation very involved, but I definitely think it's worth it and it's not as difficult as it might seem! If you've rolled eggrolls before these will be a piece of cake. If not, then just remember to roll tightly and seal nicely. 😉
Cooking Instructions
- 1
Do a little pre-prep. Chop your veggies. Set aside. Beat 4 eggs together with 1/4 cup milk and salt and pepper to taste in a medium bowl. Set aside.
- 2
Heat a nonstick skillet over medium-high heat. Add 1 tbs oil and 1 tbs butter. When butter melts add hashbrowns. Cook until browned and crispy. While cooking use edge of spatula to break shreds into smaller pieces. When done transfer to a large bowl. Set aside.
- 3
Reduce heat to medium. Add sausage. Begin cooking and breaking up to a fine crumble. Just as sausage begins to brown add bell pepper and onion. Continue cooking until sausage is fully cooked and veggies are tender. Drain on paper towel lined plate then transfer to bowl with hashbrowns.
- 4
Add beaten egg to skillet. Cook until just set, stirring constantly to scramble. Break up into small pieces with edge of spatula, then transfer to bowl with rest of mix. Stir gently to combine. Let cool 10-15 minutes then stir in shredded cheese.
- 5
Assemble eggrolls (this process takes some explaining): beat last egg in a small bowl. Lay one eggroll wrapper out on a flat surface with one corner facing you. Add about 2-3 tbs filling to bottom third of wrapper (I just eyeballed the filling). Brush 2 top edges with eggwash (about 1/4 inch wide).
- 6
Roll up tightly by first folding bottom corner up over filling, then fold over left and right corners toward center. Continue rolling toward last edge. Gently press to seal. Transfer to a platter, sealed edge down. Repeat steps 5 & 6 with remaining wrappers and filling.
- 7
While assembling eggrolls have your deep fryer or a large heavy-bottomed pot of oil heating to 350°F (do not fill either more than half way with oil).
- 8
Fry eggrolls in batches until crisp and golden, about 4-5 minutes. When done transfer to paper towel lined plate. Let rest while you make the pepper gravy.
- 9
In a small sauce pan melt butter over medium-high heat. Wisk in flour, cook about 1 minute. Wisk in flour and cook, wisking constantly, until thickened. Add pepper and onion powder. Salt to taste. Serve as dipping sauce with your eggrolls. Enjoy!
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