Friday, September 13, 2013

Bacon Egg and Cheese Spring Rolls


Bacon, egg, and cheese baked in a crispy spring roll and then dipped in maple syrup.  A great breakfast for gameday.


Bacon Egg and Cheese Spring Rolls:  Bacon, egg, and cheese baked in a crispy spring roll and then dipped in maple syrup.  A great breakfast for gameday.

Yay football season.  Here in Hawaii we have to rise early to watch our favorite teams (GO PIRATES).  The games start at 6:00am.  So instead of just the usual gameday snacks I always like to make an easy and delicious gameday breakfast.  This is my latest creation.  Everything is prepared the night or day before and all you have to do Saturday morning is bake them (or you could fry them but playing with hot oil early in the morning is not my thing).  These would also make great tailgating food too as they keep crisp for quite a while, when baked.


1/2 lb bacon, cooked crispy
4 eggs, cooked however you prefer, but I don't think runny eggs would work very well.
7 american cheese slices
7 spring roll wrappers

I'm only cooking for two so I used 1/2 of a pack of bacon (I always cut my bacon packages in half crosswise).  This gave me 14 half slices of bacon.

Peel off 1 spring roll wrapper and lay it flat on your surface with one point facing you.  Keep the other wrappers covered with a damp towel.

Place 1 slice of cheese on top of the wrapper about 1/2 inch from the edge.  Then, stack 1 strip of bacon, egg (the eggs I made kind of like an omelet with some salt, pepper, green onions, and hot sauce mixed in, then, cut it into pieces to fit the rolls), and a second piece of bacon.  Then roll as shown in the diagram above (it's from the pack of wrappers and describes the process much better than I can).  Repeat until you run out of bacon (this makes 7 rolls).

Put the spring rolls, with seam side down, in a seal-able container or wrap with plastic wrap and refrigerate until ready to cook.

On gameday preheat the oven to 400F.  Place the spring rolls on a baking sheet, seam side down, and bake for 15 minutes.  Turn the rolls over and bake for 5-10 minutes longer until golden and crispy.

Makes 7 spring rolls.

Remove from oven, let cool for a bit, and serve with maple syrup for dipping (my husband just came up with a great idea, try maple syrup mixed with soy sauce).

Baking the spring rolls keeps them crispy for a long time, they don't get soggy.  We had 2 leftover which we refrigerated and my husband ate for breakfast a couple of days later and he claims they were still crispy.


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