EGGY SPINACH, BACON, AND CHEESY EGG ROLLS

8 cups canola oil for frying

4 Eggland’s Best large eggs

4 ounces cream cheese, softened

1 box frozen chopped spinach, thawed and squeezed dry of all excess moisture

8 slices bacon, cooked crisp and chopped

2 cups Gruyere or good quality Swiss cheese, shredded on a box grater

1 package egg roll wrappers

½ cup Thai Chili sauce for dipping

Heat the canola oil in a large Dutch oven or fryer to 375 degrees.

Beat one of the eggs in a small bowl.  Set aside.

Place the other 3 eggs in a small saucepan and cover with cold water (water should be 1-2” over the eggs).   Bring to a rolling boil and then remove from heat and cover the pan.  Let sit for 12 minutes and then cover with cold water.  Once cool, peel under cold running water.  Rough chop and set aside.

While the eggs are cooking, place the cream cheese, spinach, bacon, shredded cheese in a large bowl and cream together with the back of a large spoon until combined. 

Add the chopped hard-boiled eggs to the bowl and fold into the spinach mixture until evenly combined, taking care not to ‘over-mush’ the eggs.

Lay one egg roll wrapper on the counter with one corner pointing toward you, so you are facing a ‘diamond’, not a square.  Brush the reserved beaten egg along all of the edges of the wrapper with a pastry brush or your fingers.

Form about 3-4 tablespoons (depending on the size of your wrappers) of the filling mixture into a small “log shape”.  Place this “log”, horizontally, about 1” from the corner closest to you.  Fold the corner over the filling and roll once tightly, pushing any excess filling in on the edges.  Fold in the corner on each side (much like making a sandwich wrap) and roll toward the far corner.  When only a triangle of wrapper remains, brush a little more beaten egg over the whole corner of the dough. Finish rolling, tightly and set aside. Repeat with the rest of the wrappers and filling.

Drop the rolls in batches into the hot oil and fry, turning occasionally with tongs until golden brown and crisp, about 2-3 minutes.  Drain on a cooling rack set on a foil-lined cookie sheet.  Serve hot with Thai chili dipping sauce on the side.

Chinese take-out is sure to get our family around the table together, chatting about the events of the day!  During one dinner, my kids asked why egg rolls are called egg rolls if there is no egg inside?  So, I created these super egg-filled eggy rolls that ooze with cheese, spinach, and salty bacon.  Not only are they super yummy, but the Eggland’s Best eggs are also packed with nutrients including 6x more Vitamin D and 10x more Vitamin E. Delicious and nutritious all wrapped up!

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