Crunchy Bacon and Egg Rolls are a delicious and fast breakfast, appetizer, or snack. Breakfast egg rolls are baked, not fried and are so simple to make.
Assemble your egg rolls (see the detailed instructions in the post). Brush olive oil over the top of the egg rolls.
Brush olive oil on the basket of your air fryer (this is the one I have and love). Place the egg rolls in the basket, seam side down, without letting them touch each other.
Bake for 7 minutes. Flip and bake for an additional 2 minutes.
Place a baking rack on a foil-lined baking sheet. Liberally spray the rack with olive oil.
Put the egg rolls seam side down on the baking rack and brush olive oil over the top.
Bake at 325 F for 12 minutes, and flip. Bake for an addition 8-12 minutes or until the egg rolls are nice and crispy without being burned.
Heat a cast-iron skillet over medium heat for about 5 minutes. Then add enough avocado oil to cover the bottom of the skillet. Place the egg roll “seam side” down in the oil.
Cook it until that side is crispy and brown, and then flip.
When finished cooking, place them on a plate lined with newspaper or paper towels to absorb the extra oil.
If you don’t want to cook these breakfast egg rolls right away, place uncooked egg rolls on a baking sheet lined with parchment paper, and freeze. Then transfer to a freezer-proof bag or container. Do not thaw before cooking. You will need to add a few minutes to the cook time.
Get creative with your fillings, but saute any watery vegetables like zucchini before adding to the mixture.