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Saturday mornings are my jam. It seems that I’m more motivated, the creative juices are at their peak, and best of all I usually have the entire morning free to cook! These breakfast egg rolls were another by-product of the ingredients I happened to have in my fridge and boy were they a hit.
I had the rice paper wrappers on hand from last time I made the Vietnamese Spring Rolls and had the idea to make a classic egg scramble medley but roll everything up egg roll style! Why not, right?! I wasn’t sure if everything would hold together or if I was just totally off my rocker, but it worked!
Classically, we’re used to the standard hash brown potatoes in our breakfast foods so I wanted to experiment by adding grated sweet potatoes instead. Combined with the salty bacon and spicy chipotle red pepper, it creates a perfect sweet/spicy/salty medley that goes down real nice.
As you start to stuff and roll your breakfast egg rolls, be sure to not overpack them. I’d estimate putting about 1/4 cup of egg mixture onto your rice wrapper, but do as you feel is right. The more stuffing you get, the more likely the wrap won’t be as tight and everything could come loose during the frying process.
…ain’t nobody got time for dat.
Saturday is approaching folks and I highly recommend stocking these ingredients for a super fun weekend brunch recipe!
As always, if you make any of my recipes, be sure to comment, hashtag #kitschencat on instagram, or tag Kitschen Cat on Facebook!
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