Ingredients
Scale
- 10 slices bacon, chopped
- 1 sweet potato, grated
- ½ cup onion, diced
- ½ cup green pepper, diced
- 1 clove garlic, minced
- ½ cup cheddar cheese, grated
- 5 eggs, whipped
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon chipotle powder
- 1 avocado, smashed
- ¼ cup sour cream
- 1 tablespoon fresh lime juice
- 8 rice paper wrappers
Instructions
- In large skillet over medium high heat, fry chopped bacon until beginning to crisp.
- Reduce heat to medium and add sweet potato shreds, onion, green pepper, and garlic. Saute until veggies are soft – about 10 minutes.
- Stir in eggs, cheese, and spices. Cook until eggs are fluffy and no longer runny.
- Soften rice paper wrappers in shallow water for 3-5 seconds then spoon approximately ¼ cup of egg filling into the wrapper. Fold in the ends then roll up like a burrito. Repeat for remaining wrappers.
- Heat ½ cup of oil in large skillet on medium high heat until oil is shimmery. Add wrapped egg rolls, fry for 2 minutes on each side, or until wrapper starts to brown and blister.
- Place on paper towels to blot grease and cool before eating.
- Serve with combined mixture of avocado, sour cream, and lime juice.