Breakfast Egg Rolls

Breakfast Egg Rolls 10-12 eggroll wrappers 2 cups scrambled eggs, cooled 1/2 cup bacon, sausage crumbles or chopped ham 1/2 cup cheddar cheese, shredded oil, for frying Place an egg roll wrapper on your work surface at an angle so that it looks like a diamond. Place 2 Tbsp of scrambled egg in the center then sprinkle with 1 Tbsp of cooked and crumbled meat and an equal amount of shredded cheese. Brush the perimeter of the eggroll wrapper with a bit of water then fold the bottom corner of the wrapper up and over the filling. Fold the left and right corners into the center, allowing the water to act as a glue to seal the wrapper together. Roll the filling tightly in the wrapper roll until completely sealed. Repeat with remaining ingredients until no ingredients remain. Fry rolls one or two at a time in 325 degree oil for about 45 seconds to 1 minute until light golden brown. Be sure to keep the rolls moving in the oil to ensure even browning. Remove from the oil then set onto a paper towel-lined plate to drain. Let rolls to cool for 3–4 minutes prior to serving.