Ingredients
Method
- Heat oil in deep fryer or heavy skillet to 350°F.
- In a bowl whisk together the eggs, milk, salt and pepper.
- Scramble your eggs in a nonstick pan over medium heat until just set. You want them slightly soft since they'll cook a bit more when fried. Set aside to cool slightly.
- Cook any other ingredients you plan to add to your egg rolls. I added diced sautéd red and green bell peppers.
- Lay out an egg roll wrapper in a diamond shape with one of the corners pointing toward you.
- Spoon some scrambled eggs and add some crumbled bacon, shredded Cheddar and any other ingredients you want into the center of the egg roll wrapper and using your fingers wet all four edges. This will help the egg roll stay together after you roll it.
- Next, take the corner that’s pointing toward you and fold it up over the filling, fold the left and right ends in and roll the egg roll up tightly. Repeat for the remaining egg rolls.
- Fry egg rolls in batches for 3 minutes or until golden brown.
- Drain on paper towels and serve with buffalo ranch or your preferred dipping sauce.
Notes
If you'd prefer to air fry your egg rolls rather than deep frying them you can do so by preheating your air fryer to 350°F and air frying them for 8 minutes or until golden brown.