Inspired by the brunch menu at Olmsted Restaurant in New York City, which is named a finalist in the James Beard Best New Restaurant category, these crisp gluten free bacon, egg, and cheese egg rolls are simply amazing. They are perfect for brunch because they not only contain favorite breakfast ingredients, but they are crunchy and flavorful. Of course, you can serve them for any meal from breakfast to dinner.
Check out the texture of these amazing egg rolls at Gluten Free Egg Roll Video.
Gluten Free Bacon Egg & Cheese Eggrolls
Crispy gluten free eggrolls stuffed with moist egg, cheese, and chives and fried bacon filling. They make the perfect brunch dish. Make the same day or in advance.
- 1/2 recipe Gluten Free Eggrolls (Wrapping and Batter Only)
- 1/2 pound gluten-free bacon* (Applegate Sunday Bacon)
- 8 large eggs (between 1-1/2 - 1-3/4 cups)
- 2 tablespoons minced chives (or scallions/green onion)
- 1 teaspoon bacon grease (or heavy cream or coconut oil)
- 1/16 teaspoon salt (pinch)
- 3/4 - 1 cup shredded cheddar cheese (or Follow Your Heart or Daiya for dairy-free)
- Dipping sauce of choice (sour cream, sweet chile sauce, cheese sauce) (optional)
Fry the bacon until crisp on both sides. Transfer to a plate lined with several paper towels to drain.
Set out a pie plate or baking sheet filled with about 1/2-inch water and place a moistened tea towel to the right of it. To the right of the towel, place an empty baking sheet. To the left of the water dish/pan, place a stack of round gluten free rice papers.
In a bowl, whisk together the eggs, chives, bacon grease, and salt. Add in the cheese and whisk briskly to break down the cheese as much as possible. Preheat a skillet and add oil; swirl the oil around the skillet to evenly distribute. Add the egg mixture and scramble, but leave it a little moist.
Fill and roll up the eggrolls with a piece of cooked bacon and some of the scrambled egg mixture as instructed at the above link for Gluten Free Pork Egg Roll recipe and refrigerate for about 1 hour or longer to allow the rice wrappers to become dryer and stiff.
Preheat at least 3 inches of oil in a deep-fryer without the frying basket or deep saucepan to 375⁰F.
Make the batter as instructed at the above link for the Gluten Free Pork Egg Rolls recipe. Using metal tongs, dip an eggroll into the batter and tap off any excess batter; gently place in the hot oil. (Only use those tongs for placing the battered eggrolls into the oil.) Fry for 5 - 8 minutes or until crisp and golden brown. Do not overcrowd the oil or it will lower the temperature and not brown well and become extremely greasy.
Using a clean set of tongs, remove the fried eggrolls and transfer the paper-towel-lined plate.
If you fry 3 to 4 at a time, the first batch should cool enough to eat by the time you're finished. Do not place them in the oven to keep warm. They are far too hot to eat for quite some time.
Store covered in the refrigerator or freezer. Defrost frozen eggrolls at room temperature on in the refrigerator. Then, to reheat, refry until crisp and warmed through, about 1 - 2 minutes. You can also reheat them in a 400⁰F oven on a baking rack over a foil-lined baking sheet.
Allergens vary depending on what brand of bacon and dipping sauce, if any, you use.