Breakfast Egg Rolls

Breakfast Egg Rolls are crispy Hawaiian style egg rolls filled with bacon and egg fried rice, perfect for breakfast but great any time.
Breakfast Egg Rolls

Breakfast Egg Rolls

Wine Pairing: Leonard Kreusch Maywine

By Sue Lau | Palatable Pastime

The weekend is here! Happy Saturday.

But it is also with a little sadness that #BrunchWeek comes to a close until next year. For my last recipe offering, I have prepared some Breakfast Egg Rolls which I have paired with a Maywine from Leonard Kreusch for #WinePW so there is happiness in that because my pairing went very well together.

I’m  not usually that fond of sweeter wines being a dry cab girl myself, but this German wine went with my eggrolls perfectly. This tafelwein (simple table wine)  wine has a variety of white grapes in it, and is also flavored with the woodruff herb in honor of it’s blooming during the month of May. And this wine is suitable for MayFest and MayDay celebrations. It is also perfect for early summer weddings as well as the obvious Mother’s Day brunch.

I like the flavor- sweet but not overly  so, and it has a good amount of fruitiness, along with  slightly herbal, almond and vanilla notes. I found it to be slightly floral to the nose as well,  which I liked. As for food, I really liked that it went with the flavors of ginger and pineapple in my sauce. I also think it would go swimmingly with something like strawberries or Swiss cheese, especially in a quiche. Sausages for brunch would also go well with this light and fruity wine.

Breakfast Egg Rolls

But now on to my egg rolls (and #BrunchWeek!) So don’t forget to sign up for the giveaway if you have not done so. This is your last chance.

I  like the idea for this as a Brunch item because of the heavy amount of egg and bacon I put into it. And rice itself is not unknown to breakfast, especially in Buddha Bowls. But it carefully straddles the line between breakfast and lunch, being a little of both. And even though it is meant for Brunch, these are fine egg rolls for dinner as well.

You can also make these ahead if you are short on time, even freeze them. To reheat,  place it frozen on a pizza pan and bake around 400°F. for about 20 minutes (more or less), turning them once for best crispiness.

Join me tomorrow as I post with Sunday Supper for Mother’s Day with my recipe for Ris de Veau Meunière, a French recipe which  is actually Breaded Veal Sweetbreads in a Lemon Caper Sauce. If you have never cooked sweetbreads before, you won’t want to miss reading that one. It’s fabulous.

And thank you for joining in with me for #BrunchWeek as well as  #WinePW and have a lovely Mother’s Day week. Spring is definitely here now!

Breakfast Egg Rolls

Breakfast Egg Rolls

  • Servings: 20
  • Difficulty: moderate
  • Print

Breakfast Egg Rolls

Prep time does not include rice cooking or chilling time


  • 20 count package egg roll wrappers 
  • 5  slices bacon,  cooked crisp and crumbled
  • 5 large eggs
  • 2 tablespoons bacon fat or butter
  • 1/4 cup chopped scallions
  • 1/4 cup frozen peas and carrots,  thawed
  • 1-3/4 cups cold cooked rice
  • 2 tablespoons thick Island Teriyaki Marinade/Sauce (Soy-Vay and Kona Coast are two very similar and suitable brands)
  • cooking oil
  • Extra Island Teriyaki Sauce (for a dip)


  1. Prepare your rice and allow it to cool if you have not already done so (warm  rice becomes gummy and sticky as fried rice).
  2. Cook  bacon and crumble, reserving two  tablespoons bacon fat.
  3. Decant off two tablespoons of the egg white into a small bowl to use for egg roll wrappers, then whisk eggs until lightly beaten, then cook as scrambled eggs  in one of the tablespoons of bacon fat.
  4. Separately,  cook the scallions,  peas and carrots in the remaining tablespoon bacon fat, until  the veggies are cooked, then  stir in the rice and cook until lightly browned.
  5. Stir in the eggs and the 2 tablespoons of Island teriyaki sauce.
  6. Allow fried rice to cool.
  7. To make the egg roll,  brush around the outside edges with egg white and pile 2 tablespoons of fried rice filling in the center (in a line, not a ball), then fold outside edges over, tap down then fold the top over and roll  up like a burrito.
  8. Fry egg rolls in moderately hot shallow oil until golden and crispy; don’t crowd the pan and keep the oil heated on the lower side so they don’t over brown (they cook  pretty fast).
  9. Serve egg rolls with additional Island Teriyaki sauce as a dip.

From the kitchen of

leonard kreusch maywine

Wine Pairing Weekend: Brunch Favorites Paired with Wine

No brunch blog post? No worries! Join our live Twitter Chat on Saturday, May 13 PST by searching for the #winePW hashtag on Twitter at 11 a.m. ET / 8 a.m. PST. This week is actually “Brunch Week” so you’ll find lots of brunch ideas on social media!

Next month is “Wine Pairings for Grilled Meat” on June 10 hosted by Camilla at Culinary Adventures with Camilla. (#winePW 37). You can get a list of all the past and upcoming #winePW events by visiting the Wine Pairing Weekend page.

Disclaimer: The wine pairing accompanying this recipe is intended for those aged 21 and up. Please drink responsibly. Wine manufacturer has no affiliation with this post and has not sponsored or endorsed it. All opinions are my own.
Breakfast Egg Rolls

It’s #BrunchWeek! Are you ready for some fun?

#BrunchWeek continues today with lots of great recipes and prizes.

Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:

Fresh Citrus Smoothie from Gluten Free Crumbley

Mango Sorbet Bellini from The Redhead Baker

BrunchWeek Breads, Grains and Pastries:

Chive and Cheese Popovers from Jane’s Adventures in Dinner

BrunchWeek Main Dishes:

Asparagus & Bacon Grilled Cheese from Sweet Beginnings

Breakfast Sausage Balls with Maple Apple Butter from The Barbee Housewife

Breakfast Egg Rolls from Palatable Pastime

Cheddar Croque Madame Waffles from Cooking with Carlee

Tater Tot Crusted Casserole with Eggs, Cheese, and Asparagus from Hezzi-D’s Books and Cooks

BrunchWeek Fruits, Vegetables and Sides:

Bacon Stuffed Cherry Tomatoes from Cookaholic Wife

Spring Asparagus Salad with Lemon Vinaigrette from The Crumby Cupcake

BrunchWeek Desserts:

Lemon Blintzes with Summer Berry Compote from Cooking in Stilettos

Zabaglione alle Mandorle from Culinary Adventures with Camilla

Enter the Contest~Giveaway!

(click link)

You can view the awesome prizes HERE (within the recipe post)

Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Michigan Asparagus, and Rainier Fruit for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.

The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, or any other social channel mentioned in the #Brunchweek posts or entry.

Join my recipe group on Facebook for more recipes from blogger friends around the world!

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