Egg Roll Wrappers may be my newest pantry staple.  Aside from making traditional egg rolls, these beautifully simple sheets are extremely versatile.  In case you didn’t know, egg roll wrappers (yes, the ones in the produce section of the supermarket) are basically sheets of pasta and can be used in sooooo many ways, and as cheap as they are, they make the perfect canvas for a number of breakfast dishes.

Wrap n Roll Egg Rolls from Jones Dairy Farm

While it’s now featured on Jones Dairy Farm’s website, this was my recipe, and it was the third place winner in their 2014 Rise, Sizzle & Shine recipe contest.  Not only is this super tasty, it’s also quite convenient.  Make the egg rolls ahead of time, freeze them, and cook them whenever you want.  My kids absolutely love them!

1 (12 oz) Jones Dairy Farm All Natural Pork Sausage Roll
1/4 cup bell pepper, chopped
1/4 cup green onion, chopped
6 large eggs
1/4 cup milk
1/2 cup (2 oz) cheddar or other cheese, shredded
12 egg roll skins
1-2 cups peanut or vegetable oil

In large skillet, brown sausage with pepper and onion over medium heat. Drain fat and pour sausage mixture into large bowl; set aside.

In medium bowl, lightly beat eggs and milk. Spray medium skillet with non-stick cooking spray; add egg mixture and cook, stirring frequently, 3 to 5 minutes. Remove eggs from heat and add to bowl with sausage, add cheese and mix well.

Place egg roll skin on clean surface with one corner pointing away. Spoon heaping 1/4 cup of sausage egg mixture onto one corner of egg roll skin. Fold corner over, tucking in under filling. Fold in side corners and roll to opposite corner. To seal, wet edge of skin with water and press firmly. Repeat with remaining egg roll skins.

If serving immediately, heat 1-2 cups oil in large frying pan over high heat. Deep fry egg rolls in batches until golden brown, approximately 3 to 5 minutes.

To serve later, place egg rolls on parchment-lined cookie sheet and freeze. Once fully frozen, place egg rolls in freezer safe zipper bag for long-term storage. When ready to use, thaw completely and fry as directed above.

Apple Pie Egg Rolls

If your kids are anything like mine, they love sweets, and if they can have them at breakfast, that’s even better. Now, to be honest, this may not seem like a true breakfast item.  However, apples are fruit and the egg roll wrapper is made of flour, which makes it a grain, so this isn’t much different than having pancakes or waffles with apple pie filling on them.

1 can apple pie filling
12 egg roll skins
1-2 cups peanut or vegetable oil

Place egg roll skin on clean surface with one corner pointing away. Spoon heaping 1/4 cup of Apple pie filling onto one corner of egg roll skin. Fold corner over, tucking in under filling. Fold in side corners and roll to opposite corner. To seal, wet edge of skin with water and press firmly. Repeat with remaining egg roll skins.

If serving immediately, heat 1-2 cups oil in large frying pan over high heat. Deep fry egg rolls in batches until golden brown, approximately 3 to 5 minutes.

To serve later, place egg rolls on parchment-lined cookie sheet and freeze. Once fully frozen, place egg rolls in freezer safe zipper bag for long-term storage. When ready to use, thaw completely and fry as directed above.

Sausage Gravy Egg Rolls

To be completely honest, up until a few weeks ago, I could not make a biscuit to save my life.  It’s actually quite embarrassing to be from the South and from a long line of Southern bakers and NOT be able to make a decent biscuit. So, over the course of my biscuit short comings, I learned to eat my sausage gravy on toast, with home fries, and even in an egg roll…all to eliminate the need for a biscuit.

1 lb. ground pork sausage
1/4 c. butter
2 TBSP flour
1 1/2 c. milk
salt & pepper to taste
12 egg roll skins
1-2 cups peanut or vegetable oil

In large skillet, brown sausage over medium heat. Drain fat, add butter, and allow to melt.  Add flour and cook for 2-3 minutes, making a roux.  Add milk and stir to combine.  Heat over medium heat, stirring frequently.  Mixture will thicken considerably.  Add salt and pepper to taste.  Allow gravy to thicken and reduce until it reaches the consistency of mashed potatoes or thick meat sauce.

Remove skillet and gravy from the heat and cool.  Mixture will thicken even more as it thickens.

Place egg roll skin on clean surface with one corner pointing away. Spoon heaping 1/4 cup of sausage gravy mixture onto one corner of egg roll skin. Fold corner over, tucking in under filling. Fold in side corners and roll to opposite corner. To seal, wet edge of skin with water and press firmly. Repeat with remaining egg roll skins.

If serving immediately, heat 1-2 cups oil in large frying pan over high heat. Deep fry egg rolls in batches until golden brown, approximately 3 to 5 minutes.