Vegetarian Bacon Egg Roll
Elevate your breakfast game with these irresistible Vegetarian Bacon Egg Rolls—a plant-based twist on a savory classic! Packed with crispy plant-based bacon, fluffy scrambled eggs infused with sesame and soy, sautéed bell peppers, and a gooey layer of melted cheddar cheese, all wrapped in a golden, crunchy spring roll wrapper, this recipe strikes the perfect balance between indulgent flavor and wholesome ingredients. Ready in just 40 minutes, this quick yet impressive dish makes an excellent choice for breakfast, brunch, or even a snack. Serve them hot with your favorite dipping sauce for a crowd-pleasing meal that's as fun to make as it is to eat. Perfect for vegetarian lifestyles, these rolls deliver bold textures and flavors in every bite.
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Recipe Information
Ingredients
- 100 grams plant-based bacon
- 4 pieces large eggs
- 8 pieces spring roll wrappers
- 1 medium red bell pepper
- 3 stalks green onions
- 100 grams cheddar cheese, grated
- 2 tablespoons olive oil
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
Instructions
Slice the plant-based bacon into small strips. Cut the red bell pepper into thin julienne strips and finely chop the green onions.
In a skillet over medium heat, add 1 tablespoon of olive oil. Cook the plant-based bacon strips until they're crispy, about 5-7 minutes. Remove from the skillet and set aside.
In the same skillet, sauté the chopped red bell pepper for 2-3 minutes until slightly softened. Add green onions and sauté for another minute. Remove from heat and set aside.
In a bowl, whisk the eggs with soy sauce, sesame oil, salt, and black pepper. Scramble the eggs in the skillet until cooked through. Remove from heat.
Lay a spring roll wrapper on a clean surface. Place a few strips of plant-based bacon, a spoonful of scrambled egg, a sprinkle of grated cheddar cheese, and some sautéed vegetables at the bottom third of the wrapper.
Fold the bottom edge of the wrapper over the filling, then fold in the sides and continue rolling tightly to form a roll. Seal the edge with a dab of water. Repeat with remaining wrappers and filling.
In a clean skillet, heat the remaining tablespoon of olive oil over medium-high heat. Working in batches, fry the rolls, turning occasionally, until golden brown and crisp on all sides, about 4-5 minutes per batch.
Transfer to a paper towel-lined plate to drain excess oil. Serve the Vegetarian Bacon Egg Rolls hot with your favorite dipping sauce.
Nutrition Facts
Calories |
1992 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.2 g | 157% | |
| Saturated Fat | 37.2 g | 186% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 851 mg | 284% | |
| Sodium | 5318 mg | 231% | |
| Total Carbohydrate | 144.8 g | 53% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 5.3 g | ||
| Protein | 73.9 g | 148% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 974 mg | 75% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 1243 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
