Hangover food means indulgent, salty, fatty, fried and for me at least…breakfast. Here I have combined the best of all the hangover must-haves into one conveniently fried package: breakfast egg rolls.
Here in southern Ontario we have been hit with a freak “potentially historic” ice storm in mid-April (oh…Canada, you joker!). Roads are treacherous, there is widespread risk of power outages, and it is just plain old gross outside. Needless to say, we have been cooped up at home all weekend, so it has given me plenty of time to craft a much overdue blog post.
I’ve been mulling over making some sort of egg roll since Santa gifted me a home deep fryer for Christmas (shout out to Santa!). Instead of traditional fillings, a breakfast version was an early contender for my limited attention span. I was not disappointed. These are super crispy-crunchy, savoury and ooey gooey with cheese; the best way to say “Fuck you” to a hangover…and your diet.
Best of all, these are crazy simple to make. Minimal cooking (just barely setting a simple omelette) and assemble, freeze, and fry when the gods of alcohol have decided you needed a proper going over.
I would highly recommend prepping these in advance and just keeping a stash in your freezer for times when you need a fried pick-me-up.
Because these were so easy and YUMMY it has awoken inspiration for further experimentation – without a hangover as a prerequisite; chimichanga, s’mores, empanada, duck confit, PB&J, banana chocolate….well you get the picture.
Breakfast Egg Rolls
4 large eggs
2 Tablespoons (60 ml) cold water
1 teaspoon (5 ml) corn starch
2 Tablespoons (60 ml) water
16 egg roll wrappers
16 slices medium cheddar cheese, cut into 3-inch by 3-inch squares
16 slices sliced cooked ham, 3-inch by 3-inch squares
1 litre oil for frying (recommend grapeseed or sunflower)
Ketchup, plum sauce or Sriracha for serving
Set a non-stick pan over medium-low heat.
Whisk two of the eggs with 1 tablespoon of water. Spray the pan generously with cooking spray and pour in the eggs. Let the eggs gently set into a flat, crepe-like omeltette – do not flip. Once the egg is nearly set slide out of the pan (keep flat) and repeat with remaining eggs and water.
Let the eggs cool, and then cut into 16, 3-inch by 3-inch squares.
Whisk together corn starch and water; set aside.
Place one egg roll wrapper on a flat and dry work surface facing you like a diamond. Working one at a time, layer the ham, cheese, and egg, like a square over the centre of the diamond. Roll the ham, cheese, and egg into a cigar-like shape.
Gently wet the edges of the egg roll wrapper with the cornstarch-water mixture.
Fold the left and right corners in over the filling. Pull up the bottom tip, over the filling and roll upwards and away from you. Use any excess moisture from the cornstarch wash to seal any seams.
Lay on a flat surface and freeze overnight.
When ready to cook, fill a home deep fryer with 1 litre of oil (defer to manufacturers recommendations) and heat to 350F and fry in batches of four, until they float and are golden, about 6-7 minutes.
Drain on paper towel and serve with ketchup, Sriracha or plum sauce.