Breakfast Egg Rolls Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Dec. 7, 2011
I made these for a breakfast gathering at work and they were a hit! I made them with a dozen eggs instead of the egg substitute. I must admit they are a tad bland, but I whipped up a dipping sauce that made them spectacular. Mix one cup ketchup, 1 tbsp mustard, 1 tbsp A1 sauce, 1 tbsp worcestershire sauce and 1 1/2 tsp hot sauce. Serve dipping sauce cold. The ketchup-y sauce goes really well with the eggs. Also, instead of brushing the rolls with butter, I coated my hands in vegetable oil and subsequently picked up each egg roll and coated them with the oil before I baked them. They turned out golden and crispy!
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Cooking Level: Intermediate

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Reviewed: Sep. 9, 2010
This was perfect replacement to the breakfast egg rolls that they no longer sell at our work. I used 10 eggs instead of egg substitute. I sealed the egg rolls with a thoroughly whisked egg. This yielded about 34 plump egg rolls. I froze them all, and we pull them out as we want them and deep fry them at 350 degrees for about 5 minutes. Served with salsa, these are a great hot breakfast.
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Reviewed: Mar. 22, 2008
Good, easy recipe. I used a generic brand of sausage and hashbrowns, and 8 large eggs. However, 450 is far too hot an oven, my rolls were almost too browned to serve. 350-375 would suffice.
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Cooking Level: Expert

Living In: Hamilton, Ontario, Canada

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Reviewed: Mar. 13, 2008
I thought this was great and pretty easy to put together. I substituted the hash browns with frozen potato o'brien (the added peppers and onion gave it good flavor). I also would add a little extra cheese next time. Overall this was a quick easy recipe.
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