BreakfastGluten-free

Crispy Rice Paper Egg and Turkey Bacon Breakfast Rolls

Name: Crispy Rice Paper Egg and Turkey Bacon Breakfast Rolls
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 wraps
Ingredients: 8 sheets rice paper wrappers; 200g (about 4 eggs) eggs, scrambled; 80g turkey bacon, cooked and chopped; 60g light cheddar, shredded; 1 egg, beaten, for egg wash

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A breakfast sandwich reshaped into a crispy rice paper roll. Scramble the eggs a little wetter than usual since they'll finish setting in the air fryer.

Per serving (1 wrap)

14g

Protein

205

Calories

15g

Carbs

10g

Fat

4 wraps15 min10 min

Ingredients

8 sheetsrice paper wrappers
7 ozeggs, scrambledabout 4 eggs
3 ozturkey bacon, cooked and chopped
2 ozlight cheddar, shredded
1egg, beaten, for egg wash

Steps

1
Scramble the eggs until just barely set, slightly underdone, then mix with the turkey bacon and cheddar.
2
Dip a sheet of rice paper in warm water for 1 to 2 seconds until pliable, then lay flat.
3
Spoon filling into the lower third, fold the bottom up, fold in the sides, and roll tightly into a flat rectangle.
4
Repeat with the remaining wrappers and filling.
5
Brush each roll with the beaten egg wash.
6
Air fry at 190C (375F) for 7 to 9 minutes until golden and crisp, and the cheese has melted.
7
Oven option: no air fryer? Bake at 220C (425F) for 10 to 12 minutes, flipping halfway, until golden and crisp and the cheese has melted.