Crispy Breakfast Egg Rolls with Avocado Crema Dip

20 minutes
20 minutes
Recipe developed for BC Egg by Healthy with Kelsey

Make breakfast a tasty snack for anytime of day with these breakfast-stuffed crispy egg rolls!


Egg Roll

  • ½ lb ground chorizo sausage
  • 6 large eggs
  • 1 cup sharp cheddar cheese (shredded)
  • 2 green onions (chopped)
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • 12 egg roll wraps
  • Cooking Spray

Avocado Crema Dip

  • 2 large avocados (ripe)
  • 1 tbsp lime juice
  • ¼ cup cilantro
  • 1 garlic clove
  • ¼ tsp salt
  • 1/8 tsp onion powder
  • black pepper (to taste)
  • 1-2 tbsp warm water (as needed to blend into creamy texture)


Egg Roll

  1. In a medium bowl, beat eggs with salt and black pepper and set aside.
  2. Using a non-stick skillet, cook chorizo sausage over medium heat until no longer pink, (about 4 minutes), breaking into small crumbles.
  3. Add chopped green onions to the skillet and cook for another minute. Drain excess fat and set aside in a separate bowl.
  4. Wipe clean and reheat the same skillet over medium heat with cooking spray. Pour in the beaten eggs and cook until eggs are fluffy.
  5. Once eggs are cooked, stir the sausage back into the skillet, and fold the shredded cheddar cheese into the egg and sausage mixture.
  6. On a clean surface, place an egg roll wrap with one corner facing toward you and brush the edges with water.
  7. Place 1/4 cup of the egg mixture onto the center of the wrapper. Fold in the left and right corners, then fold the bottom corner up. Roll the egg roll away from you and seal the top point with more water, if needed. Repeat until all egg roll wraps are filled.
  8. Preheat air fryer to 390°. Arrange egg rolls in single layer batches in the air fryer basket and spritz with cooking oil spray. Cook for 10 minutes, turning halfway or until golden brown and crisp. (No air fryer? See our notes below.)
  9. Serve with Avocado Crema or salsa!

Avocado Crema Dip

  1. Blend all ingredients in a food processor or blender, adding water if needed, until the dip is smooth.


No air fryer? Bake in oven at 375 degrees for 18 to 20 minutes.

Freeze in a Ziploc bag for up to six months (you can bake or air fry them from frozen!)

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