Breakfast Burrito Spring Roll
The ingredients of a breakfast burrito, stuffed into a crispy spring roll! Cheesy eggs, sour cream, pinto beans, chorizo, and a roasted poblano pepper taste so good in a thin and crispy fried wrapper. I have been wanting to do a breakfast egg or spring roll for a while but it wasn’t until I thought of the burrito version that It all finally came together.
The inspiration for this recipe
I love making all sorts of egg, spring, and summer rolls, but realized recently that you don’t see many breakfast versions. I think this might be because people are less likely to get appetizers when they go out for breakfast. or maybe starting the day with a fried spring roll isnt ideal for people. Either way, I wanted to make one asap to fill this gap. I went with breakfast burrito flavors because they felt at home in a spring roll since it is a similar shape.
Prepare the roasted poblano and other fillings
The do-ahead ingredients are the poblanos, and the chorizo. I have been roasting poblanos in my air fryer lately, 15 minutes at 450. After you let them cool in a sealed bowl for 15 minutes the skin peels off easily. You could also do it under the broiler or over a gas burner, flipping often. Then just cook the chorizo and set it aside until it is time to roll.
Make the cheesy eggs
You can do this in the same pan as you just made the chorizo if you want all that nice chorizo oil in the eggs. Add some butter and then cook the eggs low and slow stirring the whole time. When they are just barely set, remove from heat and add in the cheese and sour cream. This will stop the cooking and let the cheese partially melt in the eggs. You want to err on the side of undercooked so the eggs don’t get overcooked in the breakfast burrito spring rolls when you fry them.
I added the eggs to a bowl and decided I needed slightly more cheese. I also salted them and added black pepper at this stage.
Assemble the breakfast burrito spring rolls
Poblano down first, then chorizo and pinto beans. Then add the cheesy eggs, and a little egg wash to help it seal. You want to roll the breakfast burrito spring rolls super tight. Start with one corner, then use that bit to make the shape. Thinner and longer is better than shorter and fatter. Fold in the sides and keep rolling. In the photo on the bottom left here you can see I pinch in the sides, then fold them in after that. This technique helps the ends have two layers of paper instead of one.
Fry the breakfast burrito spring rolls
After you make them all, fry them at 375 for about 3-5 minutes. Some filling will explode out but it will stay manageable and attached, and not float around in the oil. The eggsplosions actually taste good too.
Slice the Breakfast Burrito Spring Rolls, and serve
I like to cut the breakfast burrito spring rolls in half at a bias, then line them up on a plate with the dip.
The dipping sauce is just salsa and sour cream mixed together. I also served hot sauce on the side.
I liked these even more than I expected! The eggs were cooked perfectly and were super cheesy. The hint of chorizo and bean was just enough and the poblano pepper kept things interesting.
Twists on this recipe
You could definitely use soy based chorizo. Or bacon, or ham or carne asada or any meat you want! Or skip the meat altogether.
For more info on how to roll this style of spring roll check out this page.
These thin spring roll wrappers are my favorite to use. I have made birria, jalapeno popper, and cheesy broccoli potato versions!
Breakfast Burrito Spring Roll
Equipment
Ingredients
Prep Fillings
- 2 poblano peppers
- 4 ounces chorizo
Eggs
- 2 tablespoons butter
- 7 large eggs
- 1/4 cup sour cream
- 4 ounces shredded cheddar
- 3 slices American cheese broken up
- 1/2 teaspoon salt
- 1/2 teaspoon cracked black pepper
Build it
- 1/2 cup pinto beans
- 6 spring roll pastry sheets
- oil for frying
- 1/4 cup salsa
- 1/4 cup sour cream
Instructions
Prep stuff
- Roast the peppers. I have been doing this in an air fryer lately – about 15 minutes on 450. You can also do it on a grill, over a gas burner, or in the broiler. Roast until the skin is blackened all over. Immediately put them into a bowl and seal tight with plastic wrap. Allow to cool for 15 minutes, this will make it easier to peel the skin. Peel, remove seeds, and cut into pieces that are about 3-4 inches long and 1-2 inches wide.
- Cook the chorizo in a hot frying pan with a little oil, stirring often until browned and cooked through. Remove from pan, but keep some oil in the pan if you want the eggs to be seasoned with chorizo oil.
- Add 6 of the eggs into a bowl and beat until fully combined. Add the 7th egg to a small bowl with a splash of water. Beat until fully combined, and store in the fridge until ready to use.
- Turn the heat to low and add the butter. Stir in the eggs and constantly stir, making sure to crape the bottom with a wooden or rubber spatula to not let any eggs build up on the bottom. Smash the cooked egg curds to keep them small as it cooks.
- Just when you think the eggs are about done, and just barley fully set, remove from heat. Quickly stir in the sour cream and cheeses. This will stop the eggs from cooking anymore, and allow the cheese to mostly melt from the residual heat. Transfer to a bowl and stir in the salt and pepper.
Build and fry
- Lay a pastry wrapper onto a surface. Lay a slice of poblano down, the long edge closer to one of the corners. Top with a small amount of chorizo and pinto beans. Then top with 1/6th of the egg mixture.
- Brush the egg wash over the far two edges of the wrapper, as well as all 3 corners, other than the corner you added the fillings closest to.
- Fold the close and dry corner over the fillings and use the wrapper to press the filling as tight as possible into a thick cigar shape. Keep rolling until you are just past half way. Fold in the edges, and continue to roll the rest of the way. See photos for more info.
- Repeat with remaining wrappers and fillings
- In batches of 2 or 3, drop the rolls into the fryer. Fry until crispy and brown on all sides, about 3 minutes. Some egg will probably explode out, but it remains self contained, and the fried egg explosions are flavorful too. When done, transfer to a rack to dry.
- Mix the sour cream and salsa in a bowl for the dipping sauce.
- Cut the rolls in half and arrange on a platter with the dipping sauce to serve.