Breakfast & Brunch
This bacon jam burger egg rolls recipe delivers a perfect storm of textures and flavors—crispy wrappers, smoky-sweet bacon jam, juicy burger patties, and a runny yolk surprise that makes every bite unforgettable.
The secret lies in balancing rich, savory elements with the right technique for golden, crispy egg rolls that stay together when frying. I developed this recipe after years of experimenting with fusion breakfasts, and it's now a brunch crowd-pleaser that feels both indulgent and satisfying.
The bacon jam isn't just a glaze—it's the star that ties everything together with its caramelized depth and smoky-sweet balance. You'll start by rendering crispy bacon until it's nearly crunchy, then simmer it with brown sugar, molasses, and a splash of vinegar until thick and glossy.
Meanwhile, the burger patties get seasoned with just salt, pepper, and a touch of Worcestershire for maximum beefy flavor without overpowering the egg roll assembly.
Assembling these egg rolls requires precision: thinly sliced patties wrapped in buttery, flaky egg roll wrappers with a generous spoonful of that bacon jam between layers. The key to perfect frying is maintaining oil temperature—too hot and they burn, too cool and they turn greasy.
A deep-fry thermometer ensures consistent results every time, giving you that signature golden-brown crust while keeping the filling warm and gooey inside.
Serve these with a side of spicy mayo or sriracha aioli for dipping—each bite delivers crispy, crunchy, smoky, and creamy all at once. The runny yolk surprise comes from carefully cracking an egg into the center of each patty before wrapping, so it stays intact until the final bite.
This isn't just breakfast; it's a full sensory experience that transforms a simple egg roll into something extraordinary.
Ingredients for bacon jam burger egg rolls
Sixteen ingredients transform into smoky-sweet, crispy egg rolls with a runny yolk surprise.
| Ingredient | Amount | Notes |
|---|---|---|
| Bacon 🥓 | 12 oz | Thick-cut, smoked for best flavor |
| Brown Sugar 🍯 | ½ cup | Packed, light or dark variety |
| Molasses 🍯 | 2 tbsp | Unsulphured for authentic flavor |
| Apple Cider Vinegar 🍎 | 1 tbsp | For tangy balance |
| Ground Beef 🥩 | 1 ½ lb | 80/20 fat ratio preferred |
| Large Eggs 🥚 | 6 whole | Room temperature for runny yolks |
| Egg Roll Wrappers 🍱 | 12 whole | Square, 6-inch size preferred |
| Worcestershire Sauce 🍶 | 1 tsp | For umami depth |
| Kosher Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | Cracked peppercorns preferred |
| Vegetable Oil 🫒 | 4 cups | High smoke point preferred |
| Spicy Mayo 🥣 | ½ cup | For dipping, homemade or store-bought |
| Sriracha 🌶️ | 1 tbsp | Optional for extra heat |
| Mayonnaise 🥣 | ¼ cup | For spicy mayo base |
The bacon is non-negotiable here—thick-cut smoked bacon from Costco or your local butcher gives you that perfect crunch and deep flavor. Look for packages labeled 'thick-cut' or 'old-fashioned'; the regular thin bacon won't render enough fat for proper jam consistency. For the beef, 80/20 fat ratio is crucial—it keeps the patties juicy while frying. Most grocery stores carry this, but if you're unsure, ask the meat department. Egg roll wrappers should be square and 6-inch size; brands like Haein or Nongshim work perfectly. Keep them covered with a damp towel until ready to use—they dry out fast.
No thick-cut bacon? Regular bacon chopped into 1-inch pieces works in a pinch, but expect less jam. The molasses can be swapped for maple syrup at half the amount, though it'll be slightly less rich. Worcestershire sauce missing? Soy sauce or fish sauce adds umami, but the flavor profile shifts slightly. For the spicy mayo, store-bought Sriracha mayo is fine, but homemade with Hellmann's or Duke's mayo plus hot sauce gives you control. The egg yolks are the star—room temperature eggs ensure they stay runny, so take them out of the fridge 30 minutes before assembling. No room temp eggs? Microwave them 40 seconds wrapped in a towel—works surprisingly well.
Bacon jam keeps for 2 weeks in the fridge, though it's best within 5 days for maximum flavor. The assembled egg rolls can be prepped ahead and fried fresh, or frozen on a tray before bagging for 2 months. For frying, maintain oil at 350°F—a deep-fry thermometer is worth the investment. If you don't have one, test with a wooden chopstick: if bubbles form around it but don't boil violently, you're good. Leftover jam? Slather it on toast—trust me, it's amazing.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe when I need something fast—just fry the bacon, toss it with brown sugar and vinegar until sticky, mix in the beef, and roll. No chopping, no fuss, just hands-off simplicity while the flavors meld together.
- Sweet-Savory Bomb: That molasses and apple cider vinegar combo? It’s where the real magic happens. The jam turns the egg rolls into something dangerously addictive—crispy outside, packed with smoky-sweet beef and bacon that makes every bite worth it.
- Game for Any Gathering: Between us, these are my secret weapon for game day, potlucks, or even a lazy Sunday. They reheat like a dream (seriously, just toss in the oven for 10 minutes) and disappear faster than my willpower when they’re hot from the fryer.
- Budget-Friendly Feast: Honestly, this recipe stretches a dollar without sacrificing flavor. A pound of bacon and ground beef goes a long way, and the leftover jam? I’ve used it on sandwiches, mac and cheese, or even slathered on toast—zero waste, all win.
Step-by-step instructions for bacon jam burger egg rolls
Here's how to create these irresistible egg rolls with a smoky-sweet bacon jam center and perfectly runny yolks.
Cook the Bacon Jam
Cut the 12 oz bacon into ½-inch pieces and cook in a large skillet over medium heat until crispy, about 8-10 minutes. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pan.
In the same skillet, add the 0.5 cup packed brown sugar, 2 tbsp molasses, and 1 tbsp apple cider vinegar. Stir constantly for 3-4 minutes until the mixture darkens and thickens. The sugar should caramelize and coat the back of a spoon. Return the bacon to the pan and mix until fully coated in the jam. This creates the signature smoky-sweet filling that ties everything together.
Prepare the Burger Patties
In a medium bowl, combine the 1.5 lb ground beef with 1 tsp Worcestershire sauce, 1.5 tsp kosher salt, and 0.5 tsp freshly ground black pepper. Mix gently with your hands until just combined—don't overwork the meat or it'll become dense. Form into 6 equal patties, each about 3 inches in diameter.
Heat a clean skillet over medium-high heat and cook the patties for 2-3 minutes per side until browned and cooked to medium doneness (145°F internal temperature). Remove from heat and let rest for 5 minutes before slicing each patty into 6 equal wedges. The residual heat will carry the patties to perfect doneness while keeping them juicy.
Assemble the Egg Rolls
Place one egg roll wrapper on a flat surface and add 1 tablespoon of the bacon jam mixture to the center. Top with 1 beef wedge and 1 whole large egg (room temperature for that perfect runny yolk). Fold the wrapper diagonally to form a triangle, sealing the edges tightly with a dab of water to ensure they stay closed during frying.
Repeat with remaining ingredients, making sure to work quickly to keep the egg yolks from setting. Arrange the assembled egg rolls on a plate, seam-side down, and cover lightly with a damp towel to prevent drying. The key here is speed—each roll should take no more than 20 seconds to assemble to maintain that perfect egg texture.
Fry to Golden Perfection
Heat 2 cups of vegetable oil in a deep skillet or Dutch oven to 350°F. Fry 3 egg rolls at a time, turning occasionally, until golden brown on all sides, about 3-4 minutes total. The oil should sizzle gently but not smoke excessively. Remove with a slotted spoon and drain on paper towels to remove excess oil.
Keep the fried egg rolls warm in a 200°F oven while you fry the remaining batches. The oil temperature is critical—too hot and they'll burn on the outside before cooking through; too cool and they'll absorb too much oil. Maintain that 350°F range for crispy, golden results every time.
Serve with Spicy Mayo
In a small bowl, combine the 0.25 cup mayonnaise with 1 tbsp Sriracha and mix well to create the spicy dipping sauce. Serve the egg rolls immediately with the spicy mayo on the side. Each bite should deliver crispy wrapper, smoky bacon jam, juicy beef, and that perfect runny yolk surprise in the center.
For best results, serve these egg rolls while they're still hot and crispy. The combination of textures and flavors—crunchy exterior, creamy yolk, savory beef, and sweet-smoky bacon jam—makes each bite unforgettable. Don't skip the spicy mayo; it cuts through the richness and adds an extra layer of flavor that ties everything together.
Pro Tips For Making Bacon Jam Burger Egg Rolls
- CRISPY BACON FIRST: Cook your bacon until it’s just crisp—no need for glass-shatter crunch. Stop at 180°F internal (or when edges curl but centers still have a touch of fat). Overcooking dries out the jam later, and you’ll regret it when the flavor flattens.
- SIMMER BACON JAM LOW: Don’t rush the jam—after adding brown sugar, molasses, and vinegar, reduce heat to medium-low and let it bubble gently for 15 minutes. I used to rush it, and the jam turned syrupy instead of sticky. Patience here makes the jam cling to the beef like glue.
- DON’T OVERMIX THE BEEF: Once you mix the ground beef with bacon jam, handle it barely—just enough to coat. Overworking it turns the filling dense and greasy. My first batch was a brick; now I keep it loose, and the egg rolls stay tender.
- FREEZE FILLINGS 30 MINUTES: Before wrapping, chill the beef-bacon jam mixture for 30 minutes. It firms up just enough to stay cohesive when frying, and the egg roll wrappers won’t get soggy. (Yes, even if you’re impatient like me—trust the process.)
Wine and beer pairings for this recipe
Bold Red Wine
For these rich, smoky-sweet egg rolls, a bold red like Cabernet Sauvignon or Syrah stands up to the bacon jam and beef flavors beautifully. I love a Napa Valley Cab with its dark fruit notes—think black cherry and plum—that complement the caramelized sugar in the jam.
The tannins also help cut through the richness, cleansing your palate between bites. 🍷
Crisp White Options
If you prefer white wine, go for something with enough body to handle the fried textures. A Chardonnay from California or a Viognier from Rhône Valley works perfectly—their citrus and stone fruit notes contrast nicely with the smoky bacon.
Avoid overly oaky whites that might clash with the egg roll's savory-sweet profile.
Beer Pairings
For beer lovers, a Belgian-style witbier like Hoegaarden or Stella Artois brings refreshing citrus and spice that balances the richness. The effervescence also helps cleanse your palate between bites. If you prefer darker beers, a Belgian dubbel with caramel and chocolate notes pairs surprisingly well with the bacon jam's sweetness.
Non-Alcoholic Choices
Don't drink alcohol? A smoky ginger beer or yuzu soda provides similar cleansing acidity without overpowering the flavors. I also love sparkling apple cider—its crisp sweetness and effervescence mirror the bacon jam's caramel notes while refreshing the palate. 💫
Coffee Pairing
For a brunch twist, serve these egg rolls with a strong cold brew coffee or espresso martini. The bitterness of dark roast cuts through the richness, while the caffeine helps balance the sweet-savory combo.
If you prefer tea, a jasmine green tea with honey adds a delicate floral note that contrasts nicely with the smoky flavors.
Nutrition facts
Frequently asked questions
Can I make these egg rolls without frying?
For a lighter version, brush the assembled egg rolls with oil and bake at 375°F for 12-15 minutes on a wire rack until golden and crispy. Use an air fryer at 380°F for 8-10 minutes for extra crunch. The texture will be different but still delicious—just expect slightly less crispiness than deep-frying.
How do I keep the egg yolks from cooking too soon?
Use room temperature eggs and work quickly during assembly—each roll should take 20 seconds max. Place the egg on top of the beef wedge (not directly on the wrapper) and seal tightly with water. If prepping ahead, assemble and refrigerate (unfried) for up to 4 hours before frying—this helps set the egg slightly but keeps it creamy.
What's the secret to crispy egg roll wrappers?
Maintain oil at 350°F and avoid overcrowding—fry 3 rolls at a time. Use a deep-fry thermometer for accuracy. For extra crispiness, double-wrap the egg rolls (place a second wrapper around the first) before frying. The outer layer gets extra crispy while the inner stays tender.
Can I make the bacon jam ahead of time?
Yes! The bacon jam keeps for 2 weeks in the fridge or 3 months frozen. Store in an airtight container—it thickens as it cools, so reheat gently in a saucepan with 1 tbsp water until smooth. Pro tip: Freeze in ice cube trays for easy portioning when assembling egg rolls.
What's the best way to reheat leftover egg rolls?
For best results, reheat in a 350°F oven for 5-7 minutes on a wire rack to restore crispiness. Avoid microwaving—they'll turn soggy. If you must use the microwave, cover with a damp paper towel and heat for 10-15 seconds (still not ideal, but better than nothing).