Breakfast & Brunch
This bacon jam egg rolls recipe delivers crispy, golden tortilla wraps packed with sweet-savory magic that’ll have everyone asking for seconds. The secret lies in balancing smoky bacon, tangy jam, and perfectly seasoned fillings—all wrapped in a tortilla that crisps to perfection.
I’ve perfected this technique over years of weekend brunch experiments, and it’s become a crowd-pleaser at every gathering.
The filling combines crispy bacon, sweet jam, and savory ingredients that meld into a harmonious bite. Each tortilla wrap is lightly brushed with oil before frying, ensuring that crispy exterior we all love.
The jam adds a touch of sweetness that cuts through the richness of the bacon, creating a perfect balance of flavors. What makes this recipe stand out is how simple yet impressive it looks—ideal for breakfast or brunch without sacrificing restaurant-quality results.
By the time you’re done, you’ll have golden, crispy egg rolls that are tender inside and perfectly crisp on the outside. The bacon jam filling stays juicy and flavorful, while the tortillas hold their shape beautifully.
Serve these with a side of honey mustard or a tangy dipping sauce for the ultimate brunch experience. This recipe is foolproof and delivers every time, making it perfect for both weekdays and special occasions.
Whether you’re feeding a crowd or treating yourself to a delicious breakfast, these bacon jam egg rolls are sure to impress. The combination of textures and flavors makes them irresistible, and the process is straightforward enough for anyone to master. Let’s get started on creating these crispy, flavor-packed delights!
Ingredients for bacon jam egg rolls
Sweet jam, smoky bacon, and crispy tortillas—these 12 ingredients create brunch magic every time.
| Ingredient | Amount | Notes |
|---|---|---|
| Large Flour Tortillas 🌯 | 12 whole | Medium-sized, 8-inch preferred |
| Thick-Cut Bacon 🥓 | 1 ½ lb | Smoked or regular, chopped fine |
| Apricot Preserves 🍑 | 1 cup | Smooth, no chunks preferred |
| Large Eggs 🥚 | 4 whole | Room temperature for best binding |
| All-Purpose Flour 🌾 | 1 cup | For dredging tortillas |
| Vegetable Oil 🫒 | 4 cups | For deep frying, high smoke point |
| Granulated Sugar 🍚 | 2 tbsp | For jam sweetness balance |
| Dried Parsley 🌿 | 1 tbsp | Finely chopped for garnish |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground for heat |
| Garlic Powder 🧄 | ½ tsp | For savory depth |
| Honey Mustard 🍯 | ½ cup | For dipping sauce (optional) |
The bacon is the star here—thick-cut holds its shape better than thin slices. Costco or Trader Joe's have great pre-chopped options, but if you're chopping yourself, go for smoked bacon—the flavor is unbeatable. The apricot preserves? Smucker's or Welch's work perfectly, but check for smooth texture (no fruit chunks). For the tortillas, Mission brand is my go-to—they're sturdy enough to hold the filling without tearing. Keep an eye out for high-quality vegetable oil too—Crisco or Avocado oil both work great for frying.
No thick-cut bacon? Regular bacon chopped into small pieces works in a pinch, but it'll be less crispy. Running low on apricot preserves? Peach or strawberry jam are great substitutes, but you might want to add an extra teaspoon of sugar to balance the flavor. The honey mustard dipping sauce is optional, but if you skip it, sriracha mayo is a killer alternative. For the flour, King Arthur or Bob's Red Mill are reliable choices—just avoid self-rising. And if you're worried about the tortillas tearing, lightly brush them with oil before filling to add extra strength.
These egg rolls reheat beautifully—just pop them in the oven at 350°F for 5-7 minutes to revive the crisp. Store leftovers in an airtight container for up to 3 days, but honestly, they disappear fast. For a crowd, double the recipe—the filling stays juicy and the tortillas fry up perfectly. The jam and bacon combo keeps well, so you can prep the filling a day ahead and assemble the rolls right before frying. Trust me, the wait is worth it for that first golden bite.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear, if you’ve got tortillas, bacon, apricots, eggs, and flour, you’ve got a meal. No fancy prep, no last-minute grocery runs—just crack open what you’ve got.
- Sweet-Savory Crunch: That jammy apricot-bacon filling? It’s like a hug for your taste buds—sweet, salty, and crispy all at once. The tortilla wraps hold up perfectly when fried, and the egg adds that rich, creamy finish.
- Tailgate or Tuesday: Between us, these are my go-to for game days and lazy nights. They travel well, reheat like a dream, and even my picky-eating teen devours them. (Yes, even when I forget to make something "fancy.")
- Budget Breakthrough: Thick-cut bacon and apricot preserves might sound fancy, but they stretch so far. A single batch feeds four, and leftovers? Still delicious cold the next day—no one will guess they’re "last night’s dinner."
Step-by-step instructions for crispy bacon jam egg rolls
Transform simple ingredients into irresistible golden-brown bites—here's how to nail these sweet-savory egg rolls every time.
Cook the Bacon Until Crispy and Chop Fine
Place the 1.5 lb thick-cut bacon in a cold skillet over medium-low heat. Cook slowly for 15-20 minutes, stirring occasionally, until the bacon is deep golden brown and crispy. The key here is patience—rushing will make it rubbery instead of perfectly crisp.
Once fully cooked, transfer the bacon to a paper towel-lined plate to drain excess fat. Let it cool for 5 minutes, then use kitchen shears to chop it into ¼-inch pieces. You want small, even bits that'll distribute perfectly throughout the filling. Save the bacon fat—you'll use it later to create the jam!
Create the Sweet-Savory Bacon Jam
In the same skillet (no need to clean it—the bacon fat is pure flavor), reduce the heat to low and add the 1 cup apricot preserves along with the 2 tbsp granulated sugar. Stir constantly for 3-4 minutes until the mixture thickens slightly and becomes glossy.
Remove from heat and stir in the chopped bacon, ½ tsp garlic powder, and ½ tsp black pepper. Let the mixture cool for 10 minutes—this jam needs to be spreadable but not runny. The perfect consistency should be thick enough to hold its shape when piped but still easy to work with. If it's too thick, add 1 tsp water at a time until it reaches the right texture.
Prepare the Egg Wash and Dredge
In a shallow bowl, whisk together the 4 whole large eggs, 1 tsp salt, and 1 tbsp dried parsley until fully combined. This egg wash will create that signature golden crust. In another shallow bowl, place the 1 cup all-purpose flour—this will help create a crispy exterior when fried.
Working with one tortilla at a time, brush the egg wash generously over the entire surface, coating it completely. Then dip the tortilla into the flour, pressing lightly to adhere. Shake off any excess flour—you want a thin, even coating. Repeat with all 12 tortillas, stacking them between parchment paper as you go to prevent sticking.
Assemble the Egg Rolls
Place one egg-washed tortilla on a clean surface. Spoon about 2 tablespoons of the bacon jam mixture onto the center of the tortilla, leaving a ½-inch border around the edges. Fold the bottom edge over the filling, then fold in the sides, and finally roll up tightly from the bottom. Seal the edge by pressing firmly with your fingers.
Repeat with the remaining tortillas and filling. For perfect rolls, keep the filling centered—if it's too close to the edges, it'll leak out during frying. Place the assembled egg rolls seam-side down on a plate lined with parchment paper. Cover with another sheet of parchment and refrigerate for 30 minutes to help them hold their shape during frying.
Fry to Crispy Perfection
Heat 2 cups vegetable oil in a deep skillet or Dutch oven to 350°F. Use a thermometer to monitor the temperature—if it gets too hot, the egg rolls will burn before they cook through. Fry 3-4 egg rolls at a time, being careful not to overcrowd the pan. Fry for 2-3 minutes per side until they're deep golden brown and the tortillas are crispy.
Transfer the fried egg rolls to a paper towel-lined plate to drain excess oil. Keep them warm in a 200°F oven while you fry the remaining batches. The egg rolls should be crispy on the outside with a warm, gooey filling inside. Serve immediately with the ½ cup honey mustard for dipping—it's the perfect balance to the sweet-savory filling!
Pro Tips For Making Bacon Jam Egg Rolls
- COOK BACON LOW AND SLOW: Thick-cut bacon needs patience—cook it at 275°F (135°C) until the fat renders and the edges crisp, about 20-25 minutes. Rushing it leaves it chewy, and you’ll end up with a jam that’s more grease than flavor.
- CHOP BACON SMALLER THAN YOU THINK: Cut the bacon into ¼-inch pieces, not ½-inch chunks. Tiny bits crisp faster, blend into the jam more evenly, and give each bite of the egg roll that perfect salty-sweet punch. Trust me, your first roll will taste like a bacon party if you do this right.
- WHISK EGGS VIGOROUSLY: Beat the eggs until they’re frothy, not just mixed—think soft peaks, not pudding. This ensures they cook fast and even in the skillet, so your egg rolls don’t end up gummy or underdone. Overcooked eggs? Nobody’s got time for that.
- SEAL WRAPS WITH PRESSURE: Roll the tortillas tightly, then press the edges with your fingers to flatten them. A good seal keeps the filling from leaking when you fry them—no one wants a soggy, half-empty egg roll. If it feels flimsy, add a pinch of flour to the tortilla before wrapping.
Dietary considerations for bacon jam egg rolls
Gluten-Free Adaptations
For a gluten-free version, swap the all-purpose flour for a 1:1 gluten-free flour blend like Bob's Red Mill or King Arthur.
Brush the tortillas with oil instead of the egg wash, then coat lightly with the gluten-free flour blend before frying. Mission gluten-free tortillas work perfectly—they hold their shape beautifully during frying. 🌾
Low-Carb Options
Cut carbs by using low-carb tortillas (like Mission Carb Balance) or lettuce wraps for a lighter option. Replace the apricot jam with sugar-free apricot preserves (like Smucker's No Sugar Added) to keep the sweetness without the carbs.
The bacon jam filling remains rich and satisfying while reducing the overall carb count significantly.
Vegan Substitutions
Make this recipe vegan by replacing the bacon with smoked tempeh or mushroom bacon (marinated in liquid smoke). Use flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) for the wash.
For the jam, swap the apricot preserves for vegan apricot jam (check labels for gelatin-free options). The result is still sweet, smoky, and crispy—just plant-powered! 🌱
Nut-Free Considerations
This recipe is naturally nut-free, but always double-check ingredient labels—especially for the jam (some brands add almonds) and honey mustard (which may contain trace nuts). If serving to guests with nut allergies, opt for plain apricot preserves and store-brand honey mustard to minimize cross-contamination risks.
The filling stays delicious and safe for all dietary needs.
Dairy-Free Adjustments
The original recipe is dairy-free, but if you're using flour tortillas with milk-based ingredients, verify the label. For extra crispiness, brush the tortillas with olive oil instead of the egg wash.
The honey mustard is also naturally dairy-free, so no changes are needed for this component. The result is just as crispy and flavorful without any dairy! 🥗
Nutrition facts
Frequently asked questions
Can I use regular bacon instead of thick-cut?
Yes, but your egg rolls might not be as crispy. Thin bacon will cook faster and lose its shape, so chop it extra fine and cook it until it's deeply crispy before mixing with the jam. For best results, use thick-cut bacon—it holds its texture and flavor better during the frying process.
What's the best jam to use if I don't have apricot?
Peach, strawberry, or even raspberry jam work beautifully! Just adjust the sugar slightly—peach jam might need an extra ½ teaspoon of sugar to balance the flavor. Avoid chunky jams like blueberry, as they won't blend smoothly into the filling. The key is a smooth, spreadable texture.
How do I keep the egg rolls from falling apart when frying?
Chill the assembled rolls for 30 minutes before frying—the cold helps them hold their shape. Use enough filling (about 2 tablespoons per roll) but leave a ½-inch border around the edges. Seal the edges tightly when rolling, and don’t overcrowd the pan—fry 3-4 at a time for even crispiness.
Can I bake these instead of frying?
Brush the egg rolls with oil, then bake at 400°F for 15-18 minutes on a wire rack (not directly on the pan) for extra crispiness. They won’t be as golden as fried, but they’ll still be delicious. For best results, broil for 1-2 minutes at the end to crisp up the edges.
What’s the secret to extra crispy egg rolls?
Double-dredge the tortillas in flour after the egg wash, and use high-smoke-point oil (like avocado or vegetable oil) at 350°F. Fry in small batches—overcrowding steams instead of crisps. A wire rack in a baking sheet also helps maintain crispiness if reheating.