Pizza Roll sized Egg Egg Rolls

After the previous excursion with cabbage and corn, I still had a bowl full of raw cabbage in my fridge.  Outside of recipes with it in the name, there's only one type of food that I know of that utilizes cabbage is egg rolls.  However, I didn't want to make egg rolls that would only have eggs in the wraps, but actual egg egg rolls.  Sort of a breakfast egg roll if you will.  Unfortunately, things didn't quite go according to plan.

Ingredients:

7 Eggs

A bowl of chopped Cabbage

Bacon Bits

Sweet and Sour Sauce

1 package dumpling sized Wontons

Instructions:

Fry cabbage in a medium pan

Once it's mostly cooked, stir in 6 eggs 1 egg yolk, bacon, and sweet and sour sauce

After the eggs are fully scrambled remove from heat

Add a spoonful of the mixture to a wonton, wrapping in a cylinder, using egg white to seal the deal

Repeat until there is no more mixture

When the preparation is becoming tedious, or is taking long enough that your hunger is getting the better of you, eat some of the mixture to sate your hunger and lessen your workload

Bake at 425 for 15 minutes

This did not turn out at all the way I'd expected, in the best sort of way.  I'd been hoping for normal sized egg rolls, that I could freeze, then reheat for my commute to work in the morning.  That was the reasoning behind adding the sweet and sour sauce in the egg roll rather than dipping the egg roll in the sweet and sour sauce.  Unfortunately, the store I went to only had one size of wontons, which were clearly not intended for egg rolls.  This in turn greatly increased the effort of this recipe, as it takes more time to roll a dozen tiny egg rolls than a couple of normal sized ones, and each one requires more attention to boot.  Because of this, the mix should have been enough for more than 15 of these egg rolls, but I'd eaten a decent portion of the mix during the wrapping process.

Overall they turned out well though, but it's hard to recommend them given the amount of effort that they require to make.  There main thing I'd change about these, besides buying larger wontons, is to keep the sweet and sour sauce outside the egg rolls.  With as small as they are, it'd work well to have them as a snack with something to dip into.