December 7, 2021

Scallion Cream Cheese Rollups

Scallion Cream Cheese Rollups: Scallion and cream cheese filling rolled up in white bread, then dipped in an egg mixture and shallow fried.

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Cook Time 30

Course Appetizer, brunch

Cuisine American

Servings 8 people

Ingredients

8 oz. cream cheese, softened (1 block)
1 cup thinly sliced scallions
16 slices plain white sandwich bread
2 eggs
2 cups half & half
1/4 tsp salt
1/4 tsp black pepper
1 tbsp everything bagel seasoning
1 tbsp sriracha
4 tbsp butter
1/2 cup cooking oil

Instructions

In a bowl, combine the cream cheese and scallions.
Using a rolling pin, flatten each slice of bread. Spread about 1 teaspoon of the filling on the flattened bread. Do not overfill. Roll it up tightly and place seam side down. Repeat with the rest of the bread.
In a separate bowl, whisk together eggs, half & half, salt, black pepper, everything bagel seasoning, and sriracha.
Heat a wide frying pan and add about 1 tbsp butter and about 2 tbsp cooking oil (this is an estimate; add more oil if necessary to coat the entire bottom of your frying pan). Dip each rollup into the egg mixture and place on the frying pan. Shallow fry the rollups on medium heat, taking care to continuously roll them around to fry them evenly on all sides. Remove from pan when the rollups are golden all around. Do this in batches so the pan isn't overcrowded, adding 1 tbsp butter and 2 tbsp oil for each new batch. I did this in 4 batches.
Enjoy hot or at room temperature.

Keyword appetizer, cream cheese, rolls, rollups, scallion

About Scallion Cream Cheese Rollups

I was going through a major scallion cream cheese obsession when I came up with this recipe. It’s amazing on a bagel, but what else could I do with it? Spread it on a pancake? Nah. Fold it into my omelet? Ehh. Make French toast rollups? Jackpot. There are lots of ideas out there for sweet French toast rollups, but I love the idea of a savory version. I first made this for a family gathering and I kid you not, they were inhaled within minutes. In the recipe, I estimated 2 pieces per person, but honestly, they go so fast you should consider making more. If you’re feeding a big crowd, another idea is to cut the rolls into bite-size pieces.

The Steps, in a Nutshell

Making the filling is super easy. Just combine cream cheese and scallions. I would recommend using a good quality cream cheese like Philadelphia because this will directly impact how good your rollups come out. For the bread, plain, white, sandwich bread like Wonder Bread works best. They are easy to flatten and roll up, and they also soak up the egg mixture well. The heavy, thickly sliced breads do not work well here. Grab a rolling pin and quickly flatten out each slice of bread. Then spread about a teaspoon of filling on each. Resist the temptation to overfill…trust me. As you roll up each piece, place them seam side down on a tray to rest.

Now make an egg/cream mixture. This is where you can flavor your rollups any way you wish. I like using everything bagel seasoning and sriracha, but feel free to improvise. Then dip each rollup into the egg mixture, shake off the excess, and shallow fry in some butter and oil. Be sure not to overcrowd your pan, so it’s a good idea to do this in batches. Once the first side is starting to get golden, roll them around in the pan so that all sides have a chance to brown evenly. Place on a paper towel-lined plate to absorb excess oil and you are done!

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