"I get tired of cooking eggs and other sides separate. Why not combine your favorite flavors and make breakfast fun? These are also great when you are on the go! After frying, allow to cool and serve with dollop of sour cream!"
Heat 1 tablespoon oil in a skillet over medium heat. Add potatoes; cook and stir until tender throughout, 3 to 5 minutes. Season with salt and pepper. Add tomatoes; cook until warmed through, about 2 minutes. Add eggs spinach, garlic, and pesto. Cook and stir until eggs are no longer runny, 3 to 5 minutes. Transfer potato mixture to a bowl and add 2 cups Cheddar cheese; stir well and let cool for 10 minutes.
Place 1 spring roll wrapper on a work surface in a diamond shape. Add 1 tablespoon Cheddar cheese and 1/2 cup potato mixture to the upper portion of the wrap. Fold bottom portion of triangle over filling. Brush edges with water; fold edges over and pinch to seal. Fill the rest of the wrappers with the remaining Cheddar cheese and potato mixture to make the pockets.
Heat remaining oil in a skillet over medium heat until it reaches 350 degrees F (180 degrees C). Place pockets in the hot oil and cook until golden brown, 3 to 5 minutes.
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.