Bacon and Egg Spring Rolls

Scrambled eggs loaded up with cheese, crispy bacon, and chives! Get everyone involved with the wrapping, and serve it at your next brunch party. We suggest you serve these warm with your favourite dipping sauce.


  • 1 tablespoon oil
  • 1/2 medium onion – diced
  • 1/2 large potato – cubed into 1/2 cm pieces
  • 6 strips streaky bacon, diced
  • 6 large eggs – beaten
  • 1 1/2 cups grated cheddar cheese
  • 2-4 tablespoons your favourite salsa
  • 50 small spring rolls pastry sheets 
  • 1 tablespoon cornstarch mixed with 1/4 cup of water (cornflour) – for sealing the spring rolls
  • oil – for frying
  • your favourite spicy sauce for serving


  1. Heat the oil on medium to medium-high heat in a non-stick skillet. Add in the onions and sauté for about 1 minute. Add in the potatoes and sauté for about 5 minutes, until the potatoes are starting to soften.
  2. Add in the bacon and sauté for about another 5 minutes, until the bacon is cooked through, the potatoes are soft, and the onions are browned.
  3. Pour the beaten eggs in the pan, and mix everything together with a spatula. Stir the eggs every 30 seconds or so, allowing it to slowly cook. Once the eggs are cooked through, remove the pan from heat and mix in the salsa.
  4. To wrap the spring rolls, lay the wrapper on a clean flat surface. Spoon about 1/2 to 1 tablespoon of filling onto the bottom corner, keeping in mind not to overfill the spring roll wrapper.
  5. Lift the bottom corner up and tightly roll the spring roll to the halfway point. Fold the two sides in towards the center. Continue rolling the rest of the spring roll. When you get to the top, brush a bit of the cornstarch slurry on the final corner, and seal it.
  6. Place the spring roll on a tray with the seam side facing down. Keep the rolled spring rolls covered with a plastic wrap while you finish wrapping.
  7. To fry the spring rolls, use a deep fryer heated to 355°F/180°C. Place 4-6 spring rolls, seam side down, on the wire basket. Slowly lower the wire basket into the oil. Fry for about 1 1/2 – 2 minutes, until golden brown. If you do not have a deep fryer, you can also fry the spring rolls in a pot filled with 2 inches of oil. Once the oil is hot, gently add in 4-6 spring rolls at a time, seam side down. Fry for about 1 1/2 – 2 minutes, turning occasionally, until golden brown. Place on wire rack to drain and cool.
  8. Serve immediately with your favourite sauce.