Breakfast Spring Rolls


These spring rolls are filled with egg, bacon, cheese and salsa. Serve them with guacamole and sour cream for dipping.

Serves: 50 small spring rolls
Prep: 30 mins
Cook: 30 mins
Total: 1 hr


1 tablespoon oil
1/2 medium onion - diced
1/2 large potato - cubed into 1/4 inch (1/2 cm) pieces
6 strips thick cut bacon (streaky bacon) - cut into 1/4 inch (1/2 cm) pieces
6 large eggs - beaten
1 1/2 cups grated Monterey Jack cheese
2-4 tablespoons your favorite salsa
50 small spring rolls pastry sheets (5 inch x 5 inch) (125mm x 125mm)
1 tablespoon cornstarch mixed with 1/4 cup of water (cornflour) - for sealing the spring rolls
oil - for frying (I used sunflower oil, but you can use any high-heat oil)
guacamole and sour cream - for serving

In a large non-stick skillet, heat the oil on medium to medium-high heat. Once heated, 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.

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.

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.

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.

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. 
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.

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.

Serve immediately with guacamole and sour cream for dipping.


Recipe makes 50, so make ahead and freeze. Be creative, add your own additions, and enjoy! These rolls can also be cooked in an air fryer.