These Breakfast Spring Rolls are fun to make! Get everyone involved with the wrapping, and serve it at your next brunch party. They are a real treat to have for breakfast. You can always wrap them ahead of time, and keep them frozen until you're ready to fry them up.
These Breakfast Spring Rolls will transform your kitchen into the newest hippest deep fry parlor! Filled with scrambled eggs, bacon, cheese, and potatoes, they contain all-time favorite breakfast bits packed and rolled into cigar-like packets and fried until crispy. Serve them in these trendy Falcon Enamelware trays with some kraft colored paper and you're set to go.
It's not often that I strive to turn my kitchen into a fast food joint, but I'd open the doors to The Worktop Deep Fry Parlor in a heartbeat again for these little Breakfast Spring Rolls. We made a platter of 50, and ate straight through until there were only pieces of cracked spring roll skins left on the plate.
To make these Breakfast Spring Rolls, you create a scramble of eggs, bacon, potatoes and onions. Mix in your favorite salsa, and sprinkle on some cheese while you roll them up. Served them with guacamole and sour cream for dipping, and you have a full hearty breakfast worthy to be on the menu of the newest fast food joint.
They take a while to make, so you can always roll them up the night before and put them in the freezer. If you don't want to inhale 50 Breakfast Spring Rolls in one sitting too, pop them in the freezer to cook them over time. When you're ready to make them, fry them directly from frozen, but allow an extra minute or so of cooking time for each one.
By the way, if you don't like the sound of calling your kitchen a fast food joint, you can always refer to these as "breakfast tapas". Just serve them in plates of 4-5 with a garlic aioli instead. And instead of laying them out on a tray, you can stand them up in a mug like breadsticks.
Breakfast Spring RollsPrint Recipe Save RecipeSaved!
- 1 tablespoon oil
- ½ medium onion - diced
- ½ large potato - cubed into ¼ inch (½ cm) pieces
- 6 strips thick cut bacon (streaky bacon) - cut into ¼ inch (½ cm) pieces
- 6 large eggs - beaten
- 1 ½ 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 ¼ 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 ½ 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. (For a detailed pictured description and additional tips on rolling spring rolls, see Steamy Kitchen)
- 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 ½ - 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 ½ - 2 minutes, turning occasionally, until golden brown. Place on wire rack to drain and cool.
- Serve immediately with guacamole and sour cream for dipping.
Food styling and props: The concrete EggShack is by British designer M Dex Designs and available from Clippings.com. The timeless trays and mini tumblers are from Falcon Enamelware.
Oana @Adore Foods says
I cannot imagine myself stopping from eating loads of your spring rolls! Never crossed my mind trying something similar for breakfast and now all I am thinking is how to steal at least one piece from your plate :)
Tina Jui says
Haha, I'd gladly share the one last piece from the place if it meant that it kept me from eating 50 of them! :)
Amber @ The Bewitched Baker says
Oh my goodness, these sound amazing. I've never been much good with spring rolls... they never roll up the way I want them to and everything falls out! But I think I need to give them another try. These look delicious. Besides, practice makes perfect!!!
Tina Jui says
Thank you, Amber! I agree that rolling spring rolls is tricky! I find that it's easier to use less filling than I actually think I need. As I start getting the hang of it, then I slowly start adding more filling in. Have fun!
OMG OMG!! I am beyond excited seeing these, this is brilliant! I could eat dozens of them, breakfast lunch and dinner. Pinning pinning pinning - the world must see this!!
Tina Jui says
Thank you, Nagi! Ha, if you make them for breakfast, I'm not sure they'd actually last until lunch or dinner ... :) Ours sure didn't!
Make 50 more please.
What a funky idea! This would be such a hit with my friends for brunch :)
Tina Jui says
Hi Alexandra! Yes, you can even have your friends help you roll them ;)