For the spring rolls, pre heat the oven to 200°C. Place the bacon on a baking tray and cook for 10 minutes.Heat a pan over medium heat. Whisk the eggs and cream together. Heat the butter in the pan. Add the eggs and cook for 4-5 minutes until scrambled. Season it to taste. Allow to coolAdd the bacon, eggs, sundried tomatoes and mayonnaise to a food processor. Blend until fine. Allow to cool. Stir in the cheese and season it to taste.Place a sheet of spring roll pastry on a clean surface. Place a tablespoonful of the filling at the bottom of the sheet, in the middle. Fold the left and right side of the pastry over the filling. Roll it up into a cigar shape. Stir the cake flour and water together until smooth. Use this mixture to secure the end part of the pastry to the actual spring roll. It will act as your “glue.” Repeat with the rest.Heat the oil for deep-frying to 180°C. Fry the spring rolls for 3-4 minutes until golden and crisp. Drain on kitchen paper.For the dip, heat a pot over medium heat. Add the butter and flour. Whisk until smooth. Whisk in the tomato puree, sugar, garlic and cream. Cook for 5 minutes. Season it to taste.Serve the spring rolls with the dip on the side.TIP:For a vegetarian alternative replace the bacon with a cup of cooked chopped mushrooms. To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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