Breakfast springrolls

Illanique Van Aswegen
4 servings Prep: 50 mins, Cooking: 30 mins By Food24
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Ingredients (19)

SPRINGROLLS:
12 bacon — streaky, sliced
6 eggs — large
60 ml cream
5 ml butter
salt and freshly ground black pepper
125 ml sun-dried tomatoes — in oil
60 ml mayonnaise — French-style
250 ml mozzarella cheese — grated
16 spring roll wrappers
15 ml flour — cake
15 ml water
oil — for deep frying
Dipping sauce:
15 ml butter
15 ml flour — cake
1x tomato purée — tinned
5 ml sugar
5 ml garlic — cloves, finely chopped
250 ml cream
salt and freshly ground black pepper
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Method:

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 cool

Add 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.  

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