Mother’s Day is just around the corner here in North America (Did you know that in the UK, Mother’s Day is celebrated in March?) and we are all looking for something to thank mom for all that she is and all that she has done.
So for the dads with young kids, teenagers, and young adults who are thinking of letting mom sleep in a little on Sunday morning, we have come up with something super quick to prepare, easy to cook up, and tastes marvelous. (And be warned dads, you might want this very same recipe cooked for you on Fathers Day.) Now, this may not apply to those who don’t live with their mother; in that case, we would suggest gifting her a basket full of Sum-m! products.
The recipe came about when a few of us here at Sum-m! headquarters discussed the topic of bacon. Specifically, if bacon really makes everything taste better (and we know that it does). Then we kicked around the idea of a breakfast spring roll, and eventually this version came to be. Now because eggs are considered an allergen, these spring rolls were cooked in our test kitchen, far away from our production plant.
Breakfast in a Roll Recipe
Yields: 12 rolls | Prep Time: 10-15 Minutes | Cook Time: 10-15 Minutes
12 Large Eggs
1 Package of Naturally Smoked Bacon
1 Package of Spring Roll Wrappers
Salt to taste
Pepper to taste
Maple Syrup, for dipping
2 Table Spoon of Butter
Oil, for deep frying
- Beat eggs, salt and pepper in a large bowl until blended.
- Heat butter in a large nonstick skillet over medium heat until melted. Pour in egg mixture. As eggs begin to set, gently pull the eggs across the pan with a spatula, forming large soft curds.
- Continue cooking – pulling, lifting, and folding eggs – until it is thick and no visible liquid eggs remain. Do not stir constantly (Note: count to 15 between every pull). Remove from heat and place on a large plate to cool.
- Heat oil to about 325 degrees in a large pot or large fry pan. If you have a deep fryer, prepare your deep fryer accordingly.
- While your oil is heating, place a single spring roll wrapper, like a diamond, on a flat, clean surface.
- Spoon 1 – 2 table spoon of cooled scrambled eggs near a corner.
- Loosely fold the left and right corner over the eggs.
- Loosely fold the bottom corner over the eggs. Then tuck and lightly roll upwards.
- Take a strip of bacon, and starting from one end of the spring roll, loosely wrap the bacon around the spring roll. (Note: you don’t want to wrap it too tight, because once you fry it, the bacon will tighten around the spring roll and will it may cause the spring roll to curl.)
- Secure the bacon onto the spring roll with a toothpick on each end.
- To fry, carefully place the rolls into the oil. Make sure the oil covers the entire roll. Do not crowd the pan or place the rolls on top of each other.
- Fry the spring rolls until the bacon is crispy and the spring roll wrapper is golden brown. About 4-5 minutes, turning often.
- Remove the cooked spring rolls from the pan and drain on a paper towel.
- Remove the tooth pick before serving.
- Serve with maple syrup as a dipping sauce.