Easy egg rolls for young and old

Trust us, you’re going to want to make these egg rolls by chef Siba Mtongana. Not only are they delicious, they’re ridiculously versatile – young and old will go mad for these, be it for a full meal or a light snack. 

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Easy egg rolls

  1. Preheat the oven to 180° C.
  2. Line a baking tray with greased baking paper, making sure that it overlaps on the shorter sides. In a large jug, whisk 35 g flour and 1 cup milk together.
  3. Add 6 extra-large free-range eggs, 4 tablespoons cream, ¼ teaspoon salt and whisk until well combined.
  4. Pour into the prepared tray and scatter over the picked leaves of 4 tablespoons of parsley.
  5. Bake for 8-10 minutes or until just set.
  6. Remove from the oven and invert onto a sheet of baking paper placed on a flat surface.
  7. Peel off the baking paper and discard.
  8. Spread the egg base with 150 g cream cheese and top with 250 g ham, making sure the top of the omelette is covered.
  9. Using the baking paper to guide, gently roll lengthways and discard the paper.
  10. Cut into slices and serve warm or chilled.
  11. Serve with either sweet chilli sauce or tomato ketchup.

(Serves 4)

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