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.
Easy egg rolls
- Preheat the oven to 180° C.
- 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.
- Add 6 extra-large free-range eggs, 4 tablespoons cream, ¼ teaspoon salt and whisk until well combined.
- Pour into the prepared tray and scatter over the picked leaves of 4 tablespoons of parsley.
- Bake for 8-10 minutes or until just set.
- Remove from the oven and invert onto a sheet of baking paper placed on a flat surface.
- Peel off the baking paper and discard.
- Spread the egg base with 150 g cream cheese and top with 250 g ham, making sure the top of the omelette is covered.
- Using the baking paper to guide, gently roll lengthways and discard the paper.
- Cut into slices and serve warm or chilled.
- Serve with either sweet chilli sauce or tomato ketchup.
(Serves 4)
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