Bobotie Spring Rolls
A proudly South African classic a fun twist!
Ingredients:
For the bobotie filling:
- 1 Tbsp oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 500g beef or lamb mince
- 2 tsp mild curry powder
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp cinnamon
- 2 slices white bread, soaked in ½ cup milk and squeezed
- 2 Tbsp chutney
- 2 Tbsp raisins or sultanas (optional, for sweetness)
- Salt and pepper, to taste
- Fresh coriander, chopped
For the spring rolls:
- 1 packet spring roll pastry sheets, thawed
- 1 egg, beaten (for sealing)
- Oil, for deep frying
For dipping sauce:
- ½ cup chutney
- 2 Tbsp Greek yogurt or mayo
- 1 tsp lemon juice
How To Make Bobotie Spring Rolls
- Heat oil in a large pan.
- Fry onions until soft and golden.
- Add garlic, curry powder, turmeric, cumin, coriander, and cinnamon.
- Cook for 1 minute until fragrant.
- Add mince, breaking it apart with a spoon, and cook until browned.
- Stir in soaked bread, chutney, raisins, salt, and pepper. Simmer 5–10 minutes until well combined.
- Finish with chopped coriander.
- Allow to cool completely before using.
- Place a spring roll sheet on a flat surface with a corner pointing towards you.
- Spoon 1–2 Tbsp of filling near the bottom corner.
- Fold over once, then tuck in the sides and roll tightly.
- Brush the edge with beaten egg to seal.
- Repeat until all filling is used.
- Heat oil in a deep pot, fry Spring rolls in batches until golden brown and crisp, about 3–4 minutes.
- Drain on paper towel.
- Mix chutney, yogurt, and lemon juice for a creamy, tangy dip.