Bacon, Brie and Green Chile Spring Rolls

Bacon (9)
  I don’t know about you but I sometimes go through food phases where I get an idea in my head and become obsessed with finding the perfect recipe for it. I’ve gone through biscuit phases, salsa phases, brownie phases, Mac n’ cheese phases, and the list goes on.
One of my favorite phases however was my spring roll phase where I discovered that ANYTHING could go into those little frozen wrappers that I buy at the store. I’ve made spanakopita spring rolls, chicken bacon ranch spring rolls, Vietnamese prawn and pork spring rolls, loaded potato springs rolls, you name it.
   I had to admit it though that my all time FAVORITE ingredient mix was always bacon, Brie and green chile. The saltiness of the bacon pairs well with the creamy Brie and the tang of green chilies finishes it off perfectly.  These spring rolls are great as an easy appetizer/starter when entertaining or make them ahead of time and pop in the freezer for those times when you want to indulge in a tasty snack.
Bacon, Brie and Green Chile Spring Rolls

Yield: 16-18 spring rolls

Bacon, Brie and Green Chile Spring Rolls


  • 36-40 Spring roll wrappers (125 x125mm/5in x 5in)
  • 9 slices of bacon (cut in half)
  • 125g/4.5oz brie (cut into 3cm length, 0.5cm in width)
  • 198g/7oz can of chopped green chillies
  • water (a small bowl)
  • oil for light frying


  1. Carefully peel the spring roll wrappers from one another and place on a dry and even surface.
  2. Lightly sprinkle the wrappers with water using the tips of your fingertips.
  3. In the bottom corner of the wrapper, place bacon diagonally, followed by a slice of brie atop and lastly a teaspoon of chopped green chiles on top.
  4. Fold wrapper corner up onto mixture and roll over.
  5. Tuck the wrapper corners in and fold over one edge over the other.
  6. Wet remaining untucked top corner and roll over.
  7. Repeat the process with spring roll and another wrapper so that it is crispy when toasted.   This is optional but is highly recommended as it prevents the spring rolls from falling apart or getting soggy.
  8. Should make around 16-18 spring rolls.  You can make ahead of time and keep in freezer until ready to toast.
    The best way to cook these spring rolls is in a non stick frying pan with on low to medium heat with a light drizzle of oil or you can bake in oven on 200C/400F until toasted.  Don't bake too long as the cheese has a tendency to leak out, so be watchful!
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Bacon (8)
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One comment on “Bacon, Brie and Green Chile Spring Rolls

  • Sweet Soy and Garlic Crispy Pork Belly – Spicepaw , Direct link to comment

    […] Mother’s Day is coming up and I can’t help but to think about the things my mom taught me when I was young.  One piece of advice that has stood out in my mind over the years is how to cook pork.  ‘You gotta cook pork low and slow.  It’s the only way to go’.  Not only does this tidbit of wisdom rhyme but no truer culinary words were ever spoken.  Cooking pork slow is a good way to prevent the meat from drying out and get the fat to achieve that luscious consistency that just melts in your mouth and makes your brain foodgasm. […]

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