Championship Boerewors spring rolls

28 August 2014

More than 44 000 pieces of Checkers Championship Boerewors have been tasted and judged by a panel of chefs from the South African Chefs Association every year since the inception of the competition 22 years ago. Jenny Morris creates a delicious twist on this old braai favourite, which the whole family will love. This can be served as a light lunch or the perfect summer dinner with a fresh salad. Get the kids to jump in and help with the preparation.

Championship Boerewors spring rolls

Serves 12


30 ml (2 T) olive oil

4 medium onions, peeled and sliced into rings

15 ml (1 T) fresh coriander, chopped

2 cloves garlic, crushed

45 ml (3 T) sweet chilli sauce

feta cheese, crumbled

salt and pepper to taste

12 spring roll wrappers

1 egg, lightly beaten for egg wash

12 pieces thick or thin Championship Boerewors (+/- 8 cm long, exclusive to Checkers), cooked

oil for deep-frying


  • Heat the olive oil and add the onions. Cook them down slowly until they’re golden and sweet.
  • Cool them right down and then place them in a bowl and stir in the coriander, garlic, sweet chilli sauce and feta cheese. Season with salt and pepper.
  • Lay your spring roll wrappers on a flat surface so you have a diamond shape, with the one tip pointing towards you. Brush each with the egg wash.
  • Place the cooked boerewors and the onion mixture on the corner closest to you, and fold it over.
  • Repeat until you have enough spring rolls. Preheat the oil to 180 °C and fry the spring rolls until crisp and golden. Serve with sweet chilli sauce.

-Jenny Morris

T=tablespoon, t=teaspoon, c=cup

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