Hot Brown Spring Rolls

By: Hannah Lee Leidy
Kentucky hot brown spring rolls

This portable version of the Kentucky Hot Brown involves Southern favorites like bacon, pimento cheese, roasted turkey, and Roma tomato, all packaged into a crispy wonton wrapper. Pair with a creamy mornay sauce for a luscious, comforting bite.

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Makes 24 spring rolls


  • 1½ pounds roasted turkey breast, finely chopped
  • 4 Roma tomatoes, seeded and diced
  • 8 slices cooked bacon, finely chopped
  • 8 tablespoons pimento cheese
  • (24) 4-inch wonton wrappers
  • 1 egg, beaten
  • ½ cup canola oil
  • Mornay sauce, (recipe follows)
  • Parsley, for garnish
  • Paprika, for garnish

  • Mornay Sauce
  • 1 tablespoon butter
  • 1 tablespoon flour
  • ¼ cup heavy whipping cream
  • ¼ cup whole milk
  • 2 tablespoons Parmesan cheese, shredded
  • 1 pinch nutmeg
  • Salt and pepper 
  1. In mixing bowl, combine turkey, tomatoes, bacon, and pimento cheese.
  2. Place wonton on flat, clean work surface. Brush wonton with beaten egg.
  3. Place 1 tablespoon filling in a line in lower corner of wonton. Fold right quarter of wonton toward center and filling. Follow with left quarter and then roll. Repeat for remaining wontons.
  4. In small sauce pan set over medium, heat oil to 350 degrees. Fry egg rolls 2 to 3 at a time until golden brown. Remove from oil and drain on paper towel-lined plate. Serve with Mornay sauce for dipping and garnish with parsley and paprika.

Mornay Sauce

  1. In small saucepan set over medium heat, melt butter. Whisking constantly, add flour and cook until light brown in color, being careful not to burn . 
  2. Add cream and milk, continually stirring until smooth. 
  3. Add Parmesan and nutmeg. Season to taste with salt and pepper. Stir until cheese melts and sauce thickens, about 8 to 10 minutes. Keep warm.
  • Recipe By
    Josh Bettis from The Brown Hotel in Louisville, Kentucky

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