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Egg rolls are made with an egg paratha stuffed with a cucumber and carrot salad. It is very easy to make egg rolls at home. My recipe explains the steps in detail.

Table of Contents

KEY TAKEAWAYS

Egg roll is one of the most widely consumed and quite filling snack items loved by all.
Serve the egg roll as it is or with additional tomato sauce, mustard sauce, and even green chutney.

Egg rolls offer a slightly spicy, sweet, creamy, and savory taste profile.
The taste of egg rolls is somewhat similar to vegetable rolls and potato rolls, especially with egg.

The Ingredients:

Eggs (1 piece for each egg roll)
Salt – A pinch

To make the dough for the paratha:

250 gram refined wheat flour (maida)
¼ tsp salt
1 tsp sugar
1 tbsp vegetable oil
Water – As required

For the stuffing inside the roll:

2 tbsp carrot (finely sliced)
2 tbsp onion (finely chopped)
2 tbsp cucumber (finely sliced)
3 pieces green chili (roughly chopped)
Fresh lemon – A quarter piece
Black salt – A pinch

To make the sauce:

4 tbsp tomato sauce
1 tbsp green chili sauce

To fry the paratha and egg:

3 tbsp cooking oil (2+1 tbsp)

To make the roll:

Toothpick – 1 piece for each roll (optional)
Butter paper – 1 piece for each egg roll

I remember trying making egg rolls at home for the first time for a family get together. I tried to recollect how the men I saw making egg rolls in the street food stalls in Kolkata. I combined my instincts with it and the result was spectacular, even it being my first attempt.

My dad loved it and so did the others. It smelled good and tasted equally nice. Everyone appreciated me and my attempt, and a few erven suggested I take up cooking class to become a professional chef. I took it as a complement and encouragement to go ahead.

How to Make Egg Roll? (Step by Step Guide with Images)

Step 1: To make the dough, take a clean and dry bowl and put 250 gm of refined wheat flour, ¼ tsp of salt, 1 tsp of sugar, and 1 tbsp of vegetable oil. Mix them nicely. Add water gradually to make a soft dough. Rub some vegetable oil and keep the bowl aside for 30 minutes to set properly.

Step 2: Now, to make the stuffing, take a separate plate and put 2 tbsp of finely sliced carrots, 2 tbsp of finely chopped onion, 2 tbsp of finely sliced cucumber, and 3 pieces of roughly chopped green chilies.

Step 3: Squeeze a quarter of fresh lemon. Mix everything nicely. Keep the plate aside.

(Pro tip: Do not add the salt at this point as the salt will release water and make the salad soggy).

Step 4: Now, to make the sauce, take another small bowl and put 4 tbsp of tomato sauce and 1 tbsp of green chili sauce. Mix them nicely.

Step 5: Now cut relatively larger balls of the dough. Then, take a rolling pin, grease the surface with little bit of vegetable oil and flatten a dough ball roughly like a paratha. When done, rub a bit of vegetable oil and sprinkle a little bit of dry maida on the paratha.

(Pro tip: At this stage, it is alright if it is not perfectly round).

Step 6: Make a cut on one side from the center with a knife and roll it as shown.

Step 7: Seal the bottom end. Press it with your hand on the surface as shown. Flatten it again, this time preferably to a round shape.

Step 8: Now take a frying pan and heat about 2 tbsp of vegetable oil in it in a medium flame.

(Pro tip: You can use more oil if you want but it is not necessary).

Step 9: Place the paratha on the hot frying pan. Let one side of it cook slightly. Flip it. Repeat the process till both sides of the paratha are cooked nicely, especially the sides.

(Pro tip: Use your spatula and a chopstick to move the paratha in circular motion and pressing it while frying. This will cook the sides nicely).

Step 10: In the meantime, take a separate bowl, crack one egg in it and add a pinch of salt. Whisk it nicely with a fork.

(Pro tip: You will need one egg for each egg roll).

Step 11: Now, remove the paratha from the frying pan when it looks like this.

Step 12: Then, put 1 tbsp of vegetable oil in the same frying pan. Pour the whisked egg and spread it nicely. Place the paratha on top of it quickly.

(Pro tip: Place the paratha on the egg spread quickly while the egg is still in liquid state and raw so that it sticks nicely).

Step 13: Flip it. Let it cook nicely.

Step 14: Remove it carefully. Place it on a flat surface with the egg surface on top.

Step 15: Now, put the salad longitudinally on one end of the paratha. Add a pinch of black salt and a bit of the sauce the sauce.

Step 16: Roll the paratha nicely.

(Pro tip: If you are making more than one egg roll at a time, you can put a toothpick after rolling each so that it holds until you wrap it in the butter paper).

Step 17: Now, remove the toothpick, if you have used any, and wrap the roll in a butter paper. Seal it from the bottom.