Egg Roll
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.
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
Instructions
- 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.
- 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.
- 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).
- 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.
- 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).
- Make a cut on one side from the center with a knife and roll it as shown.
- Seal the bottom end. Press it with your hand on the surface as shown. Flatten it again, this time preferably to a round shape.
- 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).
- 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).
- 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).
- Now, remove the paratha from the frying pan when it looks like this.
- 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).
- Flip it. Let it cook nicely.
- Remove it carefully. Place it on a flat surface with the egg surface on top.
- 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.
- 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).
- Now, remove the toothpick, if you have used any, and wrap the roll in a butter paper. Seal it from the bottom.
- Your delicious homemade egg rolls are ready to serve.
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Notes
Do not skip adding sugar in the maida dough. This gives the authentic street food taste in my egg rolls.
I have used water at room temperature to knead the dough. There is no need to use warm water for it.
Cutting and rolling the paratha twice add layers to the egg roll. Sprinkling dry maida makes these layers clearly visible. Do not skip this part.
You can also directly crack the egg on the paratha itself and stir it but that needs practice, especially while flipping the paratha quickly.
You can add the lime juice in the salad while rolling the paratha or before as I have done.
Nutrition Info (Estimation Only)
Nutrition Facts
Egg Roll
Amount per Serving
Calories
365
Calories from Fat 135
% Daily Value*
Fat
15
g
23
%
Saturated Fat
1
g
6
%
Trans Fat
0.1
g
Polyunsaturated Fat
5
g
Monounsaturated Fat
7
g
Cholesterol
0.5
mg
0
%
Sodium
102
mg
4
%
Potassium
157
mg
4
%
Carbohydrates
51
g
17
%
Fiber
2
g
8
%
Sugar
2
g
2
%
Protein
7
g
14
%
Vitamin A
1324
IU
26
%
Vitamin C
2
mg
2
%
Calcium
17
mg
2
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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