Egg Spring Roll
Egg spring rolls are made with an egg mixture stuffed inside homemade or store-bought spring roll sheets. The egg stuffing consists of veggies like cabbage, carrots, capsicum, and onions cooked with garlic, green chilies, coriander leaves, and a variety of aromatic spices. The rolls are then deep-fried to a nice golden and crunchy exterior.
Ingredients
To make the stuffing:
- 3 pieces eggs beaten
- 3 tsp cooking oil
- 3 pieces garlic finely chopped
- 1 piece onion small, fine slices
- ¼ cup carrot finely sliced
- ¼ cup cabbage finely sliced
- ¼ cup red capsicum finely sliced
- 2 pieces green chilies finely chopped
- Salt to taste
- ¼ tsp cumin seed powder
- ¾ tsp coriander seed powder
- ½ tsp garam masala powder
- ¼ tsp black pepper powder
- 1 tbsp coriander leaves roughly chopped
To make the slurry:
- 1 tsp refined wheat flour maida
- 2 tsp water
To make the spring roll:
- Spring roll sheets as many as required
To fry the egg spring rolls:
- Cooking oil as much as required for deep frying
Instructions
- Sauté 3 pieces of finely chopped garlic in 3 tsp cooking oil for 30 seconds on a low flame. Then fry fine slices of a small onion for 2 minutes. Add ¼ cup each of finely sliced carrot, cabbage, and red capsicum along with 2 pieces of green chilies (finely chopped). Sauté for 5 minutes.
- Beat 3 eggs. Add to the veggies. Scramble and fry for 3 to 4 minutes or until the mixture is dry.
- Add salt to taste, ¼ tsp of cumin seed powder, ¾ tsp of coriander seed powder, ½ tsp of garam masala powder, and ¼ tsp of black pepper powder. Sauté for a minute. Mix 1 tbsp of roughly chopped coriander leaves. Let the stuffing cool down.
- Make a thick slurry with 1 tsp of refined wheat flour (maida) and 2 tsp of water.
- Put 3 tsp of the egg stuffing on a spring roll sheet. Fold the bottom. Apply the maida paste on both sides.
- Apply maida paste on the two sides again and on the top end. Roll it nicely.
- Heat as much cooking oil as required for deep frying the egg spring rolls. Release them gently in the hot oil one by one.
- Flip a couple of times to fry uniformly on a medium flame. Remove when golden and crispy.
- Your crispy and tasty homemade egg spring rolls are ready.
Subscribe to My YouTube Channel Mitar Cooking!
Notes
I have used red bell pepper. You may use regular green capsicum instead.
Instead of store-bought spring roll sheets you can also make thin roll sheets at home with maida.
Fry the rolls on a medium flame for the perfect crunchiness, a nice golden color and properly cooked inside.
Nutrition Info (Estimation Only)
Nutrition Facts
Egg Spring Roll
Amount per Serving
Calories
323
Calories from Fat 198
% Daily Value*
Fat
22
g
34
%
Saturated Fat
5
g
31
%
Trans Fat
0.04
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
11
g
Cholesterol
279
mg
93
%
Sodium
191
mg
8
%
Potassium
227
mg
6
%
Carbohydrates
19
g
6
%
Fiber
2
g
8
%
Sugar
3
g
3
%
Protein
12
g
24
%
Vitamin A
2047
IU
41
%
Vitamin C
16
mg
19
%
Calcium
62
mg
6
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let me know how it was!
Follow Me @Mitar.Cooking or Tag #mitarcooking!
Like Page @MitarCooking or Tag #mitarcooking!
Follow Me @MitarCooking or Tag #mitarcooking!