Crispy fried boiled eggs tossed in a fiery, tangy Indo-Chinese sauce with crunchy bell peppers and onions. A perfect appetizer that's packed with flavor and ready in under 40 minutes.
Prep15 min
Cook20 min
Servings4
Serving size: 1 serving
400cal
15gprotein
25gcarbs
26g
Ingredients
8 large Eggs
4 tbsp All-Purpose Flour
4 tbsp Corn Starch
1 tsp Ginger Garlic Paste
1 tsp Kashmiri Red Chilli Powder (For color and mild heat)
Crispy, golden-fried spring rolls filled with a savory mix of scrambled eggs, crunchy vegetables, and classic Indo-Chinese sauces. A perfect party appetizer or evening snack that's irresistibly delicious.
Crispy Egg Spring Rolls and tangy Chilli Egg Dry – a perfectly spiced, quick-to-make, energy-giving lunch!
This indo_chinese dish is perfect for lunch. With 748.74 calories and 24.96g of protein per serving, it's a nutritious choice for your meal plan.
fat
Sesame Oil
(For the sauce, can use vegetable oil)
4 cloves Garlic (Finely chopped)
1 inch Ginger (Finely chopped)
2 pcs Green Chilli (Slit lengthwise)
1 large Onion (Cut into 1-inch cubes or petals)
1 medium Green Bell Pepper (Cut into 1-inch cubes)
2 tbsp Soy Sauce (Use low-sodium if preferred)
1 tbsp Red Chilli Sauce (Adjust to your spice preference)
2 tbsp Tomato Ketchup
1 tsp Rice Vinegar
0.5 tsp Sugar (To balance the flavors)
2 tbsp Spring Onion Greens (Chopped, for garnish)
Instructions
1
Boil and Prepare Eggs
Place 8 large eggs in a saucepan and cover with cold water by at least one inch. Bring to a rolling boil over high heat.
Once boiling, turn off the heat, cover the pan, and let the eggs sit for 10-12 minutes.
Drain the hot water and immediately transfer the eggs to an ice bath or run under cold water for 2-3 minutes to stop the cooking process.
Carefully peel the hard-boiled eggs and slice them in half lengthwise. Set aside.
2
Make the Batter
In a medium mixing bowl, whisk together the all-purpose flour, corn starch, ginger garlic paste, Kashmiri red chilli powder, 1/2 tsp of black pepper powder, and 1/2 tsp of salt.
Gradually add about 1/2 cup of water, whisking continuously to form a smooth, thick, lump-free batter. The consistency should be similar to pancake batter, thick enough to coat the back of a spoon.
3
Fry the Eggs
Heat 2 cups of vegetable oil in a deep pan or wok over medium-high heat. The oil is ready when a drop of batter sizzles and floats to the top.
Gently dip each egg half into the batter, ensuring it's fully coated, and let any excess drip off.
Carefully slide the battered eggs into the hot oil. Fry in batches of 4-5 to avoid overcrowding the pan.
Fry for 3-4 minutes, turning occasionally, until they are golden brown and crispy on all sides.
Using a slotted spoon, remove the fried eggs and place them on a wire rack to drain excess oil.
4
Prepare the Chilli Sauce
In a large wok or skillet, heat 1 tbsp of sesame oil over high heat.
Add the chopped ginger, garlic, and slit green chilies. Sauté for about 30 seconds until fragrant.
Add the cubed onion and bell pepper. Stir-fry for 2-3 minutes, keeping the heat high to ensure the vegetables remain crisp-tender.
Reduce the heat to medium. Add the soy sauce, red chilli sauce, tomato ketchup, rice vinegar, sugar, and the remaining 1/2 tsp of salt and 1/2 tsp of black pepper.
Stir everything well to combine and let the sauce simmer for 1 minute until it slightly thickens.
5
Combine and Serve
Add the crispy fried egg halves to the wok with the prepared sauce.
Gently toss to coat the eggs evenly with the sauce. Be careful not to break the eggs or make the coating soggy by over-mixing.
Turn off the heat, garnish with freshly chopped spring onion greens.
Serve immediately as a hot and crispy appetizer.
348cal
10gprotein
21gcarbs
25gfat
Ingredients
8 sheets Spring Roll Wrappers (approx. 8x8 inch)
4 large Eggs
1 cup Cabbage (finely shredded)
1 medium Carrot (julienned)
0.5 medium Capsicum (julienned)
1 medium Onion (thinly sliced)
2 count Green Chillies (finely chopped)
1 tsp Ginger Garlic Paste
1 tbsp Soy Sauce
1 tsp Red Chilli Sauce
1 tsp White Vinegar
0.5 tsp Black Pepper Powder
0.75 tsp Salt (divided)
2 tbsp Vegetable Oil (for the filling)
2 tbsp All-Purpose Flour (for sealing slurry)
3 tbsp Water (for sealing slurry)
2 cup Oil (for deep frying)
Instructions
1
Prepare the Filling
In a bowl, whisk the 4 large eggs with 1/4 tsp of salt and a pinch of black pepper.
Heat 1 tbsp of vegetable oil in a wok or large pan over medium-high heat. Pour in the whisked eggs and scramble them until just cooked but still soft. Remove from the pan and set aside.
In the same pan, add the remaining 1 tbsp of oil. Add the ginger garlic paste and chopped green chillies. Sauté for 30 seconds until fragrant.
Add the sliced onions and cook for 1-2 minutes until they turn translucent.
Increase the heat to high. Add the shredded cabbage, julienned carrots, and capsicum. Stir-fry for 2-3 minutes. The vegetables should be tender-crisp, not mushy.
Reduce the heat to medium. Add the soy sauce, red chilli sauce, white vinegar, remaining 1/2 tsp of salt, and black pepper powder. Mix everything well.
Return the scrambled eggs to the pan. Gently toss to combine with the vegetables. Turn off the heat.
Transfer the filling to a plate or tray and spread it out to cool down completely. This step is crucial to prevent the wrappers from becoming soggy.
2
Assemble the Spring Rolls
In a small bowl, mix 2 tbsp of all-purpose flour with 3 tbsp of water to create a smooth, thick paste. This will act as a glue to seal the rolls.
Place a spring roll wrapper on a clean, flat surface in a diamond shape (one corner pointing towards you).
Spoon about 2-3 tablespoons of the cooled filling onto the lower third of the wrapper, leaving about 2 inches of space from the corners.
Fold the bottom corner up and over the filling, tucking it in snugly to create a tight cylinder.
Fold in the left and right corners towards the center, like folding an envelope.
Roll the cylinder up tightly towards the top corner. Just before you reach the end, brush the edges of the top corner with the flour paste.
Complete the roll, pressing gently to seal it securely. Repeat with the remaining wrappers and filling.
3
Fry the Spring Rolls
Heat the oil for deep frying in a kadai or deep pan over medium heat until it reaches about 175°C (350°F). To test, drop a small piece of wrapper into the oil; it should sizzle and float to the top without browning too quickly.
Carefully slide 2-3 spring rolls into the hot oil at a time. Do not overcrowd the pan, as this will lower the oil temperature and result in greasy rolls.
Fry for 3-5 minutes, turning them occasionally, until they are golden brown and crispy on all sides.
Using a slotted spoon, remove the fried spring rolls from the oil and place them on a wire rack or a plate lined with paper towels to drain excess oil.
4
Serve
Serve the egg spring rolls hot and crispy with your favorite dipping sauce, such as sweet chilli sauce, schezwan sauce, or a simple soy-vinegar dip.
