Egg Spring Roll with Schezwan Egg Noodles

Instructions

1. 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. 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. 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. 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.