Egg Spring Rolls with Sweet Chili Sauce

Instructions

1. 1

   Prepare Eggs and Sealing Paste

   • In a small bowl, whisk together 2 tbsp of all-purpose flour and 3 tbsp of water to form a smooth, thick paste for sealing. Set aside.
   • In a separate bowl, whisk the 4 eggs with 1/4 tsp of salt and a pinch of black pepper.
   • Heat 1 tbsp of oil in a wok or large pan over medium heat. Pour in the whisked eggs and scramble them until just cooked but still soft. Remove from the pan and set aside.
2. 2

   Stir-Fry the Vegetable Filling

   • In the same wok, heat the remaining 1 tbsp of oil over high heat.
   • Add the ginger paste, garlic paste, and finely chopped green chilies. Sauté for 30 seconds until fragrant.
   • Add the thinly sliced onions and stir-fry for 1 minute until they turn translucent.
   • Add the shredded cabbage, julienned carrots, and sliced capsicum. Continue to stir-fry on high heat for 2-3 minutes. The vegetables should be tender-crisp, not mushy.
   • Stir in the soy sauce, white vinegar, the remaining 3/4 tsp of salt, and 1/2 tsp black pepper. Mix everything well.
   • Turn off the heat. Gently fold in the scrambled eggs. Transfer the filling to a plate and spread it out to cool completely.
3. 3

   Assemble the Spring Rolls

   • Lay a spring roll wrapper on a clean surface in a diamond shape (one corner pointing towards you).
   • Place about 2 heaping tablespoons of the cooled filling near the bottom corner.
   • Fold the bottom corner up and over the filling, tucking it in snugly.
   • Fold the left and right corners towards the center, creating an envelope shape.
   • Roll it up tightly towards the top corner. Dab the flour paste on the inside of the top corner and press to seal the roll securely.
   • Repeat this process with the remaining wrappers and filling, placing the finished rolls on a tray without them touching.
4. 4

   Deep-Fry to Golden Perfection

   • Heat the oil for deep-frying in a kadai or deep pan over medium-high heat until it reaches 180°C (350°F).
   • Carefully slide 3-4 spring rolls into the hot oil, ensuring not to overcrowd the pan.
   • Fry for 3-4 minutes, turning them occasionally, until they are evenly golden brown and crispy.
   • Using a slotted spoon, remove the spring rolls from the oil and place them on a wire rack to drain any excess oil.
5. 5

   Serve Hot

   • Serve the egg spring rolls immediately while they are hot and crispy with your favorite dipping sauces like sweet chili sauce or Schezwan chutney.