Crispy, golden-fried wrappers filled with a savory mix of stir-fried noodles and vegetables. This popular Indo-Chinese appetizer is a guaranteed crowd-pleaser, perfect for parties or a satisfying snack.
Prep25 min
Cook20 min
Servings4
Serving size: 2 pieces
451cal
10gprotein
54gcarbs
22g
Ingredients
8 pieces Spring Roll Wrappers (Frozen, thawed)
1.5 cup Cabbage (Finely shredded)
1 cup Carrots (Julienned)
1 cup Capsicum (Thinly sliced)
0.5 cup Spring Onions (Chopped, greens and whites separated)
A quick and satisfying Indo-Chinese classic! Fluffy scrambled eggs tossed with day-old rice, crisp vegetables, and savory sauces. Perfect for a weeknight dinner, this dish comes together in under 20 minutes and is a fantastic way to use up leftover rice.
Crispy veg spring rolls with protein-packed egg fried rice - a quick and satisfying dinner delight!
This indo_chinese dish is perfect for dinner. With 1314 calories and 29.58g of protein per serving, it's a nutritious choice for your meal plan.
fat
2 tbsp Soy Sauce
1 tsp White Vinegar
0.5 tsp Black Pepper Powder
0.5 tsp Salt (Adjust to taste)
2 tbsp Vegetable Oil (For stir-frying)
2 tbsp All-Purpose Flour (For sealing paste)
3 tbsp Water (For sealing paste)
2 cup Oil (For deep frying)
Instructions
1
Prepare the Filling
Heat 2 tbsp of vegetable oil in a wok or large pan over high heat.
Add the minced ginger, garlic, and optional green chili. Sauté for 30 seconds until fragrant.
Add the spring onion whites, shredded cabbage, julienned carrots, and sliced capsicum. Stir-fry for 2-3 minutes until the vegetables are tender-crisp.
Add the boiled noodles, soy sauce, vinegar, black pepper powder, and salt. Toss well to combine everything and cook for another minute.
Turn off the heat, stir in the spring onion greens, and transfer the filling to a large plate or bowl. Spread it out to cool completely.
2
Assemble the Spring Rolls
In a small bowl, mix the all-purpose flour with water to create a smooth, thick paste for sealing.
Place a spring roll wrapper on a clean surface in a diamond shape (one corner pointing towards you).
Spoon about 2-3 tablespoons of the cooled filling onto the bottom third of the wrapper.
Fold the bottom corner up and over the filling, tucking it in tightly.
Fold the left and right corners towards the center, creating an envelope shape.
Continue rolling tightly towards the top corner. Apply the flour paste to the edges of the top corner and press firmly to seal the roll.
Repeat this process for all wrappers and filling, placing the finished rolls on a plate without them touching.
3
Fry the Spring Rolls
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 2-3 spring rolls into the hot oil, ensuring not to overcrowd the pan.
Fry for 4-5 minutes, turning occasionally, until they are golden brown and crispy on all sides.
Using a slotted spoon, remove the fried rolls and place them on a wire rack to drain any excess oil.
Repeat with the remaining rolls.
4
Serve
Serve the hot and crispy spring rolls immediately with sweet chili sauce, schezwan sauce, or your favorite dipping sauce.
863cal
20gprotein
157gcarbs
15gfat
Ingredients
4 cup Basmati Rice (cooked and chilled, preferably day-old)
3 pcs Egg (large)
3 tbsp Vegetable Oil (or any neutral high-smoke point oil)
5 cloves Garlic (finely minced)
1 inch Ginger (finely minced)
2 pcs Green Chilli (finely chopped, adjust to taste)
1 pcs Carrot (medium, finely diced)
0.25 cup French Beans (finely chopped)
1 pcs Capsicum (small, finely diced (any color))
0.25 cup Spring Onion Whites (chopped)
0.25 cup Spring Onion Greens (chopped, for garnish)
2 tbsp Soy Sauce (naturally brewed)
1 tbsp Red Chilli Sauce (or sriracha)
1 tsp White Vinegar (or rice vinegar)
0.5 tsp Black Pepper Powder (freshly ground)
1 tsp Salt (adjust to taste, as soy sauce is salty)
Instructions
1
Prep Vegetables and Eggs
Ensure all vegetables are washed, finely chopped, and ready to go. The cooking process is very fast.
In a small bowl, whisk the 3 large eggs with a pinch of salt and pepper until lightly frothy.
2
Scramble the Eggs
Heat 1 tablespoon of oil in a wok or large, heavy-bottomed pan over medium-high heat.
Pour in the whisked eggs. Let them set for a few seconds, then gently scramble for 1-2 minutes until they are just cooked but still soft and moist.
Immediately remove the scrambled eggs from the wok and set them aside on a plate.
3
Sauté Aromatics and Vegetables
Add the remaining 2 tablespoons of oil to the same wok and increase the heat to high. Wait for the oil to shimmer.
Add the minced garlic, ginger, green chillies, and chopped spring onion whites. Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic.
Add the diced carrot, french beans, and capsicum. Continue to stir-fry on high heat for 2-3 minutes. The vegetables should be tender but still have a crisp bite.
