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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.
For 4 servings
Prepare the Filling
Assemble the Spring Rolls
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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.
This indo_chinese recipe takes 45 minutes to prepare and yields 4 servings. At 353.48 calories per serving with 9.6g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
Fry the Spring Rolls
Serve
Mix in some cooked and cooled Hakka noodles with the vegetable filling for a more substantial 'Egg Noodle Spring Roll'.
Incorporate shredded cooked chicken, crumbled paneer, or minced shrimp into the filling for an extra protein boost.
For a lower-fat option, brush the assembled spring rolls with a little oil and bake at 200°C (400°F) for 15-20 minutes, or air fry at 190°C (375°F) for 10-12 minutes, flipping halfway through, until golden and crisp.
Include thinly sliced mushrooms in the vegetable stir-fry for an added umami flavor and texture.
Eggs are a complete protein source, containing all the essential amino acids necessary for muscle repair, growth, and overall body function.
This recipe includes a variety of vegetables like cabbage, carrots, and capsicum, which provide essential vitamins, minerals, and dietary fiber for digestive health.
The combination of carbohydrates from the wrapper and fats from the eggs and cooking oil provides a quick and satisfying source of energy.
A single homemade Egg Spring Roll contains approximately 150-180 calories, depending on the size and the amount of oil absorbed during frying.
Egg Spring Rolls can be a part of a balanced diet. They contain protein from eggs and vitamins from vegetables. However, since they are deep-fried, they are high in fat and calories. For a healthier alternative, consider baking or air-frying them.
Yes, you can assemble the spring rolls and store them in an airtight container in the refrigerator for up to 24 hours. You can also freeze them for up to a month. Fry them directly from frozen, adding a few extra minutes to the cooking time.
Soggy spring rolls are usually caused by a few things: the filling was too wet or not cooled completely, the rolls were not sealed properly, or the frying oil was not hot enough, causing them to absorb too much oil.
Absolutely! To bake, preheat your oven to 200°C (400°F), brush the rolls with oil, and bake for 15-20 minutes. For an air fryer, cook at 190°C (375°F) for 10-12 minutes, flipping halfway. They will be crispy, though the texture will be slightly different from deep-fried ones.
Classic choices include sweet chilli sauce, Schezwan sauce, hot garlic sauce, or a simple dip made with soy sauce, vinegar, and chopped chillies.