Egg Spring Roll

Name: Egg Spring Roll
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: indian
Ingredients: 1 cup all-purpose flour (for spring roll wrappers); 0.75 cup water (for batter); 0.5 tsp salt (divided); 1 tsp oil (for wrapper batter); 6 pcs egg; 1 pcs onion (medium, finely sliced); 1 cup cabbage (finely shredded); 1 pcs carrot (small, julienned); 2 pcs green chili (finely chopped); 4 pcs garlic (cloves, minced); 1 pinch black pepper; 1 tbsp red chili sauce; 1 tbsp tomato ketchup

RATING

4.5/5(78)

TASTE SCORE

9/10

Crisp, flaky wraps filled with a quick spiced egg and vegetable mixture, then rolled and pan-fried until golden. This Indian street-style snack is satisfying, easy to make, and great with ketchup or chili sauce.

PREP

20m

COOK

20m

SERVES

1 PIECE

267 cal

SERVINGS

METHOD · 7 STEPS

mix · ~10 min
Make the wrapper batter.
1.Add all-purpose flour and 1 pinch of salt to a bowl.
2.Pour in water gradually and whisk into a smooth, lump-free batter.
3.Mix in 1 tsp oil and let the batter rest for 10 minutes.
TIPThe batter should be thinner than pancake batter so it spreads into a light wrapper.
fry · ~5 min
Cook the spring roll wrappers.
1.Heat a nonstick pan over low heat and lightly grease if needed.
2.Pour a small ladle of batter and swirl quickly into a thin circle.
3.Cook until the surface sets and the edges lift slightly, about 40 seconds.
4.Remove without browning and repeat to make 4 wrappers.
TIPKeep the heat low so the wrappers stay soft and flexible instead of turning crisp.
saute · ~5 min
Cook the vegetable base.
1.Heat 2 tbsp oil in a pan over medium heat.
2.Add onion, garlic, and green chili, then cook until lightly softened, 2 to 3 minutes.
3.Add cabbage and carrot and cook for 2 minutes so the vegetables stay slightly crisp.
4.Season with 0.5 tsp salt and black pepper.
mix · ~5 min
Add the eggs and finish the filling.
1.Crack the eggs into the pan with the vegetables.
2.Scramble gently until the eggs are just cooked and still soft.
3.Mix in red chili sauce and tomato ketchup.
4.Take the filling off the heat and let it cool for 5 minutes.
TIPDo not overcook the eggs or the filling turns dry and the rolls lose their soft center.
assemble · ~4 min
Fill and roll the spring rolls.
1.Place one wrapper on a flat surface.
2.Add a quarter of the egg filling near one side.
3.Fold in the sides and roll tightly into a neat log.
4.Repeat with the remaining wrappers and filling.
fry · ~6 min
Pan-fry the rolls until golden.
1.Heat 3 tbsp oil in a wide pan over medium heat.
2.Place the rolls seam-side down and cook until golden on one side.
3.Turn gently and fry all around until crisp and evenly browned.
4.Remove the rolls and rest briefly before slicing.
TIPStart seam-side down so the rolls seal well and do not open in the pan.
serve
Serve the egg spring rolls hot.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Resting the batter helps the flour hydrate, so the wrappers spread thinner and tear less.
2
Cook wrappers only until set; any browning makes them brittle and harder to roll.
3
Let the egg filling cool before rolling, or steam will soften the wrappers and make them split.
4
Keep the vegetable mix slightly crisp so the filling stays textured instead of turning mushy.
5
Roll tightly but do not overstuff, otherwise the spring rolls can burst while pan-frying.
6
After frying, rest the rolls on a rack or paper towel so the crust stays crisp.

RECIPE VARIATIONS