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Crispy, golden-fried spring rolls packed with a savory filling of scrambled eggs and crunchy vegetables. A perfect Indo-Chinese appetizer for parties or a satisfying evening snack.
For 4 servings
Prepare Eggs and Sealing Paste
Stir-Fry the Vegetable Filling
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Crispy, golden-fried spring rolls packed with a savory filling of scrambled eggs and crunchy vegetables. A perfect Indo-Chinese appetizer for parties or a satisfying evening snack.
This indo_chinese recipe takes 45 minutes to prepare and yields 4 servings. At 422.67 calories per serving with 11.87g of protein, it's a moderately challenging recipe perfect for appetizer or snack.
Assemble the Spring Rolls
Deep-Fry to Golden Perfection
Serve Hot
Add 1 cup of cooked, shredded chicken or finely chopped shrimp to the vegetable filling along with the eggs for extra protein.
For a vegetarian alternative, replace the eggs with 1 cup of crumbled paneer (Indian cottage cheese), adding it at the end with the sauces.
Add 1 cup of boiled and cooled Hakka noodles to the filling for a more substantial and classic 'Indo-Chinese' style spring roll.
For a lower-fat option, place the assembled rolls on a baking sheet, brush with oil, and bake at 200°C (400°F) for 15-20 minutes, or until golden and crispy, flipping once.
Eggs are a primary ingredient, providing high-quality complete protein that is essential for muscle repair, immune function, and overall body maintenance.
Packed with vegetables like cabbage, carrots, and capsicum, these rolls offer dietary fiber, vitamins (like Vitamin A and C), and minerals that support digestive health and provide antioxidants.
The combination of carbohydrates from the wrapper and fats from cooking provides a quick and satisfying source of energy, making it an effective snack to curb hunger.
Each egg spring roll contains approximately 115-130 calories, primarily depending on the size of the roll and the amount of oil absorbed during the deep-frying process.
While delicious, Egg Spring Rolls are considered an indulgent snack rather than a health food because they are deep-fried. They do offer protein from eggs and nutrients from vegetables. For a healthier alternative, try baking or air-frying them.
Absolutely. You can prepare the filling up to 24 hours ahead of time and store it in an airtight container in the refrigerator. Make sure it has cooled completely before you begin wrapping.
The key is to fry at the correct temperature, around 180°C (350°F). Oil that is too cool will be absorbed by the wrapper. Frying in small batches and draining on a wire rack instead of paper towels also helps keep them crisp and less greasy.
Yes, they freeze very well. After assembling the rolls, place them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag for storage. You can fry them directly from frozen; just add 2-3 extra minutes to the frying time.
Wrappers can tear if they are too dry or if the filling is too wet or warm. Make sure your wrappers are properly thawed and keep them covered with a damp cloth while you work. Also, ensure your filling is cool and not overly saucy.