Egg Spring Rolls

1. 1
   prep

   Prepare the filling ingredients.

   1.Finely shred the cabbage and julienne the carrot.

   2.Finely chop the spring onions, separating the white and green parts.

   3.Finely chop the green chili, mince the garlic, and grate the ginger.
2. 2
   mix

   Beat the eggs.

   Crack the eggs into a bowl. Add a pinch of salt and freshly ground black pepper. Beat well with a fork until the yolks and whites are fully combined and slightly frothy.

3. 3
   saute · ~2 min

   Scramble the eggs.

   Heat 1 teaspoon of oil in a non-stick pan over medium heat. Pour in the beaten eggs and stir continuously until soft curds form. Cook until just set but still moist, about 2 minutes. Transfer to a plate and break into small pieces.

   TIPDo not overcook the eggs; they should be soft and slightly moist so they don't dry out during frying.
4. 4
   saute · ~4 min

   Stir-fry the vegetables.

   1.Heat the remaining 1 teaspoon oil in the same pan over high heat.

   2.Add the white parts of spring onions, garlic, ginger, and green chili. Sauté for 30 seconds until fragrant.

   3.Add the shredded cabbage and julienned carrot. Stir-fry on high heat for 2 minutes.

   4.Add soy sauce and a pinch of salt. Toss well and cook for another 1 minute.

   5.Turn off the heat. The vegetables should be cooked but still crunchy.

   TIPStir-fry on high heat to keep the vegetables crisp. Do not cover the pan.
5. 5
   mix

   Combine the filling.

   Add the scrambled eggs and the reserved green spring onion tops to the vegetable mixture. Toss gently until everything is evenly combined. Let the filling cool completely to room temperature.

   TIPWarm filling will make the spring roll wrappers soggy. Ensure it is completely cool before rolling.
6. 6
   prep

   Make the sealing paste.

   In a small bowl, mix 1 tablespoon of all-purpose flour with 2 tablespoons of water to form a smooth, thick paste. This will act as glue to seal the rolls.

7. 7
   assemble

   Roll the spring rolls.

   1.Place one spring roll wrapper on a clean, dry surface with one corner pointing towards you.

   2.Place about 2 tablespoons of the cooled filling near the bottom corner, leaving some space from the edges.

   3.Fold the bottom corner over the filling and tuck it tightly under the filling.

   4.Fold the left and right corners inward over the filling to enclose it.

   5.Roll firmly upwards towards the top corner.

   6.Apply a dab of the flour paste on the top corner to seal the roll shut. Repeat with remaining wrappers and filling.

   TIPRoll the spring rolls as tightly as possible without tearing the wrapper to prevent oil from seeping in during frying.
8. 8
   fry · ~8 min

   Deep fry the spring rolls.

   1.Heat oil in a wok or deep pan over medium heat. The oil is ready when a small piece of wrapper sizzles and rises immediately (about 350°F/175°C).

   2.Carefully slide in 3-4 spring rolls at a time, being careful not to overcrowd the pan.

   3.Fry for 3-4 minutes, turning occasionally, until they are crisp and evenly golden brown on all sides.

   4.Remove with a slotted spoon and drain on paper towels.

   TIPMaintain a steady medium heat. If the oil is too hot, the rolls will brown quickly outside but remain cold inside. Too cold, and they'll absorb excess oil.
9. 9
   serve

   Serve hot with dipping sauce.

   Serve the Egg Spring Rolls immediately while hot and crispy, with sweet chili sauce or tomato ketchup on the side.

Cuisines we love