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4 Mins delivery

Egg Roll

Serves 4
35 mins
334 Kcal
A staple street food, Egg Roll is recognisable for its light taste and rich combination of textures. It is a tasty combination of a soft, crumbly flatbread wrapped around an egg filling with spiced tastes, often topped with the freshness of green chutney or other finishing sauces. Originally a Kolkata favourite for snack time when mealtime is not required on the go, it has gained infamy far and wide throughout the Indian subcontinent. The rolled outer layer of paratha or a thin roti is crispy and chewy in texture, contrasting the softness of the egg inside. Eggs, under basic spices like salt, pepper, and turmeric, are cooked rich and savoury. Some versions include finely chopped onions, green chillies, and fresh herbs like cilantro, adding delicious bursts of flavour with a bit of heat in the mix. What makes an Egg Roll more irresistible is its versatility. It can be moulded with several fillings, such as sliced vegetables and pickled onions or even a drizzle of spicy sauces and tangy ketchup. This adds dynamic contrast to the smoothness of the eggs by presenting a different flavour in each bite. A warm, egg-filled paratha with fresh toppings makes a great harmony of taste and texture. Whether it is a quick snack, a light meal, or even breakfast, an Egg Roll bursts of flavours in a convenient package, it is perfect for street food: easy to carry, flavoured, and satisfying. The Egg Roll is a time-old favourite for those looking for delicious and filling fun on the go.

Ingredients required for Egg Roll

  1. 1/2 cup cooked protien
  2. 1/4 cup green onions
  3. 1 cup cabbage
  4. 1/2 cup carrot
  5. 2 cloves garlic
  6. 1 egg
  7. 1 tbsp sesame oil
  8. Salt
  9. Pepper
  10. Soy sauce

Cooking steps for Egg Roll

  1. 1
    Mix all of the shredded cabbage 1 cup, shredded carrots 1/2 cup, cooked protein 1/2 cup (diced pork, chicken, shrimp, tofu), green onions 1/4 cup chopped, and two cloves minced garlic together in a large bowl. That colourful mix forms the base for your filling for the recipe of egg roll. The combination of fresh vegetables and protein presents this excellent filling with flavour and texture, making any egg roll recipe scrumptious.
  2. 2
    Mix all ingredients very well so the flavours are evenly spread out in the filling.
  3. 3
    Add soy sauce and sesame oil to the mixture of vegetables and protein.
  4. 4
    Season with salt and pepper according to your preference.
  5. 5
    Mix all ingredients very well so they combine evenly. The soy sauce and sesame oil will give flavour to the filling, so it'll be savoury to eat.
  6. 6
    Add about one tablespoon of oil to a large skillet and put it on the stove on medium heat.
  7. 7
    Stir in your filling mixture and cook over medium heat, approximately 5-7 minutes or until your vegetables are a bit tender; this will meld all your flavours together.
  8. 8
    Turn off the heat and let cool for a few minutes while you get your wrappers ready.
  9. 9
    Lay out a clean, flat surface for assembling the egg rolls.
  10. 10
    Readily have your egg roll wrappers at hand and next to it a small bowl of water to seal the edges, as an organised space will make this assembly much more manageable.
  11. 11
    Put an egg roll wrapper on your counter, like a diamond, with one corner towards you.
  12. 12
    Put in about two tablespoons of the filling in the centre of the wrapper. Do not overfill, as it will make it difficult to roll.
  13. 13
    Fold over the comer nearest you, enclosing the filling, and tuck it in so it is around the filling. Then, fold in the sides. You should see a sealed pocket.
  14. 14
    Roll the wrapper away from you and roll it up as tight as you can.
  15. 15
    Insert your finger into the beaten egg and dab little bits of the egg on the edge of the wrapper to seal it. This way, nothing will leak out when the wontons are deep-frying.
  16. 16
    Roll the remaining wrappers and fill and assemble all of them.
  17. 17
    Place rolled egg rolls on a parchment-lined plate or baking sheet so they don't stick around.
  18. 18
    Fill a large frying pan with oil about 2-3 inches deep.
  19. 19
    Heat over medium-high.
  20. 20
    Test the oil by adding a small piece of wrapper-should sizzle.
  21. 21
    Fry the egg rolls in batches till golden; turn with tongs for even cooking, about 3-5 minutes.
  22. 22
    Drain on paper towels to remove excess oil.
  23. 23
    Serve with dipping sauces such as sweet and sour, soy sauce, or spicy mustard.
  24. 24
    Add veggies like bean sprouts or bell peppers to your stuffing and enjoy this recipe of egg roll.

Shop Ingredients

Soy Sauce
54
1
162
1
60
1
48
1
156
1
47
1
300
1
280
1
Salt
27
1
21
1
22
1
50
1
107
1
56
1
106
1
47
1
76
1
75
1
Sesame Oil (1 Tbsp)
432
1
516
1
280
1
507
1
Egg (1)
98
1
119
1
135
1
236
1
59
1
50
1
139
1
356
1
265
1
92
1
Pepper
47
1
270
1
243
1
153
1
135
1
130
1
173
1
117
1
216
1
86
1
Garlic (2 cloves)
113
1
106
1
158
1
155
1
130
1

FAQs

How is an egg roll different from a spring roll?

The main difference between the two types of spring rolls is in the wrappers and how they are made. The wrappers on egg rolls are thicker dough-based and crisp after frying. Spring rolls have much thinner wrapping and are usually made from rice paper. Spring rolls can even be fried or eaten fresh, depending on which spring roll it is and region-specific. Spring rolls generally tend to be less oily and greasier than egg rolls that, deep-fried, appear richer.

Do I need to pan-fry the egg rolls? Can they be baked?

Baking is another great alternative to cooking egg rolls, a healthier version of deep frying. Preheat your oven to 400 F (200 C). Set up the egg rolls arranged on the baking sheet lined with parchment paper or lightly greased oil. Brush or spray them with oil to crisp them. Bake until about 20-25 minutes, turning them halfway through, until golden brown and crispy. While baked egg rolls won't be quite as crispy as deep-fried, they're crunchy enough and give that delightful crunch with many fewer calories and less oil.

Can I make egg rolls ahead of time and store them?

You bet. You can make the egg rolls ahead of time and store them. There are several options: Assemble the egg rolls and roll up tightly. Then, store in the fridge for one day before frying or baking. To store longer, lay raw egg rolls on a baking sheet in the freezer once solid and store them in an airtight container or sealable bag. They may be frozen for up to 3 months. Cooked: Egg rolls can be stored in the refrigerator for 2-3 days after cooking. The best way to reheat them is to bake them in the oven or air fryer so they stay crisp; microwave them, and they go soft.