Egg Spring Roll

1. 1

   Step 1

   • a.Prepare the Filling
   • b.In a bowl, whisk the 4 large eggs with 1/4 tsp of salt and a pinch of black pepper.
   • c.Heat 1 tbsp of vegetable oil in a wok or large pan over medium-high heat. Pour in the whisked eggs and scramble them until just cooked but still soft. Remove from the pan and set aside.
   • d.In the same pan, add the remaining 1 tbsp of oil. Add the ginger garlic paste and chopped green chillies. Sauté for 30 seconds until fragrant.
   • e.Add the sliced onions and cook for 1-2 minutes until they turn translucent.
   • f.Increase the heat to high. Add the shredded cabbage, julienned carrots, and capsicum. Stir-fry for 2-3 minutes. The vegetables should be tender-crisp, not mushy.
   • g.Reduce the heat to medium. Add the soy sauce, red chilli sauce, white vinegar, remaining 1/2 tsp of salt, and black pepper powder. Mix everything well.
   • h.Return the scrambled eggs to the pan. Gently toss to combine with the vegetables. Turn off the heat.
   • i.Transfer the filling to a plate or tray and spread it out to cool down completely. This step is crucial to prevent the wrappers from becoming soggy.
2. 2

   Step 2

   • a.Assemble the Spring Rolls
   • b.In a small bowl, mix 2 tbsp of all-purpose flour with 3 tbsp of water to create a smooth, thick paste. This will act as a glue to seal the rolls.
   • c.Place a spring roll wrapper on a clean, flat surface in a diamond shape (one corner pointing towards you).
   • d.Spoon about 2-3 tablespoons of the cooled filling onto the lower third of the wrapper, leaving about 2 inches of space from the corners.
   • e.Fold the bottom corner up and over the filling, tucking it in snugly to create a tight cylinder.
   • f.Fold in the left and right corners towards the center, like folding an envelope.
   • g.Roll the cylinder up tightly towards the top corner. Just before you reach the end, brush the edges of the top corner with the flour paste.
   • h.Complete the roll, pressing gently to seal it securely. Repeat with the remaining wrappers and filling.
3. 3

   Step 3

   • a.Fry the Spring Rolls
   • b.Heat the oil for deep frying in a kadai or deep pan over medium heat until it reaches about 175°C (350°F). To test, drop a small piece of wrapper into the oil; it should sizzle and float to the top without browning too quickly.
   • c.Carefully slide 2-3 spring rolls into the hot oil at a time. Do not overcrowd the pan, as this will lower the oil temperature and result in greasy rolls.
   • d.Fry for 3-5 minutes, turning them occasionally, until they are golden brown and crispy on all sides.
   • e.Using a slotted spoon, remove the fried spring rolls from the oil and place them on a wire rack or a plate lined with paper towels to drain excess oil.
4. 4

   Step 4

   • a.Serve
   • b.Serve the egg spring rolls hot and crispy with your favorite dipping sauce, such as sweet chilli sauce, schezwan sauce, or a simple soy-vinegar dip.

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