Egg Spring Roll
Crispy, golden-fried spring rolls filled with a savory mix of scrambled eggs, crunchy vegetables, and classic Indo-Chinese sauces. A perfect party appetizer or evening snack that's irresistibly delicious.
For 4 servings
4 steps. 20 minutes total.
- 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
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
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
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.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the filling is completely cool before wrapping. A warm filling will create steam and make the wrappers soggy and prone to tearing.
- 2Do not overfill the spring rolls. This can cause them to burst open while frying.
- 3Seal the edges of the wrapper very well with the flour slurry to prevent the filling from leaking into the oil.
- 4Fry the rolls on a consistent medium heat. If the oil is too hot, the wrapper will burn before the inside is heated. If it's too cool, the rolls will absorb excess oil and become greasy.
- 5You can prepare the rolls ahead of time (up to the wrapping stage) and store them in an airtight container in the refrigerator for up to 24 hours. Fry just before serving for maximum crispiness.
Adapt it for your goals.
Add Noodles
Mix in some cooked and cooled Hakka noodles with the vegetable filling for a more substantial 'Egg Noodle Spring Roll'.
Add ProteinAdd Protein
Incorporate shredded cooked chicken, crumbled paneer, or minced shrimp into the filling for an extra protein boost.
Healthier VersionHealthier Version
For a lower-fat option, brush the assembled spring rolls with a little oil and bake at 200°C (400°F) for 15-20 minutes, or air fry at 190°C (375°F) for 10-12 minutes, flipping halfway through, until golden and crisp.
Add MushroomsAdd Mushrooms
Include thinly sliced mushrooms in the vegetable stir-fry for an added umami flavor and texture.
Why this is on our healthy list.
Good Source of Protein
Eggs are a complete protein source, containing all the essential amino acids necessary for muscle repair, growth, and overall body function.
Packed with Vegetables
This recipe includes a variety of vegetables like cabbage, carrots, and capsicum, which provide essential vitamins, minerals, and dietary fiber for digestive health.
Provides Energy
The combination of carbohydrates from the wrapper and fats from the eggs and cooking oil provides a quick and satisfying source of energy.
Frequently asked questions
A single homemade Egg Spring Roll contains approximately 150-180 calories, depending on the size and the amount of oil absorbed during frying.
