Egg spring rolls

                 Egg spring rolls recipe made from the scratch. Delicious, scrumptious, crispy...
              
                Spring rolls are an appetizing starter in the Chinese section of the menu. The recipe that I'm sharing today is more of Indo-Chinese being low on Chinese as my Mom does not add any sauces while cooking. And more over these are egg spring rolls having egg in addition to the veggies as my Mom loves including them she also includes it in Egg pepper noodles and Egg macaroni do check them out...

               Egg spring rolls were part of our Iftar menu this week. They were made in abundance as we shared them with neighbors and other family members. My niece instantly messaged me giving a full five star for the rolls and said how much they all loved it. The Egg spring rolls were served along with Chana dal snack (the one in the pic above) and Chudwa.

                Egg spring rolls can be served with Date and tamarind chutney or Til ki chutney to give it an absolute Indian twist or also serve it with tomato ketchup or any other chutney that you'd prefer. You can also omit egg and make it Veg spring rolls and also include or exclude the vegetables of your choice. I highly recommend adding green peas when in season. Now to the detailed recipe:-

Ingredients:

For filling:

1. Cabbage - 2 cups
2. Carrot - 2 to 3 nos
3. Capsicum - 1no
4. Salt - to taste
5. Oil - 1 tbsp

Egg filling:

1. Egg - 2 nos
2. Salt - to taste 
3. Black pepper - 1 tsp
4. Oil - 1 tbsp

For sheet:

1. Palin flour (Maida) - 3 cups
2. Water - as required
3. Milk - 1 tbsp (optional)

Fir frying:

1. Oil - for deep frying

Method:

• Chop cabbage and capsicum very finely.
• Grate the carrots.
• Heat oil in a pan add cabbage followed by capsicum and carrots.
• Saute for a couple of minutes on high flame. 
• Season with salt.
• Remove from flame and keep aside.

                                   

• Heat oil in a pan.
• Beat in the eggs.
• Season with salt and pepper. 
• Scramble the eggs very well. Remove from flame and keep aside.

• In a mixing bowl take flour and add water slowly and knead into a soft dough. You may add a little milk to make the dough softer.
• Pinch out lemon sized balls out of the dough.
• Take one ball and roll into thin sheet like a chapati.
• On one end place the vegetable and scrambled egg mixture.

 

• Roll the lower end upwards to give it a shape of log.
• Using a sharp knife cut the rolls of desired shape and size. My Mom gave a slant cut.

                           

• Slightly press on the ends to prevent the mixture from falling out. Repeat the same with the rest.
• Heat oil in a large pan for deep frying. 
• When the oil is moderately hot slowly slide in the rolls and fry till golden brown on both sides.
• Remove to an absorbent sheet.
• Serve hot.

 

   You may also like to try other Ramadan special recipes like Rava vada, Masala vada, Falafel, Vegetable Oats Kofta and Matar kachori  from My Mom's Kitchen.

Do share your views with me in the comments section below.

Happy Cooking!!!