Egg Roll – Shack Saturdays Special

Egg Rolls take me back to my childhood in Patna, India. We used to get these rolls on the road-side carts and those were the yummiest ones I have ever had. These roll-ups take the least effort and are best for a breakfast or as an evening snack.

Here are the steps for you all;

Preparation Time 15-20 minutes
Cooking Time 5-7 minutes
Servings 4
Main Ingredients Eggs, Tortillas, Capsicum (Bell Peppers)
Main Equipment Non-stick pan
Course Breakfast/Snack
Level Of Cooking Medium

Ingredients                                                                  

• Eggs  4
• Tortillas (thin flat breads made from wheat flour)  4
• Capsicum (Bell Peppers)  1 diced
• Onion  1 large diced
• Carrot  1 diced
• Chopped Garlic  3-4 cloves
• Chopped Ginger  1/2 inch
• Chopped Green Chillies  2
• Cooking Oil  enough for pan frying (around 2-3 tablespoons)
• Tomato Sauce  4 tablespoons
• Chilli Sauce  2 tablespoons
• Black Pepper Powder  1 teaspoon
• Lemon juice  1 tablespoon
• Salt  to taste

Method

  Step 1
For the stuffing – Heat a pan with 1 tablespoon of olive oil. Add chopped ginger and garlic.  Sauté for 1 minute. Then add diced onions and sauté  for 2 minutes. Add carrot and continue to sauté for 3-4 minutes. Add the diced capsicums (bell peppers), chopped chillies, salt and black pepper powder. Sauté all the veggies for 4-5 minutes. Switch-off the flame. Make sure the veggies are not fully cooked. Keep this mixture aside.

Step 2
For the egg rolls – Beat 4 eggs with some red chilli powder, ground black peppercorn and salt to taste and keep aside. Head a non-stick pan/griddle with a teaspoon or two of cooking oil. Pu 1/4th of the egg mix and spread across the pan, now quickly put one tortilla on top of the egg mix in the pan. Press the tortilla from all sides to ensure it sticks well to the omelette. Now just like omelette, flip the egg along with tortilla and cook from the other side.

Step 3
After about a minute take the egg and tortilla wrap out on a tissue paper/baking paper and start by spreading a tablespoon of tomato sauce, followed by the chilli sauce. Then in the centre put a line of the onion and bell peppers stuffing. Sprinkle some lemon juice all over. Roll the egg wrap from both the sides. Now wrap it with the tissue paper/baking paper and you are all set. Repeat this step for the remaining egg mix, tortillas and stuffing.

Egg Rolls are best served for breakfast or as snacks.

Happy Weekend!
Anugya

(PS: This recipe tastes just as good if you add diced chicken and cook with the veggies.)