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
Main Ingredients Eggs, Tortillas, Capsicum (Bell Peppers)
Main Equipment Non-stick pan
Level Of Cooking Medium
- 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
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.
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.
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.
(PS: This recipe tastes just as good if you add diced chicken and cook with the veggies.)
3 responses to “Egg Roll – Shack Saturdays Special”
Indian street food is amazing (Rick Stein reckons it’s the best street food in the world) – thanks for sharing a recipe that can be made at home!
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Complete pleasure, Laura! 🙂 Indian street food is indeed fabulous. I miss it always and try to recreate some of them in my kitchen in Singapore.
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Oh Singapore well they have great Indian food in Little India – I remember one where you sit on the floor – I believe it’s well known!