Egg and Vegetable Spring Rolls
ChineseQuick Snacks & Street FoodDesi eggsMedium
Crisp spring rolls filled with egg, cabbage and carrots — crunchy outside, savoury inside, with chilli sauce.
Prep time15 min
Cook time10 min
Total time25 min
Servings4
Ingredients
- 2 eggs
- 1 cup shredded cabbage
- 1 carrot, julienned
- 2 spring onions, chopped
- 1 tbsp soy sauce
- 1/2 tsp black pepper
- 8 spring roll wrappers
- oil for frying
- chilli sauce to serve
Method
- Scramble the eggs in a pan and set aside.
- Stir-fry the cabbage, carrot and spring onion for 2 minutes, then add soy sauce, pepper and the scrambled egg.
- Place a spoon of filling on each wrapper, fold and roll tightly, sealing the edge with water.
- Deep-fry for 2–3 minutes until golden and crisp.
- Drain and serve hot with chilli sauce.
Nutrition — estimated per serving
Calories (estimate)260 kcal
Protein (estimate)9 g
Fat (estimate)12 g
Carbs (estimate)28 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg). Contains egg, wheat (wrappers) and soy (soy sauce). Do not overfill the wrappers or they will split. Seal the edges well with water. For a lighter version, bake at 200°C for 12–15 minutes. Serve immediately so they stay crisp.