Kids Egg and Veggie Spring Rolls
ChineseKidsDesi eggsMedium
Crispy little spring rolls filled with soft egg and vegetables — a fun, crunchy snack for children.
Prep time15 min
Cook time12 min
Total time27 min
Servings2
Ingredients
- 2 Desi eggs, scrambled softly
- 4 spring roll sheets (or thin roti strips)
- 1/2 cup finely shredded cabbage and carrot
- 1 tablespoon soy sauce
- 1 teaspoon cornflour mixed with 1 tablespoon water (to seal)
- Oil for shallow frying
Method
- Scramble the eggs softly and mix with the cabbage, carrot and soy sauce.
- Lay a spring roll sheet flat, place a spoonful of filling near one corner and roll up tightly, sealing the edge with the cornflour paste.
- Repeat for all 4 rolls.
- Heat oil in a pan and shallow-fry the rolls for 2-3 minutes, turning until golden and crisp.
- Drain on paper, cool slightly and serve with ketchup.
Nutrition — estimated per serving
Calories (estimate)220 kcal
Protein (estimate)8 g
Fat (estimate)10 g
Carbs (estimate)20 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 figures are estimates only. Seal the rolls well so the filling does not leak into the oil. Allergens: egg, wheat (sheets), soy (soy sauce). Pakistani alternative: use frozen spring roll sheets from the local market or thin roti; fill with band gobhi and gajar. Fry just before serving so they stay crisp; do not reheat fried rolls the next day.