Tuesday, November 24, 2015

Egg Rolls

  • Spring roll pastry 
  • Oil for deep fry
  • Egg - 6 nos
  • Capsicum, chopped -  1 nos / 1/2 cup
  • Cabbage, shredded - 1 cup
  • Grated fresh ginger - 1 tbsp
  • Pepper powder - 1 tbsp
  • Turmeric powder - 1/4 tbsp
  • Salt to taste
  • Olive Oil - 1 tbsp


To make the filling:-
  • In a large saute pan or wok, heat oil, add grated ginger, cabbage and capsicum and  stir-fry the vegetables for about 2 minutes.
  • Now add  pepper powder, turmeric powder,salt and egg and  stirring frequently. Set aside.

To make rolls:-
  • Place 2 tablespoons of the filling in a straightline across the bottom  of the wrapper.
  • Fold the sides and the bottom and then tightly roll the egg roll towards the unfolded corner.

  • In a large wok or saucepan over high heat, heat cooking oil.
  • When it's hot, drop egg rolls into the oil and allow them to cook for 2-3 minutes or until the rolls are golden brown. 
  •  Remove the egg rolls to a paper-towel-covered plate to allow them to drain. 
  • Serve hot.

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