Desi Egg Roll Recipes

INDIAN KOLKATA EGG ROLLS

Steps:

• Beat eggs. Add a little milk or salt if desired. Have all salad ingredients thinly sliced and ready.
• Heat 1/4 of the oil in a flat large frypan.
• Pour 1/4 of the egg mix in and swirl it around to make an omlette the size of the roti. Before the egg sets, place a roti on top and press down gently.
• When egg is cooked, flip roti and cook for a couple of seconds.
• Remove from the frying pan and place on a board, egg side up.
• Arrange 1/4 of the sliced cucumber and onion and 1 sliced chilli (and chicken if using) in a line up the centre of the roti. Squeeze on a little tomato sauce.
• Roll up with the salad ingredients in the middle.
• Wrap with a piece of lunch paper/greaseproof paper to hold it all together,.
• Repeat for the rest of the egg, roti, and salad ingredients.
• Enjoy!

DESI EGG ROLL

Steps:

• Boil the eggs and once done cut them to petite diced form.
• Dice the tomato to a petite size.
• Finely chop the onions, serrano peppers, garlic and the cilantro.
• In a flat pan add 2 tbsp of oil and once heated saute (on medium heat) the onions till golden brown and then add the rest of the ingredients (except cilantro and the tortilla) stir fry for 5-8 minutes and you should smell the strong flavors by that time. Add the chopped cilantro to the cooked filling.
• Remove from heat and we can now use this mix as filling for the rolls. You can use any kind of roll for this but since I wanted to use items readily available I recommend flour tortilla. Fill the tortilla with the egg filling and roll it up and use some water to secure the edges of the tortilla.
• Once done with the above step we are ready to deep fry these rolls. Fry them till they are crispy and golden brown.
• Remove and place on paper napkin to remove excess oil.
• Serve hot with ketchup or even better with your favorite chutney.

BEST EGG ROLLS

Steps:

• Season pork with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. Set aside.
• In another large skillet heat oil to about 375 degrees F (190 degrees C) or medium high heat. While oil is heating, combine flour and water in a bowl until they form a paste. In a separate bowl combine the cabbage, carrots and reserved pork mixture. Mix all together.
• Lay out one egg roll skin with a corner pointed toward you. Place about a 1/4 to 1/3 cup of the cabbage, carrot and pork mixture on egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll.
• Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Put on serving plate and top with sesame seeds if desired.