Egg Spring Rolls
Crispy, golden, and irresistibly delicious, these Egg Spring Rolls are the perfect blend of savory comfort and satisfying crunch! Stuffed with a flavorful mixture of scrambled eggs, stir-fried shredded carrots, cabbage, and green onions, all seasoned with soy sauce, sesame oil, and garlic, these rolls are a dream for snack or appetizer enthusiasts. The lightly fried spring roll wrappers encase the rich filling, creating a delightful contrast of textures with every bite. Quick to prepare with just 35 minutes from start to finish, they’re perfect for parties, game nights, or a fun family dinner. Serve these egg-stuffed delights with your favorite dipping sauces, such as sweet chili or soy sauce, for an elevated snacking experience. Perfect for those seeking egg appetizers, crispy snacks, or Asian-inspired recipes, these Egg Spring Rolls are sure to impress.
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Recipe Information
Ingredients
- 10 pieces Spring roll wrappers
- 4 large Eggs
- 1 cup Shredded carrots
- 1 cup Shredded cabbage
- 3 stalks Green onions (chopped)
- 2 tablespoons Soy sauce
- 1 teaspoon Sesame oil
- 2 cloves Garlic (minced)
- 3 tablespoons Vegetable oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Cornstarch
- 2 tablespoons Water
Instructions
In a medium bowl, beat the eggs with a pinch of salt and black pepper. Heat 1 tablespoon of vegetable oil in a non-stick pan over medium heat and scramble the eggs until fully cooked. Remove from heat and set aside to cool.
In the same pan, heat 1 tablespoon of vegetable oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the shredded carrots, shredded cabbage, and chopped green onions to the pan. Stir-fry for 2-3 minutes until the vegetables soften slightly.
Stir in the scrambled eggs, soy sauce, and sesame oil. Mix well and cook for another 1-2 minutes. Remove the mixture from the heat and let it cool completely.
In a small bowl, mix the cornstarch and water together to create a slurry. This will be used to seal the spring rolls.
Take one spring roll wrapper and place it on a clean, flat surface in a diamond orientation (with one corner facing you). Add 2-3 tablespoons of the egg and vegetable filling near the bottom corner of the wrapper.
Fold the bottom corner of the wrapper over the filling, then fold in the sides, and roll it tightly upwards. Brush a little cornstarch slurry on the top corner to seal the spring roll. Repeat with the remaining wrappers and filling.
In a deep skillet or wok, heat the remaining 1 tablespoon of vegetable oil over medium heat. Fry the spring rolls in batches, turning occasionally, until they are golden brown and crispy. This should take about 2-3 minutes per batch.
Remove the spring rolls from the skillet and place them on a plate lined with paper towels to drain excess oil.
Serve the egg spring rolls hot with your favorite dipping sauce, such as sweet chili or soy sauce.
Nutrition Facts
Calories |
148 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.5 g | 10% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 341 mg | 15% | |
| Total Carbohydrate | 16.0 g | 6% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 1.1 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 28 mg | 2% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 120 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
