Recipe: Egg Roll

Egg Roll. Egg rolls are a variety of deep-fried appetizers served in American Chinese restaurants. An egg roll is a cylindrical, savory roll with shredded cabbage, chopped pork, and other fillings inside a thickly-wrapped wheat flour skin, which is fried in hot oil. Learn how to make egg rolls right at home!

These homemade egg rolls are filled with pork and vegetables, all wrapped up and fried to crispy perfection. The perfect make-ahead appetizer for any event! Place egg rolls into heated oil and fry, turning occasionally, until golden brown. You can have Egg Roll using 19 ingredients and 25 steps. Here is how you cook that.

Ingredients of Egg Roll

1. of For wrap.
2. 1 cup of All purpose flour.
3. 1/2 tsp of Salt.
4. 1 tsp of sugar.
5. 1 tsp of oil.
6. as needed of Warm Water.
7. of For Filling.
8. 2 of Eggs.
9. 1 of medium size Onion.
10. 2 of Green Chillies.
11. 1 of Lemon.
12. 1/2 tsp of Chaat masala.
13. 1/3 cup of chopped Beans.
14. 1/3 cup of chopped Carrot.
15. 1 tsp of Garam masala.
16. 1/2 tsp of Red Chilli powder.
17. as needed of Oil.
18. to taste of Salt.
19. 1 tbsp of Tomato Ketchup.

Remove from oil and drain on paper towels or rack. Put on serving plate and top with sesame seeds if desired. These Chinese homemade egg rolls rival any restaurant! They are bursting with juicy pork, cabbage, mushrooms, carrots, and bean sprouts all wrapped up and fried OR BAKED to crispy perfection.

Egg Roll instructions

1. Add the flour, salt, sugar, and oil in a mixing bowl..
2. Combine the ingredients until the fat is well dispersed in the flour..
3. Now add the warm water and knead the dough for about 5 minutes until it is soft and smooth..
4. Coat it with oil, cover the bowl, and allow it to rest for 30 minutes..
5. Cook beans and carrot till soft in a pan with salt, garam masala, chilli powder and few drop of oil..
6. Mix together finely sliced onions, chopped green chillies and the juice of half a lemon..
7. Divide dough in 2 equal portions and make big size balls..
8. Take a ball and roll it out to a disc about 12 cm large..
9. Apply a thin layer of oil on the surface and sprinkle some dry flour..
10. Cut from a sharp knife in the middle of the disc along a radius and roll it in the shape of a cone.(see pic).
11. Press down to flatten, apply some oil and roll it again to disc 22 cm in diameter..
12. Heat 2 tsp oil in a flat frying pan or tava..
13. Add the paratha and fry it on both sides until golden..
14. Rotate the paratha continuously and flipping often, for a nice crust on sides..
15. Beat an egg with a pinch of salt and keep aside..
16. Heat 1 tsp oil in tava and spread egg mixture evenly like omelette..
17. After few seconds keep paratha on omelette..
18. Flip gently and cook for a minute..
19. Transfer it to a plate, with the egg side facing up..
20. Spread cooked veggies in a row on the centre of the paratha..
21. Sprinkle pickled onions over veggies..
22. Spread tomato ketchup on it..
23. Form a tight roll, making sure the filling is all enclosed within the paratha..
24. Wrap with a paper or aluminum foil around two-thirds part of roll..
25. Enjoy hot, tangy and tasty egg roll..

Warning: these egg rolls are RIDICULOUS. We think the Nilla coating really takes them over the This isn't your average egg roll recipe! The filling is delicious and you can change it up to any fruit you. Baking egg rolls definitely creates a different texture than frying, but I still liked them A LOT. I also experimented with freezing the egg rolls uncooked.

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