Spring Rolls with Egg Recipe
Create these delightful spring rolls filled with eggs and fresh vegetables for a crisp and tasty snack or appetizer.
Equipment
- 1 Non-stick pan For preparing the egg filling
- 1 Frying pan For frying the spring rolls
Ingredients
- 3 Eggs Beaten
- 1 cup Mixed vegetables Chopped (carrots, cabbage, bell peppers)
- 1 tbsp Soy sauce
- 1 tsp Salt
- 1 tsp Black pepper Freshly ground
- 8 Spring roll wrappers
- for frying Oil
Instructions
- Heat a non-stick pan over medium heat and scramble the eggs.
- Add chopped vegetables, soy sauce, salt, and pepper; cook until vegetables are tender.
- Remove from heat and let the mixture cool.
- Place a spoonful of the egg mixture in the center of each spring roll wrapper.
- Fold the sides and roll tightly. Seal the edge with water.
- Heat oil in a frying pan over medium-high heat and fry the rolls until golden brown.
- Drain on paper towels and serve hot.
Notes
For a vegetarian version, omit the eggs and increase the quantity of vegetables; add tofu for protein.
Nutrition
Serving: 2gCalories: 220kcalCarbohydrates: 18gProtein: 8gFat: 12gSaturated Fat: 2gCholesterol: 93mgSodium: 480mgPotassium: 200mgFiber: 2gSugar: 2gVitamin A: 15000IUVitamin C: 12.4mgCalcium: 300mgIron: 0.3mg
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