Indian Egg Rolls Recipes

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!

Steps:

• For each egg roll wrapper, heat 1/2 tbsp oil in frying pan over med-high heat.
• Place an egg roll wrapper in the pan and let it brown lightly.
• Flip and brown lightly on the other side.
• Remove from pan and set aside.
• Lightly beat the eggs and mix in the onion, milk and spices.
• For each egg roll wrapper, pour about 1/3 cup of egg mixture into the frying pan.
• When the egg mixture starts to cook, place a wrapper on top of it.
• When the egg is nearly cooked, flip the wrapper/egg over and cook for a few seconds.
• Repeat a couple of times.
• Remove the wrapper/egg and roll it up with the wrapper on the outside of the roll.

Steps:

• Heat 2 tablespoons vegetable oil in large wok over medium-high heat. Stir-fry pork for 3 minutes. Transfer pork to paper towel-lined plate and set aside.
• In a large bowl, mix the cabbage, carrot, green bell pepper, onion, garlic and ginger. In a small bowl, mix the cornstarch, soy sauce, and molasses until smooth.
• Heat 2 tablespoons oil in wok. Stir in cabbage mixture in batches, cooking each batch 3 to 4 minutes, just until tender. Return vegetables to bowl, and mix in pork. Stir in the cornstarch mixture.
• Prepare a work surface for rolling the egg rolls. Lay several egg roll wrappers in a row. Place the water in a small bowl; you'll use this for sealing.
• Place about 2 to 3 tablespoons filling on each egg roll wrapper. Dip a finger in the water and run it along the edge of the wrapper. Fold one corner of wrapper over filling. Fold wrapper sides over filling. Roll wrappers to form egg rolls (See Cook's Note).
• Heat 1 quart oil in a deep fryer to 365 degrees F (185 degrees C).
• Fry egg rolls in batches in the hot oil until golden brown. Drain on paper towels and serve with sweet and sour sauce.