Egg Roll is one of the most loved Kolkata street foods. Delicious flaky flatbread, covered with egg on one side and filled with a simple salad of onion and cucumber. A little amount of chaat masala is added for flavor. A tiny dollop of ketchup and it’s wrapped casually.
These homemade egg rolls are almost identical to what you’d get at a Chinese restaurant! Serve warm with egg roll sauce or soy sauce if desired.
An egg roll is a fried appetizer that’s found on countless Chinese-American restaurant menus. If you are fond of meat or cheese you can add it too and make an awesome roll. So prepare this easy egg recipe and impress your loved ones with your culinary skills!
Ingredients for Egg roll
- 300 g maida (flour)
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 tablespoons oil
- Water as required
- 2 medium size Onion, slice
- 2 small cucumber
- 2 fresh Green chilli, chopped
- 1 carrot
- A handful of chopped fresh cilantro leaves
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon tomato ketchup
- 1/2 teaspoon green chilli sauce
- A pinch of chaat masala
- Salt to taste
- 2 whole Egg
- pinch of salt
Instructions for Egg roll
- In a mixing bowl, add the flour, salt, and sugar.
- Give it a mix and add the oil. Mix the oil nicely.
- Add water as required and knead a soft dough.
- Shape the dough into a ball, rub little oil and cover it with a cloth.
- Let it rest for 30 minutes.
- Cut thick slices of onion and capsicum, grate the carrots, and keep aside.
- Mix together finely sliced onions, capsicum, carrots, salt to taste and the juice of half a lime.
- Finely chop the green chili and keep it in a bowl.
- Also, keep the finely chopped cilantro in a different bowl.
For Layered Paratha
- Divide the well-rested dough into 3 portions and shape each portion into a small dough ball.
- As you work with one dough ball, make sure you cover the rest with the cloth.
- Roll the dough ball into a very thin sheet, almost transparent.
- Starting from one edge, make small pleats by folding the rolled dough. Then, swirl the pleat to form a circle like a swiss roll Make sure to tug in the end neatly.
- Shape the rest of the dough balls the same way. Cover and let it rest for 5 to 10 minutes before you roll it for the paratha.
- Place a cast iron pan or any heavy bottom skillet at medium heat.
- Drizzle a little oil in the medium hot skillet and place the rolled paratha. Gently press and keep rotating the paratha on the skillet.
- Cook for 1 minute, drizzle a little oil on top and flip. Cook for one minute while gently pressing.
- Flip and cook for a Continue flipping and cooking until you see golden brown spots all over. Take it off the skillet
- Whisk one egg in a bowl with a tiny pinch of salt.
- Drizzle little oil on the skillet, pour the egg and immediately place the cooked paratha on top of the egg.
- Cook for a few seconds and carefully flip it around.
- Layer the onion cucumber salad in the center of the paratha, add a little green chili (if using), a little cilantro, and sprinkle some chaat masala.
- Add tomato ketchup, and green chilli sauce as per your taste.
- Wrap it with parchment paper. Make sure to seal the bottom.
- Serve it
Fry the egg rolls until they’re golden-brown and crispy. Drain on wire racks and/or paper towels. Sprinkle the finished egg rolls with sesame seeds (if you have them) and serve with your dipping sauce of choice.
Pair your homemade egg rolls with soy sauce, duck sauce, or one of these Asian-inspired ideas:
Quick Egg Roll Dipping Sauce
Sesame Dipping Sauce
Sweet and Sour Dipping Sauce
Tips and variations
- You can always substitute layered paratha to a plain paratha . It’s also amazing with Malaysian flat bread. And for a quick not traditional version, just go with store bought whole wheat tortillas.
- To enhance the taste, you can some grated cheese to your egg roll.
- To make the egg roll healthier, you can replace regular refined oil with healthier oil or low-fat butter.
- For the filling, you can be as creative as you want. You could make it heavy or light, vegetarian or non-vegetarian.