Rajasthani Style Egg Roll

Ingredients

In the Rajasthani Style Egg Roll, we adapt the traditional American Chinese Egg Roll to incorporate the unique flavors and spices of Rajasthani cuisine. The filling is enhanced with Rajasthani spices such as cumin, coriander, turmeric, and red chili powder, giving it a distinct Rajasthani twist. Additionally, the cooking technique is modified to pan-frying instead of deep-frying, which is commonly used in Rajasthani cuisine. We alse have the original recipe for Egg Roll, so you can check it out.

• 4 eggs 4 eggs
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 small onion, finely chopped 1 small onion, finely chopped
• 1 small bell pepper, finely chopped 1 small bell pepper, finely chopped
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• Salt to taste Salt to taste
• 4 large egg roll wrappers 4 large egg roll wrappers
• Vegetable oil for pan-frying Vegetable oil for pan-frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 3.5g
• Carbohydrates (total, sugars): 18g, 2g
• Protein: 10g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a bowl, whisk the eggs until well beaten. Set aside.
2. 2.
   Heat vegetable oil in a pan over medium heat. Add the chopped onion and bell pepper. Sauté until they turn soft and translucent.
3. 3.
   Add the cumin powder, coriander powder, turmeric powder, red chili powder, and salt to the pan. Mix well.
4. 4.
   Pour the beaten eggs into the pan and scramble them with the spiced onion and bell pepper mixture. Cook until the eggs are fully cooked and scrambled. Remove from heat and let it cool slightly.
5. 5.
   Take an egg roll wrapper and place a portion of the egg mixture in the center. Fold the sides of the wrapper towards the center and roll it tightly, sealing the edges with a little water.
6. 6.
   Heat vegetable oil in a pan over medium heat for pan-frying. Carefully place the rolled egg rolls in the pan and cook until they turn golden brown and crispy on all sides.
7. 7.
   Remove the egg rolls from the pan and drain excess oil on a paper towel.
8. 8.
   Serve the Rajasthani Style Egg Rolls hot with your favorite chutney or sauce.

Treat your ingredients with care...

• Egg roll wrappers — Ensure the wrappers are fresh and not dried out. Keep them covered with a damp cloth to prevent them from drying while assembling the rolls.

Tips & Tricks

• For an extra kick of heat, add finely chopped green chilies to the egg mixture.
• Experiment with different vegetables like shredded cabbage or carrots for added texture and flavor.
• Serve the Rajasthani Style Egg Rolls with a tangy tamarind chutney or mint chutney for a traditional Rajasthani touch.
• If you prefer a healthier version, you can bake the egg rolls in the oven instead of pan-frying them.
• Make sure the oil is hot enough before adding the egg rolls to ensure they turn crispy and golden brown.

Serving advice

Serve the Rajasthani Style Egg Rolls as a delicious appetizer or snack. They can also be enjoyed as a light meal accompanied by a fresh salad or raita.

Presentation advice

Arrange the Rajasthani Style Egg Rolls on a platter, garnished with fresh coriander leaves and a sprinkle of chaat masala for an attractive presentation.