Indian Egg Rolls Food

INDIAN EGG ROLLS

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.

INDIAN KOLKATA EGG ROLLS

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!