Vegetable Egg Rolls

Recipe by
Total Time:
15-30 minutes
Nutrition facts:

240 calories calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Easy

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How to Make Vegetable Egg Rolls

  • Finely chop all the vegetables.
  • Mix all the dough ingredients with water like chapatti dough.
  • Cover with wet cloth and keep it aside.
  • In a non-stick kadai, put oil and add finely chopped garlic.
  • Add spring onions, let fry for 2 minutes.
  • Add green chillies followed by beans, potato, carrot, capsicum, and lastly, cabbage.
  • Add little salt, place lid and cook on low flame stirring occasionally.
  • When the vegetables become soft, turn up the flame. Add chilly sauce and soy sauce.
  • Turn off the stove. The filling is done.
  • Make chapatti out of the dough.
  • On a tawa, roast the chapatti. When half done, beat egg and pour on top of it, spread it with a spoon.
  • Add a little salt and pepper.
  • Put oil around the chapatti and turn it over.
  • It becomes like an omelette on top of chapatti.
  • Take it off from the tawa and spread some tomato ketchup on top of it.
  • Then put some filling on it. Roll it and serve.