Vegetable Egg Rolls

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Easy

Take a look at more Snacks Recipes. You may also want to try DRY FRUIT MODAK , Potato and Corn Rolls, Palazthappam, Avocado Toast

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  • For Filling/Curry: 3 - garlic cloves
  • Small bunch - spring onions
  • 4 - green chillies
  • 1/4 cup - beans
  • 1/4 cup - carrot
  • 1/4 cup - cabbage
  • 1/4 cup - capsicum
  • 1/4 cup - potato, boiled
  • Soya sauce - to taste
  • Green chilly sauce - to taste
  • Oil
  • Salt
  • For Dough: 1.5 cups - maida
  • 1/2 cup - wheat flour
  • 1 tsp - oil
  • 1 pinch - salt
  • Others: eggs
  • Pepper powder
  • Tomato ketchup
  • Ajinomoto (optional)

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.