Easy and Simple Breakfast Recipe in 15 minutes /Easy and Quick egg Roll//Egg Roll Nepali style

flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds fiber and nutrients.

soy sauce

🥗Healthier: tamari

💰Cheaper: salt + water

Tamari is gluten-free.

oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier but can be more expensive.

cabbage

🥗Healthier: kale

💰Cheaper: lettuce

Kale is nutrient-dense and can be used as a substitute.

Prepare the dough by mixing flour and water until smooth, then let it rest for 30 minutes.

Chop cabbage, carrots, and onions finely.

Heat oil in a pan over medium heat and sauté onions until translucent, about 3-4 minutes.

Add ginger and garlic, cooking for an additional minute until fragrant.

Stir in chopped cabbage and carrots, cooking until softened, about 5-7 minutes.

Season the mixture with salt, pepper, green chilies, and soy sauce, then remove from heat.

In a bowl, whisk eggs with salt and pepper until well combined.

Heat a non-stick skillet over medium heat and pour in a thin layer of egg to form an omelet, cooking until just set, about 2-3 minutes.

Remove the omelet and place it on a flat surface.

Place a portion of the vegetable filling on one edge of the omelet and roll it tightly.

Repeat the process with remaining eggs and filling.

Heat oil in a frying pan over medium heat until shimmering.

Fry each rolled egg until golden brown on all sides, about 2-3 minutes per side.

Remove from oil and drain on paper towels before serving.

Cooking Techniques

Spice Level:

Allergens