Egg Spring Roll

This is a simple recipe even though there are a few stages that one have to go thru.
A good starter dish for any occasion.

For the spring roll
8 eggs
A pinch of salt
4 tbsp water

Beat the eggs well with salt and water.
Pour the beaten eggs in a sos and spice squeezer (which has a small hole on a tube) or roti jala mould.
Grease a non stick pan and heat it up.Move the squeezer with beaten eggs in a swirl motion to get a lacey design(the way you do the roti jala).Once cooked place on a plate. Do the same until the beaten eggs finishes.

For the salad
300gm purple cabbage (julienne)
50gm salad leaves(shredded)
3 calamansi leves(julienne)
10 large BBQ Thai prawns ( cut into small segments)

In a large bowl mix in all the ingredients fro the salad. Place a spoonful in the center of the egg spring roll , sprinkle some sauce(recipe below) and roll it like you do the normal spring roll or popia.


BBQ Thai Prawns
10 large prawns (discard the shell and head)
5 tsp sugar
2 tbsp Hunt’s BBQ Sauce
1 tbsp Thai chilli sauce
½ tsp dark soy sauce

Combine sugar and sauces to prawns and leave to marinate at least 15mins. Heat up a non stick pan and cook the prawns, turning occasionally. Cut into small segments to add into the salad.


For the sauce
4 red chillies
2 bird’s eye chillies(cili padi)
1 shallots
1 garlic
1 ½ tbsp sugar or more
1 tsp Thai Chilli Sauce
½ cup calamansi lime juice (air limau kasturi)

Blend together the first 5 ingredients .Then stir in the lime juice,thai chili sauce and leave it for at least 5 hours before serving. Serve the egg roll with extra sauce on the side.


This recipe has been submitted for "Events For Eggs" by Sudeshna