Egg Spring Rolls Recipe: A scrumptious variety on the breakfast table

Seasoned Scrambled Eggs stuffed in the spring roll sheets and baked for that crispy and scrumptious taste.

2w ago
Breakfast Eggs Spring Rolls

Crispy and scrumptious baked eggs spring rolls that taste exactly like the deep-fried ones.

Prep time10min
Cook time30min
Total time40min
MealBreakfast/ Snack


  • 5 Eggs
  • 8 Spring Roll Sheets
  • 2 Onions
  • 1 Tomato
  • 3 Green/Red Chilies
  • 1 Tbsp. Ginger-Garlic Paste
  • 2 Tbsp. Lemon Juice
  • Handful Chopped Coriander/Cilantro
  • Seasoning (salt, black pepper powder, red chili powder, cumin powder, and ketchup)
  • Garnish (black sesame seeds, optional)


Cook time differs for this recipe - 30 mins if baking 10 mins if deep-frying

  1. Thaw the sheets (add 2 together if the sheets are too thin)
  2. In a saucepan sautee chopped onion, green/red chilies, and ginger-garlic paste until soft and fragrant. Add chopped tomato, lemon juice, salt to taste, 1 Tbsp. black pepper powder, 1 Tsp. red chili powder, 1 Tsp. turmeric powder,1 Tbsp. cumin powder, 1 Tbsp. ketchup, stir well, and cook for about 5 minutes.
  3. Crack open the eggs in the above sauce and beat them all well until incorporated with the spices and scrambled well. Add chopped coriander/ cilantro. Remove from heat as soon as the eggs are cooked.
  4. Arrange a baking tray with parchment paper and brush the inside of spring roll sheets with butter. Add the seasoned scrambled egg stuffing (depending on the size of the sheet) roll them and secure well with a dash of water to the end side.
  5. Brush the spring rolls just before baking with egg+milk mixture and sprinkle some black sesame seeds. Bake for about 30 minutes at 190C or you can deep fry them directly without any brushing of egg+milk.
  6. Serve with your favorite sauce or salad. Breakfast on the go is ready with this easy recipe.

Recipe by

Aliya Zanfer

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