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Egg Spring Roll
Lunch • Singapore
How to Make Egg Spring Roll (Traditional & Healthy Version)
Egg Spring Roll is a beloved vegetarian snack found in many Singaporean kopitiams and hawker centres, especially in areas with strong Indian influences. This dish features a delicate egg wrap enclosing a medley of vegetables and aromatic spices, reflecting Singapore’s unique fusion of cultures. Egg Spring Roll is a testament to Singapore’s multicultural heritage, blending Indian spices with local produce to create a snack or lunch option that’s both familiar and exciting. Its golden, lightly crisp exterior and flavourful filling make it a hit among locals looking for a quick yet nutritious meal, whether on the go or during lunch breaks at bustling hawker stalls. What makes Egg Spring Roll stand out is its versatility and health-conscious appeal. Unlike heavier fried snacks, this version uses minimal oil and incorporates fresh vegetables, making it ideal for calorie-conscious eaters. In Singapore’s vibrant food scene, Egg Spring Roll is often enjoyed during lunch hours, providing a satisfying balance of protein and fibre. The dish is also a popular choice for vegetarians, thanks to its meat-free filling and wholesome ingredients. With a taste that’s savoury, slightly spicy, and fragrant, Egg Spring Roll offers a delicious way to experience Singapore’s hawker culture and culinary fusion.
Ingredients(for 1 large spring roll per person)
- 2 large Eggs (Fresh kampung eggs if available)
- 2 pieces Whole wheat spring roll wrappers (Healthier option than traditional)
- 1/2 cup, grated Carrot (Local carrot)
- 1/2 cup, shredded Cabbage (Chye sim or local cabbage)
- 1/4 cup, finely chopped Onion (Red onion)
- 1/4 cup Green peas (Frozen or fresh)
- 2 tbsp, chopped Fresh coriander leaves (Daun ketumbar)
- 1 tsp Curry powder (Singapore-style)
- 1/4 tsp Salt
- 1/4 tsp Black pepper
- 2 tsp Olive oil (For sautéing and brushing)
Instructions
- 1
Prepare the vegetable filling: Heat 1 tsp olive oil in a non-stick pan. Add onions and sauté until translucent. Stir in grated carrot, cabbage, and green peas. Cook for 3-4 minutes, then add curry powder, salt, and pepper. Mix well and cook until vegetables are tender. Remove from heat and stir in chopped coriander.
5 minutes
Don’t overcook vegetables; they should retain crunch for texture.
- 2
Beat eggs in a bowl and season lightly with salt and pepper. Heat a small pan with a few drops of oil. Pour half the egg to make a thin omelette. Cook until set but not browned. Repeat for the second egg.
6 minutes
Use a low flame for a smooth, tender omelette.
- 3
Lay each whole wheat spring roll wrapper flat. Place the cooked omelette on top. Spoon half the vegetable filling onto each omelette.
3 minutes
Do not overfill; this prevents tearing when rolling.
- 4
Fold sides of the wrapper, then roll tightly from bottom to top, enclosing the filling. Secure ends with a dab of water.
3 minutes
Keep rolls tight for a neat finish and even cooking.
Why This Dish is Healthy
This healthy Egg Spring Roll recipe is baked instead of fried, reducing overall calories and fat. Using whole wheat wrappers and plenty of vegetables boosts fibre and nutrient content, supporting weight management and gut health. The inclusion of eggs provides sustained energy and muscle-building protein, while local spices add antioxidants. Perfect for calorie tracking and health-conscious Singaporean diets.
Egg Spring Roll is rich in high-quality protein from eggs, fibre and micronutrients from vegetables like carrot and cabbage, and healthy fats from olive oil. Whole wheat wrappers add complex carbohydrates and extra fibre, aiding digestion and keeping you fuller for longer. The dish provides vitamins A, C, and K, as well as minerals such as iron and potassium. With minimal saturated fat and no refined sugars, it’s a balanced choice for lunch.
Pro Tips
- 💡Tip 1: Use fresh kampung eggs for richer flavour and better texture.
- 💡Tip 2: Pre-cool the filling before rolling to prevent wrappers from becoming soggy.
- 💡Tip 3: For extra crispness, bake with a fan oven and brush lightly with olive oil.
Storage & Serving
Store leftover Egg Spring Rolls in an airtight container in the fridge for up to 2 days. Reheat in a toaster oven for best texture. Do not freeze as wrappers may become soggy.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 100.0 kcal |
