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
Step-by-step instructions
Step 1 · Prepare the vegetable filling: Heat 1 tsp olive oil in a non-stick pan
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.
Step 2 · Beat eggs in a bowl and season lightly with salt and pepper
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.
Step 3 · Lay each whole wheat spring roll wrapper flat
Lay each whole wheat spring roll wrapper flat. Place the cooked omelette on top. Spoon half the vegetable filling onto each omelette.
Step 4 · Fold sides of the wrapper
Fold sides of the wrapper, then roll tightly from bottom to top, enclosing the filling. Secure ends with a dab of water.
Step 5 · Brush each roll lightly with remaining olive oil
Brush each roll lightly with remaining olive oil. Place on a lined baking sheet. Bake at 180°C for 10 minutes, turning halfway, until rolls are golden and crisp.
Step 6 · Let the Egg Spring Rolls cool for 2 minutes before serving
Let the Egg Spring Rolls cool for 2 minutes before serving. Slice in half and serve with a side of homemade chilli sauce or tomato chutney if desired.
Why this recipe 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.
A note on tradition
Egg Spring Roll is popular in Singapore’s Little India and among fusion hawker stalls, where Indian-inspired snacks are given a local twist. It’s often eaten as a quick lunch or light snack, especially during midday breaks at kopitiams. The dish embodies Singapore’s multicultural food heritage, marrying Indian spices with local vegetables and healthier preparation methods.