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Easy spring onion egg rolls

Recipe from: 22 June 2015

Ingredients 3
Servings 4
Time 00:10


  • 8
    large eggs
  • +-6 spring onions, chopped
  • salt and pepper to taste



Whisk the eggs, salt and pepper and spring onions together.

Heat a little olive oil or coconut oil in a pan on moderate heat.

Pour 60ml of the mixture in the pan and swirl so that the mixture thinly coats the pan. A 60ml measuring cups works wonderful here.

Cook for a minute or two until the mixture has set and turn out onto a plate, roll immediately.

To roll, fold opposite sides to meet in the middle and roll up like a pancake from the other side.

Serve warm.

Dipping sauces work well with egg rolls:

Dip #1 – Tomato and onion relish with finely chopped cooked bacon or turkey rashers.

Dip #2 – Combine 60 ml good quality tomato sauce, 30 ml Worcestershire sauce and a dash or two of Tabasco.

Transform the basic egg roll mixture with one of these:

Garlic chives

Chopped parsley

Cooked turkey or bacon bits

Finely chopped cold meats

Grated cheese sprinkled on top just before rolling up.

A sliver of avocado in the middle.                                                                                                               

Recipe reprinted with permission of Daily Dose of Fresh. To see more recipes, please click here.
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