By Suprita Mitter
May 12, 2025
Kolkata-style egg rolls feature a soft, flaky paratha wrapped around scrambled eggs, onions, and optional fillings like chicken or vegetables. Often topped with tangy sauces, green chilies, and fresh salad, these savory rolls are a beloved street food in Kolkata, perfect for a quick, delicious meal.
4 large eggs 4 spring roll wrappers (or egg roll wrappers) 1 tbsp vegetable oil Salt Pepper 1/4 cup onions 1/4 cup bell peppers 1 tbsp soy sauce Oil
In a bowl, crack the eggs and beat them with a pinch of salt and pepper.
Heat 1 tablespoon of vegetable oil in a non-stick pan over medium heat. Add the chopped onions (and bell peppers if using) and sauté until softened, about 3-4 minutes.
Pour in the beaten eggs, and scramble them until fully cooked and set. If you want, add a tablespoon of soy sauce for added flavour. Remove from heat and set aside to cool.
Lay the spring roll wrappers on a flat surface. If using large wrappers, you may want to cut them in half diagonally to make smaller rolls.
Place a spoonful of the scrambled egg mixture in the center of each wrapper. Fold the sides over the filling, then tightly roll up the wrapper, sealing the edge with a bit of water.
Heat oil for deep frying in a wok or deep pan over medium-high heat. Once the oil is hot, carefully drop the egg rolls in and fry until golden and crispy, about 2-3 minutes on each side. Remove and drain on paper towels.