How to make Sprouts And Vegetable Egg Wrap -
Healthy sprouts and crunchy vegetables in egg covering.A filling and wholesome snack that is ideal to satiate small hunger pangs.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Eggs (अंडे), Moong sprouts (अंकुरित मूंग )
Cuisine : Chinese
Course : Snacks and Starters
For more recipes related to Sprouts And Vegetable Egg Wrap checkout Egg Patties, Poached Eggs in Tomato Chilli Sauce, Egg Chaat, Egg Roll . You can also find more Snacks and Starters recipes like Thai Fish Patties Indian Scotch Eggs Danish Cheese Balls NAMAKPARA 3 WAYS
Sprouts And Vegetable Egg Wrap Recipe Card
Hindi: anda
You should always stack your fridge with at least a dozen of them. Why? Handiest food to have around! Kids are hungry? Make some egg sandwiches. Guests come in, make an egg curry or egg biryani. You are hungry? Poach an egg and have it topped with stir fried veggies – perfect protein source for the body! Check the freshness – keep a raw egg in a bowl of water. Fresh eggs will stay at the bottom while stale eggs stand on end or float.
Prep Time : 26-30 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Sprouts And Vegetable Egg Wrap Recipe
Eggs 4
Moong sprouts 3 tablespoons
FOR FILLING
Oil 2 tablespoons
Button mushrooms sliced 5-6
Green capsicum seeded, thin strips 1/2 medium
Red capsicum seeded, thin strips 1/2 medium
Yellow capsicum seeded, thin strips 1/2 medium
Oil 2 tablespoons
Garlic chopped 10-12 cloves
Ginger chopped 1 inch pieces
Spring onions sliced 4
Pine nuts(chilgoza) toasted 10-12
Salt to taste
Soy sauce 1 teaspoon
Oyster sauce (optional) 1 teaspoon
Fresh coriander leaves chopped 1 teaspoon
Spring onion greens sliced diagonally 2 stalks
Method
Step 1
To make stuffing, heat oil in a pan and sauté garlic, ginger and spring onions and sauté for a minute. Add mushrooms, coloured capsicums and sprouts. Stir-fry for two minutes. Add pine nuts salt, soy sauce and oyster sauce (if using).
Step 2
Toss to mix and remove from heat and transfer onto a plate. Set aside. To make the egg wrap, break eggs into a bowl and whisk with salt and three to four tablespoons of water. Heat oil in a non-stick pan and pour a ladleful of beaten egg. Spread whisked eggs quickly and thinly by tilting the pan so as to make a large paper thin wrap. Do not overcook.
Step 3
Make more egg wraps in a similar way. Ensure the edges are smooth. Place portions of stuffing on each egg wrap and add coriander leaves and spring onion greens. Fold into triangular shapes. Serve hot with tomato sauce.
Nutrition Info
Calories : 1040 Kcal
Carbohydrates : 17.2 gm
Protein : 34 gm
Fat : 92.5 gm
Other : Vitamin C- 137.4mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
