Street-Style Egg Rolls
Rated 3.4 stars by 9 users
Wrapped
up in a flatbread paratha made from a never-before-seeb mayo dough, a fluffy
egg is accompanied by a fresh veggie slaw and drizzled with a spicy mayochup
(it is too a word). This egg roll (no relation to the Chinese restaurant egg
rolls) delivers the most unexpected flavors and exciting textures!
Keya Desai-Wingfield
Ingredients
2 cups all purpose flour
-
4 Tbsp Duke's Mayonnaise
3/4 cup whole milk
1/2 tsp salt
1/2 tsp sugar
1 small onion, thinly sliced
1 small green bell pepper, thinly sliced
1 small carrot, julienned
1 lemon
Small handful of mint leaves, chopped
1 green chili, chopped
Salt and pepper to taste
-
2 Tbsp Duke's Mayonnaise
4 Tbsp ketchup
2 tsp sriracha
Salt and pepper to taste
1/2 to 1 tsp powdered sugar
Small dash of vinegar
1/4 tsp chaat masala (optional)
1 tsp sriracha
A pinch of salt per egg
Mayo Parathas/Flatbread
Veggie Slaw
Drizzle sauce
Egg Mixture
Directions
Mayo Parathas/Flatbread
In a large bowl, combine flour, salt, and sugar. Pour in milk and add in the mayo. Bring the dough together and knead until smooth and pliable. About 5 to 6 minutes. Cover with a damp cloth and set aside for 20 to 30 minutes. Once ready, divide the dough in 6 dough balls (about 3 oz each).
Roll out each dough ball to 7” to 8” round, 1/8 inch thickness.
In a non stick pan, over medium heat, cook one flatbread at a time. Cook each flatbread 2 to 3 minutes on each side. Use 1 to 2 tsp oil per flatbread, cook until brown spots appear on each side and flatbread looks fully cooked.
Flatbread will bubble up, flip as needed for even amount of brown spots to form.
Stack on a plate.
Veggie Slaw
Combine all veggies, mint, salt and pepper. Squeeze half a lemon. Mix and set aside.
Drizzle sauce
Combine everything thoroughly in a small bowl, refrigerate until needed.
Egg Mixture
Whisk thoroughly.
Assembly
Heat a nonstick pan over medium heat, add in 1 Tbsp of oil, once heated pour in small amount of egg mixture (goal is to divide this mixture to create 6 egg rolls) immediately place a flatbread on top of the egg. Let cook for a minute. Flip the eggy flatbread and cook for another minute. Flip over egg side down again if needed.
Place the egg roll on a plate, place a small amount of veggie slaw in the middle of the flatbread, drizzle with sauce (about 2 to 3 tsp), roll up egg roll. Repeat with the rest of the egg mixture and flatbreads, serve immediately!
