As promised in December, the re:store blog is back! Even as I invest most of my creativity into working on my first book, it makes me so happy to keep this blog alive with new recipes. Let’s get things “rolling” again with a simple yet satisfying dish: egg rolls.

Many people think of egg rolls as a breakfast item, but I think they work as a snack, a light dinner and most especially in a lunchbox. Whichever time of day you reach for them, a couple of egg rolls will provide a very healthy, protein-rich meal.

The goodness of eggs is a concept I grew up with. Although our family was vegetarian, our mother was thoughtful about our health needs and ensured that we had eggs in our diets. My brother, who was an athlete, ate them by the half-dozen, as I recounted in the recipe for masala baked beans on toast. As for me, I don’t know if I’ve mentioned this at some point on this blog, but I was sickly thin as a child and even as a young adult. This meant that eggs were incorporated into my meals with the intention of fortifying me physically. My mom would pour lots of delicious, fattening ghee into a pan and cook an egg just for me. She would also quite frequently pack eggs in some form into my lunchbox, and I’d enjoy them during break-times in school and in college.

I remain a big believer in eggs as a protein source, as you may have read in previous recipes including my breakfast dishes inspired by shakshouka and huevos rancheros, as well as several others. Equally, I’m an advocate for bringing more vegetables into our daily consumption. These egg rolls beautifully balance vegetables, carbohydrates and protein. Therefore, they are filling, tasty, nourishing and provide an energy boost.

In this recipe, I have used a roti as the base, on which an omelette is cooked directly. You can substitute the roti with bread or a tortilla. I have also utilized leftover chapati to make this dish, and doing so is a great way to use up leftovers while preparing a healthy, easy meal. The fillings will work just the same, although of course you may want to play with them and tweak them to your taste. You could mix the vegetables into the egg, or else sprinkle them on top, salad-style, just before you roll up the roti. You could also use chicken, paneer or tofu and further enhance the nutritiousness of the meal. If you’re sticking to just eggs, you could add some spices and turn it into a masala omelette.

Another thing I really like about these egg rolls is that they travel well for a day. I was reminded of this when I visited my daughter in the USA recently. We had a long train journey of around 6 hours, and it has always been a practice in my family to carry food with us on trips. We are both health-conscious – a lovely trait she shares with many people of her generation, and which more people of my generation could also inculcate – so we decided to pack our own snacks. I prepared a couple of these egg rolls, and we didn’t reach out for any junk food available during the trip at all.

We live in a time when it’s not unusual to hop on a flight even for a day’s work, and this is the kind of dish that allows you to carry the comfort of a homemade meal with you no matter where you go. Just make sure that you cover your egg roll with foil so that it doesn’t give off a strong smell when you’re on a plane or a train. Your co-passengers will appreciate that. And if by any chance someone asks you what you’re snacking on, don’t forget to share this link with them!

Egg Rolls
(Serves: 1-2)

2 eggs
2 spring onions
2 tablespoons tomato (finely chopped)
1 green chili
2 tablespoons coriander leaves
3 tablespoons bell pepper (finely chopped)
Salt to taste
¼ teaspoon pepper powder
2 pinches chilli flakes
1 teaspoon green chutney
2 rotis or tortillas
1 dollop of butter or 1 teaspoon olive oil for greasing

Chop all the vegetables finely and add them to a bowl. To this, add the eggs. Add salt and pepper and beat well.

Take one of the rotis and spread the green chutney on only one side. Set aside.

Heat a pan and grease lightly. Pour half of the egg mixture onto it. Allow the egg to cook and place the roti, chutney side down, over the egg. Press it down gently.

Cook for a minute or until the roti sticks to the egg. Now, flip over and roll up.

Repeat the process with the second roti, using the remaining mixture.

Your egg rolls are now ready to be served, either fresh off the pan or a few hours later. These travel-friendly treats are sure to bring a bit of deliciousness to your day!