Vegetable egg roll Calories

To make a vegetable egg roll, soften finely chopped vegetables in a lightly oiled pan, pour in beaten eggs, and cook until the base sets. Lift one edge with a spatula and roll the egg over the filling as it finishes cooking.

Spinach, bell pepper, mushrooms, zucchini, scallions, and finely chopped tomatoes all work in a vegetable egg roll. Cook watery vegetables first and drain off excess liquid so the egg sets neatly and the roll holds together.

Keep a vegetable egg roll together by chopping the filling small, removing excess moisture, and cooking the egg over moderate heat. Wait until the base is mostly set before rolling, and use a wide spatula to support it.

No. This vegetable egg roll is an omelet made by rolling cooked egg around vegetables. A Chinese-style egg roll usually has a filled wrapper that is fried, so the two dishes differ in both their outer layer and preparation.

Yes, you can bake a vegetable egg roll, though it is harder to roll neatly than one cooked in a pan. Bake the egg mixture just until set, avoid drying it out, then roll it while still warm.

A vegetable egg roll pairs well with a green salad, toast, or a simple yogurt-based dip. Serve sauces on the side rather than spreading them inside, which can make the egg roll soggy.

Yes, you can cook a vegetable egg roll ahead and refrigerate it in a covered container. For the best texture, prepare the vegetables in advance but cook and roll the eggs close to serving time.

A cooked vegetable egg roll keeps for up to three days in the refrigerator when promptly chilled and stored in a covered container. Discard it if it develops an unusual smell or appearance.

Reheat a vegetable egg roll gently in a covered pan over low heat, or use a microwave in short bursts. Avoid prolonged high heat, which can make the egg tough; reheat only the portion you plan to eat.