Cheesy Egg Rolls by Chef Shireen Anwar

By on September 7, 2011


Roll patti 1 dozen
Egg beaten 1
Hard boiled eggs 3
Green chilies chopped 3
Cheddar cheese grated ½ cup
Milk ¼ cup
Salt ½ tsp
Black pepper ½ tsp
Mustard powder ½ tsp
Coriander leaves chopped 2 tbsp
Butter 2 tbsp
Flour 2 tbsp
Sesame seeds 2 tbsp
Oil for deep frying
Corn crumbs as required


Cut the 3 boiled eggs into small pieces, mix with ½ cup grated cheese, 2 tbsp coriander leaves and 3 green chilies, heat 2 tbsp butter in a sauce pan, add 2 tbsp flour, ¼ cup milk, ½ tsp salt, ½ tsp pepper and ½ tsp mustard powder, mix well till sauce thickens. Remove from the flame, add the egg and cheese mixture, mix well, fill in roll patti, form into a roll, dip in beaten eggs, roll in corn crumbs and sesame seeds mixture, deep fry till golden brown, serve with chili sauce.