Egg and Onion Mayo Spring Rolls

1. 1

   Boil the eggs.

2. 2

   Place the eggs in water, and bring to a boil.

3. 3

   Continue boiling for about 13 minutes.

4. 4

   Break the boiled eggs into pieces.

5. 5

   Heat oil in a frying pan, add the thinly sliced onion, and saute until it becomes soft and wilted.

6. 6

   Turn off the heat, and let it cool.

7. 7

   Add the Step 3 onion to Step 2, and season with the mayonnaise, salt and pepper.

8. 8

   Place a small amount of the mixture from Step 4 on a spring roll wrapper.

9. 9

   Roll it up in the same way as when you make spring rolls.

10. 10

    Use katakuriko to secure the ends.

11. 11

    Deep-fry in heated oil at 180C until golden brown.

12. 12

    Transfer to a tray, and drain excess oil.

13. 13

    Serve on a plate and enjoy while they are still hot.

14. 14

    Since they are already flavoured, you can eat them as they are.

* Per serving · 4 servings · Values may vary.

No additional tips available.