Mushroom-shallot-egg rolls

Egg rolls are one of my go-to options when I am a bit stiff on time. I usually have a stash of eggs and tortillas almost all the time. My mom used to prepare the tortillas herself with her home-made dough but I take the easier route. Maybe one day I’ll try to make it all by myself and share the recipe. But for now, i’ll stick with the tortillas. I prefer the wholemeal variety because, well, I just do.

What you need:

  • 1 tortilla per roll
  • 1 egg per roll
  • 1 tsp oil per roll, or less if you have a non-stick pan
  • 1 tbs oil to fry shallots & mushrooms
  • 1 cup mushrooms, any kind, chopped up roughly. I used button mushrooms.
  • 1 cup shallots, chopped up roughly.
  • salt & pepper to taste
  • a dash of milk or cream
  • any sauces of your choice

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For the filling, fry the shallots and mushrooms in oil till the mushrooms have let off the water. Add a bit of salt & pepper, but take care because we will be adding these to the egg base as well. You wouldn’t want overly salty rolls, that would be a bummer. Keep aside.

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I usually beat up the eggs with a dash of milk, say 2 tbs, and salt & pepper. It just seems to mix well with together and gives it a flowy consistency. Also, if the eggs are small, it helps make the base bigger!

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Heat oil in a pan big enough to hold the tortillas without folding up the edges. Pour in the egg mix when pan is hot. Swirl around so that the egg base is more or less roundish. When the egg begins to set, lay down the tortilla and press down slightly with your fingers (or a spatula, if too hot) so that the tortilla kinda fuses with the egg. Once the egg has cooked enough, flip it over to heat up the tortilla-side of the base. This doesn’t need much longer than 30 secs, but if you like a crispy roll like my husband, then you might just want to stay put up to a minute on this side. Take the roll off the pan and lay it down on a plate, egg-side facing up.

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Now we roll up the roll. First smear a little bit of your choicest sauces on the roll. I used tomato ketchup for this one, but you can add mustard, jalapeno, chilli or even tabasco, if you like. Add the mushroom-shallot mix and fold over the edges.

Plate up! Eat up!