Vegetarian Chicken and Waffles Egg Rolls | Breakfast Egg Rolls

In this video, we'll show you how to wrap the perfect egg roll or wonton properly, so you can make our classic takeout egg rolls, vegetable egg rolls, avocado egg rolls, wonton-wrapped shrimp, and any other egg roll recipe you like! This will help you make the Chicken fried paneer & buttermilk waffles | Veg Chicken & Waffle Egg Roll below. These egg rolls are jerk shrimp, lime jasmine rice, and egg roll wrapped.How to wrap the perfect egg roll origin story here.

2 Egg Roll Wrapper

4 prepared waffles

8 Chicken fried paneer cubes

2 eggs scrambled with cheese

1 tbs mikes hot honey

Serve with maple syrup

For paneer marination:

• 1 tsp ginger-garlic paste
• ½ tsp red chili powder
• ½ tsp pepper crushed
• salt to taste
• 2 tbsp coriander leaves finely chopped
• 1 tbsp lemon juice
• 8 cubes paneer

Other ingredients:

• ¼ cup corn flour
• 2 tbsp maida / plain flour / all-purpose flour / refined flour
• ½ tsp pepper crushed
• salt to taste
• ½ cup water for the batter
• ½ cup panko bread crumbs / crushed corn flakes
• oil for deep frying

1. Firstly, in a large mixing bowl take 1 tsp ginger-garlic paste, ½ tsp chilli powder, ½ tsp pepper and salt to taste.
2. also add 2 tbsp coriander leaves and 1 tbsp lemon juice. mix well to form paste.
3. Coat the prepared paste with paneer cubes.
4. Cover and allow to marinate in refrigerator for 30 minutes.
5. meanwhile prepare maida batter by mixing ¼ cup corn flour, 2 tbsp maida, ½ tsp pepper, and salt to taste.
6. Add ½ cup water and prepare lump free, flowing consistency batter.
7. Dip the marinated paneer into maida paste and coat well.
8. Now coat with bread crumbs covering all sides. Use panko bread crumbs / crushed corn flakes as they give nice texture.
9. Deep fry the paneer nuggets in hot oil. alternatively, bake in preheated oven at 180 degree celsius for 12 minutes.
10. Fry on medium flame, stirring occasionally, till it turns golden brown.

Ingredients:

• 2 cups all-purpose flour
• 2 tbsp sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 cups buttermilk
• 1/3 cup butter melted
• 2 eggs
• 1 tsp vanilla extract

1. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt. 
2. In another medium bowl, whisk together buttermilk and butter. Add eggs and stir until combined.
3. Add dry ingredients to wet ingredients and whisk until just combined (there were still be lumps). Fold in vanilla. Let batter rest for 10 minutes.
4. Preheat the waffle iron and grease. Pour about 1/3 - 1/2 cup of batter into the waffle iron (or until the batter reached about 1/2 inch to the edge of the iron). Cook until ready. Top with syrup and berries. 

1/2 tablespoon butter

2 large eggs

1/8 teaspoon kosher salt, or more to taste

1. Melt the butter in a medium non-stick pan over medium-low heat.
2. Crack eggs into a bowl, add a pinch of salt and whisk until well blended.
3. When the butter begins to bubble, pour in the eggs and immediately use a silicone spatula to swirl in small circles around the pan, without stopping, until the eggs look slightly thickened and very small curds begin to form, about 30 seconds.
4. Change from making circles to making long sweeps across the pan until you see larger, creamy curds; about 20 seconds.
5. When the eggs are softly set and slightly runny in places, remove the pan from the heat and leave for a few seconds to finish cooking. Give a final stir and serve immediately. Serve with an extra sprinkle of salt, a grind of black pepper, and a few fresh chopped herbs (if desired).

Step 1. Place the two tablespoons of eggs, four paneer cubes, broken pieces of waffle, and a drizzle of Mike's Hot Honey diagonally on the egg roll wrapper.

Step 2. Fold the bottom corner over the filling; roll snugly halfway to cover the filling.

Step 3. Fold both sides snugly against filling; moisten the edges of the last flap.

Step 4. Roll egg roll wrapper up and seal the top corner; lay flap-side down until ready to cook.

Step 5. Deep fry at 350 degrees for 3-5 min or until golden brown. Air Fry for 6-10 min at 370 degrees.

Place the square egg roll wrapper on a flat surface in a diamond configuration (so that a corner is facing toward you). Squeeze the filling lightly in your palm so it’s free of air bubbles and easier to wrap.Place the filling on the lower third of the wrapper.

• Roll the corner closest to you over the filling once, gently tucking it under filling.
• Gently press down on each side of the filling to flatten the wrapper. 
• Next, fold over both the left and right sides of the wrapper towards the middle.
• Brush the egg wash over the opposite corner of the egg roll wrapper, taking care only to brush it on the wrapper itself. 
• Now, with your fingers on top of the roll, continue tightly rolling the egg roll into a cigar shape until completely sealed.
• Place the finished egg roll sealed side down on a wooden cutting board or a sheet pan lined with parchment paper. Repeat until you’ve assembled all the egg rolls.