I love these egg rolls with herbs just as they are but they become more of a meal when you add some type of filling to them (see below).
They are very easy to make - you just need a good non-stick frying pan, preferably with a low edge like a pancake/crepe frying pan.
I have put these egg rolls under breakfast recipes, especially as they are so quick to make, but they are also perfect for a light lunch together with a salad.
Eat them warm or cold - they are just as good either way which make them perfect for taking with you in a packed lunch.
Eggs are really nutritious, but only if you eat the whole egg as most of the nutrients are found in the yolk. I personally buy organic eggs and I recommend that you at least buy free range eggs if possible.
The egg yolk also contains essential nutrients and antioxidants - choline, lutein and zeaxanthin - that support brain and eye health.
Herbs of all kinds are rich in vitamins, minerals, antioxidants and fibre and can also add a lot of flavour to a dish.
I am also adding a firm favourite of mine, scallions/spring onions, to my egg rolls with herbs. This nutritious vegetable packs a punch taste-wise and I love adding it as a last touch to soups, casseroles and a lot of different Asian-style dishes. It is also great in salads.
My favourite herb combinations for these egg rolls are chopped scallions and chives or scallions and fresh coriander or dill, but use whatever herbs you like.
To make 4 egg rolls with herbs:
Extra virgin olive oil
4 eggs - organic or free range
2 tablespoons of chopped herbs
salt and pepper