Sabudana Egg Roll By Ranveer Brar

Sabudana Egg Roll

A very innovative recipe to enjoy with your evening tea.
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Cooking Time

15-20 Min

Meal Type


Preparation Time

15 Min



Rate This Recipe6


  • 1 cup sago
  • 2 tbsp lemon juice
  • 1 tsp ginger
  • 2 Green chillies
  • 1 sweet potato
  • Few chopped coriander leaves
  • salt
  • ¼ cup Peanuts
  • 1 cup water
  • 1 egg white
  • 2 Vietnamese rice paper sheets
  • 1 colocasia leaf
  • 1 tsp oil
  • 1 tsp flax seeds
  • 1 tsp sunflower seeds
  • 1 cup Yogurt
  • salt
  • 1 green chilli
  • Puffed rice


  1. 1

    For the sago egg stuffing in a mixing bowl, combine soaked sago, lemon juice, chopped ginger, chopped green chillies, boiled and chopped sweet potato, chopped coriander leaves, salt, crushed peanuts, and egg white. Mix well. Soak the Vietnamese rice paper sheets in water. Place the sago egg mixture on the soaked Vietnamese rice paper sheets and roll the sheets. Steam the rolls for 7 to 10 min. For chutney, blend flax seeds, sunflower seeds, yogurt, salt, and green chilli to a smooth paste. Serve sabudana egg rolls with chutney. Garnish with puffed rice and coriander leaves.

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