Egg Rolls Recipe – Tamagoyaki

Simple Korean-style egg rolls are an easy side dish for any day in Korea. We eat this every now and then because it’s quick, beautiful, and delicious and calls for only a few ingredients. You know I make recipes simple! Also if you don’t have a rectangular pan but you still want to make egg rolls in good shape, this recipe is perfect for you.

Ingredients

• 3 eggs
• 1 tablespoon milk
• 1 tablespoon carrot, finely chopped
• 1 tablespoon onion, finely chopped
• 1 tablespoon green part of spring onion, finely chopped
• Salt and freshly ground pepper for seasoning

Instructions

1. First, crack the eggs into a mixing bowl and add in milk and salt. Whisk until combined. Then pass through a fine sieve to remove chalaza. Liquid without lumps is helpful in making egg roll successfully.
2. Add in carrot, onion, spring onion, and pepper and stir until combined.
3. Lightly grease a frying pan with vegetable oil. It’s a small egg roll. And heat the frying pan. Then pour in ½ egg mixture and over low heat cook it over until half done. Roll the omelet half way from the right to the middle. And move the egg roll to the right edge of the pan. If there is not enough oil, lightly grease the pan each time you roll up. And add in ¼ egg mixture to cover the left half of the pan. And cook until half done. And roll again half way up from the right to the left and move the egg roll to the right side of the pan. And add in the remaining egg mixture and cook until half done. And finally roll all the way up.*
4. .......................................

for full instruction please see : eugeniekitchen.com

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