Egg Rolls


Whenever we go to a Japanese restaurant, my eldest son’s favorite food to order is Tamago. He just loves eggs so much! I chanced upon a video in YouTube that teaches how to cook egg rolls. I like her version because the egg rolls has vegetables in them.

So here’s what you need for the egg rolls:
– 4 large eggs
– 1 1/2 tbsp milk
– 1 tbsp chopped carrots
– 1 tbsp chopped white onions
– 1 tbsp chopped spring onions
– 1/2 tsp salt
– 1/8 tsp black pepper

Whisk the eggs and mix in the milk, salt, and pepper. Strain the egg mixture. Add in the carrots, white onions, and spring onions.

Brush the 10″ round pan with oil and use low heat to heat the pan. Pour the egg mixture into the pan until it’s fully covered. When the egg is cooked, gently roll from one side to the middle part. Adjust the semi rolled egg to the middle of the pan then brush the pan with oil again. Pour egg mixture into the pan again on the side with the unrolled egg. Roll halfway again and adjust to the middle. Brush the pan with oil one last time, pour the remaining egg mixture, let it cook, and roll all the way till the end.

Transfer the egg roll to a plate and slice into bite sizes.

For a detailed video tutorial, please click this link: Eugenie Kitchen.



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