Korean Egg Rolls Recipe
It’s quick and easy. Everyone can make it, and everyone likes it. It’s beautiful.
1 tablespoon milk
1 tablespoon carrot, finely chopped
1 tablespoon onion, finely chopped
1 tablespoon Spring onion, finely chopped
Salt and freshly ground pepper for seasoning
Crack the eggs into a mixing bowl, pour in milk and season with salt. Whisk until combined.
Then pass through a fine sieve to remove chalaza. Chalaza is known to contain cholesterol and it’s frequently removed for finer texture of dish.
And add in carrot, onion, spring onion, and pepper and stir until combined.
Lightly grease a frying pan with vegetable oil and heat the frying pan. Then pour in 1/2 egg mixture and cook it over low heat until half done.
Roll omelet half way up to the middle. And if there is not enough oil, lightly grease the pan each time you roll up. And add in ¼ egg mixture to the side of unrolled omelet. Cook until half done.
Roll again half way up and move the egg roll to the center of the pan. Add in the remaining egg mixture and cook until half done. Finally roll all the way up.
Transfer to a cutting board. When an egg roll is hot, it’s easily broken, so let cool before cutting.
Slice into bite-size pieces. And serve.