Korean Egg Roll

Name: Korean Egg Roll
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4
Cuisine: Side dish
Ingredients: 4 Eggs; 1 Tbsp Ham; 1 Tbsp Spring Onion; 1 Tbsp Carrot; 1 tsp Cooking Oil; 1 pinch Salt; 1 pinch Black Pepper

Gathering more reviews

Rate this recipe

Level

moderate

Cooking

5 min

Preparation

20 min

Ingredients

Servings

Eggs	4
Ham finely chopped	1 tbsp
Spring Onion finely chopped	1 tbsp
Carrot finely chopped	1 tbsp
Cooking Oil	1 tsp
Salt to taste	1 pinch
Black Pepper	1 pinch

How to cook

Prepare eggs

Crack and beat the eggs until the yolks and whites are blended well with no visible strings of whites.
Mix in salt and pepper, chopped vegetables and chopped ham.

Start cooking

Add cooking oil to a medium-size non-stick pan and distribute the oil evenly using a napkin or paper towel.
After 3 minutes, add 1/2 of the egg mixture to the pan. Swirl it around to cover the pan.
Cook until the top begins to set but is still wet.
Using a spatula, lift one end of the egg and fold it over to the other side.
Reduce the heat if the bottom of the egg is browning.
Lift the folded part and fold it again. Pull the egg to the rolled side, making room on the round end for more egg mixture.
Add 1/2 of the remaining egg and spread to cover the open space.
Lift the folded part and fold it again. Pull the egg to the rolled side and repeat the process with the remaining egg to make it about 6cm long.
Remove from the pan and let cool for about 5 minutes.
Slice the egg into thick pieces and serve.

Tried this recipe? Rate it!

Shop ingredients