Korean Egg Roll
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Korean Egg Roll

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Level

moderate
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Cooking

5 min
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Preparation

20 min
Ingredients
Servings
4
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.
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