Egg Roll Recipe
I usually make these Egg Rolls for Asian-themed dinner, like Korean, Chinese or Japanese as they are so simple to make and add to the variety of the dishes.
- 6 large eggs
- ¾ cup milk
- ½ cup carrots - minced finely
- ½ cup bell pepper - minced finely
- ½ cup green onions - minced finely
- ⅓ teaspoon salt
- ¼ teaspoon pepper
- oil for brushing or spraying pan
Combine eggs and milk in a bowl and beat with a fork or egg beater until well blended and a bit frothy.
Using a sieve, sift the mixture through to remove unwanted textures like the chalaza. Doing this gives the egg roll an even texture.
Add the rest of ingredients and mix well.
Using a flat pan, heat oil on medium-high. Once it is hot enough, pour a portion of the mixture using a ladle.
When it is almost cooked, start rolling from one end leaving a quarter unrolled. Then move the whole piece to the end closer to you.
Pour another portion and repeat the rolling process two more times, rolling completely until the end of the last one.
Place egg roll on a paper towel to remove excess oil. Once it cooled down a bit, cut egg roll across into smaller pieces about an inch thick.
Arrange in a plate and serve.
Calories: 298kcal | Carbohydrates: 11g | Protein: 22g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 567mg | Sodium: 664mg | Potassium: 508mg | Fiber: 1g | Sugar: 8g | Vitamin A: 7535IU | Vitamin C: 49.9mg | Calcium: 198mg | Iron: 2.9mg