Corn and Egg Roll: A Delightful Side Dish
Corn and Egg Roll Recipe
This corn and egg roll is a perfect side dish for rice, made with a colorful medley of vegetables. Adding a touch of ketchup, which kids love, makes it even more appealing. Enjoy its soft texture and delightful pop of corn!
Main Ingredients- 2 fresh eggs
- 1 handful of cabbage, finely chopped
- 1/4 onion, finely minced
- A small amount of green onion, thinly sliced
- 3 Tbsp canned corn, drained
Seasoning & Garnish- 1/2 Tbsp anchovy sauce (fish sauce)
- Ketchup, to taste (for serving)
- 1/2 Tbsp anchovy sauce (fish sauce)
- Ketchup, to taste (for serving)
Cooking Instructions
Step 1
In a mixing bowl, crack the 2 fresh eggs. Whisk them thoroughly with a fork or whisk until the yolks and whites are completely combined and smooth. Ensure there are no lumps for a silky texture.
Step 2
Add the finely chopped cabbage and minced onion to the bowl. Mincing the vegetables very finely will help ensure the egg roll cooks evenly and has a tender texture.
Step 3
Stir in the thinly sliced green onions. The fresh aroma of the green onions will add a wonderful flavor to the egg roll.
Step 4
Drain the canned corn and add it to the egg and vegetable mixture. Gently mix everything together, ensuring the corn kernels are evenly distributed throughout the batter.
Step 5
Heat a non-stick pan over medium-low heat and add about 1-2 tablespoons of cooking oil. Swirl the pan to coat the bottom evenly with oil. Once the oil is warm, pour in the entire egg mixture. Tilt the pan to spread the mixture into a thin, even layer. A thin layer is key for easy rolling and even cooking.
Step 6
As the bottom of the egg layer begins to set and cook, carefully start folding it from one edge. Using a spatula and a spoon (or a spatula), gently fold the egg over itself. Aim for a rolled effect, similar to making a Swiss roll, to create neat layers.
Step 7
Once folded, slide the rolled egg to the other side of the pan. Pour more egg mixture into the empty space, let it cook slightly, and then fold the existing roll over the new layer. Repeat this process once or twice more until you have a nicely shaped egg roll with multiple layers. After the final fold, reduce the heat to low, cover the pan with a lid, and let it steam for a minute or two to ensure the inside is fully cooked and moist.
Step 8
Once cooked, transfer the egg roll to a cutting board and let it cool slightly before slicing. Cut it into bite-sized pieces. This makes a wonderful side dish for rice or a fun snack for kids. Drizzle with ketchup for an extra touch of sweetness that children will adore.
