Crispy and Savory Vegetable and Egg Roll
Colorful and Fresh Vegetable Egg Roll Recipe
A delightful vegetable and egg roll featuring chopped pork for an extra rich and savory flavor. The combination of crisp vegetables and soft egg creates a delicious dish loved by everyone, from children to adults.
Main Ingredients- 8 Eggs
- 100g Minced Pork
- 1 Shiitake Mushroom
- 2 Green Chilies
- 2 Red Chilies
- 1/2 Carrot
- 60g Crown Daisy (Minari)
- 60g Bean Sprouts
- 1 Tbsp Cornstarch (mixed with 2 Tbsp water to make a slurry)
- Vegetable Oil, for cooking
- Salt, to taste
- Black Pepper, to taste
Pork Marinade- 1/2 Tbsp Soy Sauce
- 1/2 tsp Ginger Juice
- 1/2 tsp Cooking Wine (Cheongju)
- 1 Tbsp Sesame Oil
- 2 Tbsp Toasted Sesame Seeds
- 1/2 Tbsp Soy Sauce
- 1/2 tsp Ginger Juice
- 1/2 tsp Cooking Wine (Cheongju)
- 1 Tbsp Sesame Oil
- 2 Tbsp Toasted Sesame Seeds
Cooking Instructions
Step 1
First, wash the green and red chilies, then cut them in half and remove the seeds. Finely julienne them. Finely shred the minced pork and place it in a bowl. Add soy sauce, ginger juice, and cooking wine, then mix well to marinate. Heat a pan over medium heat, add a little vegetable oil, and stir-fry the marinated pork and thinly sliced shiitake mushroom until fragrant. Set aside the cooked pork and mushrooms to cool.
Step 2
Separately stir-fry the julienned carrot, green chilies, and red chilies in a lightly oiled pan with a pinch of salt and pepper, just enough to retain their crispness. Trim the crown daisy (minari), wash thoroughly, then briefly blanch the stems in boiling water for about 10 seconds. Immediately rinse in cold water, drain, and cut into 5cm lengths. Prepare the bean sprouts by trimming them, then blanch in boiling salted water for about 30 seconds. Rinse in cold water and squeeze out excess moisture. Place the blanched minari and bean sprouts in separate bowls, season lightly with sesame oil and toasted sesame seeds, and mix well.
Step 3
Crack the 8 eggs into a large bowl. Add a pinch of salt and whisk gently with a fork to break the yolks and create a smooth mixture. Lightly oil a heated pan and pour in the whisked egg mixture. Cook over low heat to create a thin omelet (jidan). Once the omelet is cooked, carefully transfer it to a bamboo sushi mat. Arrange the cooked pork and shiitake mushrooms, followed by the prepared vegetables, evenly over the omelet. Using the bamboo mat, roll the omelet tightly, ensuring there are no gaps, to form a compact roll. Rolling it densely is key to achieving a neat shape.
Step 4
Brush a little of the cornstarch slurry (cornstarch mixed with water) onto the edge of the rolled omelet. This helps seal it securely. Place the rolled omelet back into a lightly oiled pan. Cook over low heat, turning frequently, until all sides are golden brown and cooked through. Be careful to control the heat to prevent burning.
Step 5
Once the egg roll is nicely browned, let it cool slightly. Then, slice it into bite-sized pieces, about 1.5 to 2 cm thick, and arrange them attractively on a serving plate. It tastes great served warm, but it will firm up further as it cools, making it easier to slice. This dish is perfect as a side dish for rice or even for packed lunches.
