Savory Seaweed and Egg Roll
A Delicious Egg Roll Infused with the Aromatic Essence of Gamtae
After purchasing gamtae, I was inspired to use it in a new way, and it turned out to be a true gem! My son loves seaweed egg rolls, so I decided to substitute gamtae for the seaweed. To my surprise, even my daughter, who usually doesn’t eat egg rolls readily, was captivated by the beautiful appearance and the unique, appealing flavor. Making this roll was much easier and more convenient than using seaweed. I also loved the vibrant color it added. This gamtae egg roll is a winner in both appearance and taste. Enjoy making it!
Ingredients
- 10 large eggs
- 2 sheets of gamtae (a type of edible seaweed)
- 2 imitation crab sticks
Seasoning
- Olive oil, as needed
- 1 Tbsp cooking wine (mirin or sake)
- 1 tsp salt
- Olive oil, as needed
- 1 Tbsp cooking wine (mirin or sake)
- 1 tsp salt
Cooking Instructions
Step 1
Crack the 10 large eggs into a large bowl. Add 1 tablespoon of cooking wine (to help reduce any eggy smell and enhance tenderness) and 1 teaspoon of salt. Whisk the eggs thoroughly with a fork or whisk until the yolks and whites are completely combined and no streaks remain. For an even smoother texture, you can strain the mixture through a fine-mesh sieve.
Step 2
Prepare the imitation crab sticks by cutting them into 2-3 lengthwise strips, or into bite-sized pieces if preferred for easier eating. Gently separate the 2 sheets of gamtae. If you wish, you can lightly rinse the gamtae under cool running water and pat it dry to ensure a cleaner taste and texture.
Step 3
Heat a non-stick skillet over medium-low heat and add a generous amount of olive oil. Use a paper towel to spread the oil evenly, creating a thin, non-stick coating. Pour a thin layer of the beaten egg mixture into the heated pan to form a thin omelet. Once the egg begins to set slightly, lay a sheet of gamtae over one half of the cooked egg, and then arrange the prepared imitation crab sticks on top of the gamtae.
Step 4
Now, it’s time to roll the egg. Before the egg is completely cooked, carefully and snugly roll the egg from the side with the filling towards the other side. Once rolled, you can gently lift the rolled portion and tuck it to the side, tilting the pan to allow any uncooked egg to flow underneath. Pour more egg mixture if needed to create a larger surface, and repeat the rolling process once the new egg layer has set, incorporating the gamtae and crab sticks as you roll. Continue this process, layering and rolling, to create a thick and visually appealing egg roll. Keep the heat on medium-low to ensure the inside cooks thoroughly without burning the outside.
Step 5
Once the egg roll is fully cooked and rolled, carefully remove it from the pan. For best results and easier slicing, wrap the hot egg roll tightly in a bamboo sushi mat or parchment paper and let it cool slightly for about 5-10 minutes. This will help the roll firm up. Once slightly cooled, slice the egg roll into 1.5 to 2 cm thick pieces. Dipping your knife in water periodically can help achieve cleaner cuts.
Step 6
Arrange the beautifully sliced gamtae egg rolls on a serving plate. This dish is delicious served warm or at room temperature. Enjoy this unique and flavorful gamtae egg roll as a delightful side dish, a special treat for kids, or even as a satisfying snack or appetizer!
