Scallion and Egg Roll
Scallion and Egg Roll (Homestyle Korean Dish)
After making kimchi with scallions, I had some leftover green onions and decided to make a scallion and egg roll! Egg rolls are always delicious, aren’t they? This is an easy and light egg roll dish you can enjoy anytime.
Ingredients- 4 large eggs
- 1/4 Tbsp fine salt
- 1 Tbsp cooking wine (mirin)
- 1/2 red chili pepper, deseeded
- 5g scallions (green parts only)
- Cooking oil, for greasing
Cooking Instructions
Step 1
Start by cracking 4 large eggs into a bowl. Carefully remove the chalazae (the white, stringy bits) with a fork or chopsticks for a smoother texture. This step ensures a velvety smooth egg roll.
Step 2
Add 1/4 Tbsp of fine salt to the eggs. Whisk thoroughly until the salt is completely dissolved and there are no clumps. Properly seasoning the egg mixture at this stage is key for even flavor.
Step 3
To eliminate any eggy smell and add a subtle sweetness, stir in 1 Tbsp of cooking wine (like mirin). This ingredient is excellent for enhancing the overall flavor profile and neutralizing odors.
Step 4
Whisk the egg mixture well after adding the cooking wine. For an exceptionally smooth and delicate texture, strain the mixture through a fine-mesh sieve. While this requires a bit more effort, the resulting texture is significantly more tender and refined. It’s a step highly recommended for the best results!
Step 5
Next, prepare the colorful additions for texture and visual appeal. Take 1/2 red chili pepper (about 10g), remove the seeds, and mince it very finely. While carrots are a good alternative, the red chili pepper provides a more vibrant hue.
Step 6
Wash about 5g of fresh scallions, then finely chop only the green parts. The mild, fresh oniony flavor of the scallions will beautifully complement the eggs.
Step 7
Combine the finely minced red chili pepper and chopped scallions into the strained egg mixture. Stir gently to distribute the colorful ingredients evenly throughout the batter, making the egg roll visually appealing.
Step 8
Heat a non-stick pan over low heat and lightly grease it with cooking oil, ensuring the entire surface is coated. Pour a thin layer of the egg mixture to cover the pan. Once the bottom is set but the top is still slightly moist, carefully roll it up from one side to the other. Repeat this process: add more egg mixture, let it set slightly, and then roll the cooked portion over the new layer. Continue until all the egg mixture is used, creating a thick, layered egg roll. This makes a wonderful side dish for any meal! (Cooking over low heat is crucial to prevent burning and ensure the inside is cooked through gently.)
