KOREAN EGG ROLLS

Ingredients:

5	pc	MAGNOLIA BROWN EGGS, beaten
1/4	tsp	iodized fine salt
1	tbsp	cornstarch dissolved in 1 tbsp water
1	tsp	sugar
1 (150 g)	pc	carrot, chopped
1 (65 g)	stalk	celery, chopped
1/4	tsp	vinegar
2	tbsp	cooking oil

Procedure:

Prepare egg mixture by combining all ingredients, except oil, in a bowl. Mix well.
Heat a 12 inch pan over medium heat and brush with oil.
Pour 1/2 cup of egg mixture into pan. Swirl to spread out. Let it cook for 2-3 minutes until egg has set. Gently roll egg half way, then brush exposed part of pan with oil. Transfer half-rolled egg to that side then pour another 1/2 cup of egg mixture (batter will overlap with half end of cooked egg roll). Let set then continue rolling where you left off. Roll again just halfway. Brush exposed part of pan with oil. Move half-rolled egg and repeat the process until one big egg roll is achieved.
Transfer to a board and let cool for 2 minutes before slicing.

Makes 4 serving

Yield: 8 rolls

Share This Recipe