Savory Seaweed and Egg Roll: A Taste of Winter’s Sea
How to Make Seaweed Egg Rolls with Fresh Seasonal Laver
Introducing a special winter delicacy: Seaweed Egg Rolls! Packed with fresh, seasonal laver, this dish offers the refreshing taste of the sea and a delightful chewy texture, making it a nutritious and flavorful side. The harmonious combination of delicate egg and aromatic seaweed is a hit with all ages. While laver is often enjoyed as a salad, rolling it with eggs creates a uniquely delicious experience, perfect for bento boxes. Learn how to make these wonderful Seaweed Egg Rolls with our golden recipe!
Ingredients- 1 bundle of laver (approx. 100g)
- 6 eggs
- 1 pinch of salt
- A little cooking oil
Cooking Instructions
Step 1
Start by preparing the fresh laver. In a bowl, fill with plenty of cold water and add a pinch of coarse salt. Gently wash the laver by squeezing it lightly. This process thoroughly removes any impurities. Once washed, drain the laver in a colander.
Step 2
Finely chop the prepared laver into bite-sized pieces. After draining, shred the laver thinly, as if making fine strips. Loosen the laver as you chop to prevent clumping, ensuring it mixes well with the egg mixture.
Step 3
Prepare the egg mixture. Crack the eggs into a bowl. Using a fork or whisk, beat the eggs until the chalazae (the white, stringy bits) are removed and the mixture is smooth. Removing the chalazae results in a softer and more savory egg roll.
Step 4
Add the finely chopped laver to the beaten eggs and mix thoroughly. Ensure the laver is evenly distributed throughout the egg mixture for a visually appealing egg roll. This quantity should yield about 3 egg rolls.
Step 5
Heat a non-stick pan over medium-low heat. Add a small amount of cooking oil and spread it thinly, wiping the pan with a paper towel to create a light coating. Pour one ladleful of the laver and egg mixture into the pan. Tilt the pan to spread the mixture thinly and evenly.
Step 6
Roll the egg mixture carefully. Once the edges of the egg begin to set, gently start rolling from one side towards the other. After rolling it completely, slide the rolled egg to one side of the pan. Add a little more oil to the empty space and pour another ladleful of egg mixture, then roll the existing roll into this new layer. For a thicker egg roll, repeat this process one more time.
Step 7
Shape the finished egg roll using a bamboo sushi mat. Roll it tightly in the mat to help it set and maintain a neat shape. This also prevents the roll from falling apart when sliced, making for a beautiful presentation. Making this Seaweed Egg Roll is truly simple!
Step 8
Finally, slice the egg roll into your desired serving size. Using a bread knife will help you slice it cleanly without crushing it. Arrange the beautifully prepared Seaweed Egg Rolls on a plate and enjoy this delicious dish!
