Aromatic Chaminuri Egg Roll
Chaminuri (Korean Wild Chive) Egg Roll Recipe
Here’s a simple yet satisfying side dish that everyone loves – the classic egg roll! Today, we’re elevating it by infusing it with the fresh, aromatic flavor of Chaminuri (Korean wild chives). This delightful combination makes for a visually appealing and delicious addition to any meal.
Ingredients
- 4 large eggs
- A handful of fresh Chaminuri (approx. 20-30g), trimmed and washed
- 1 pinch of salt
- A little cooking oil (for greasing the pan)
Cooking Instructions
Step 1
Let’s bring together the freshness of eggs and the delightful aroma of Chaminuri to create a delicious egg roll! The crisp texture of the Chaminuri pairs wonderfully with the soft, fluffy egg.
Step 2
Crack the 4 eggs into a bowl. For a smoother texture, strain the eggs through a sieve to remove the chalazae (the white, stringy bits). This step makes a noticeable difference in the final texture. Add a pinch of salt and whisk gently with a fork until the yolks and whites are just combined. Don’t over-whisk, as this can make the egg roll tough.
Step 3
Lightly grease your egg roll pan or a non-stick skillet with cooking oil. Use a paper towel to wipe the pan, ensuring a thin, even coating of oil. This helps prevent sticking. Heat the pan over medium-low heat. Pour about one-third of the seasoned egg mixture into the pan, tilting it to create a thin, even layer. Once the edges begin to set, chop the washed Chaminuri into bite-sized pieces (about 1-inch long) and sprinkle half of it over the cooked egg. Carefully roll the cooked egg over the Chaminuri. Don’t worry if the first roll isn’t perfectly shaped; practice makes perfect!
Step 4
Pour another third of the remaining egg mixture into the empty space in the pan, making sure it flows underneath the rolled egg. This helps to bind the layers together. Once the new layer is nearly set, add the remaining chopped Chaminuri and roll the existing egg roll towards the new layer, incorporating it. Finally, pour the last of the egg mixture into the pan, ensuring it connects with the existing roll, and complete the final roll.
Step 5
After completing the roll, turn off the heat. You can cover the pan or gently press the egg roll with a spatula to help it firm up and maintain a nice, round shape. Let it steam for about 1-2 minutes. This final step ensures the egg is cooked through evenly and remains moist.
Step 6
Remove the egg roll from the pan and let it cool slightly on a cutting board. Cutting it while too hot can cause it to fall apart. Once it’s cooled enough to handle, slice it into bite-sized pieces, about 0.75 to 1 inch thick. If you’re using a dedicated square egg roll pan, slicing it into 8 pieces usually yields the perfect size. Enjoy your delicious Chaminuri egg roll!
