Colorful Vegetable-Filled Zucchini Egg Roll
Vibrant Zucchini Egg Roll Using Up Leftover Vegetables
Introducing a delicious zucchini egg roll that tastes even better because it’s made with leftover vegetables from your fridge. This recipe is perfect for a flavorful and colorful addition to any meal.
Ingredients
- 6 eggs
- 1/4 small zucchini
- A small amount of red bell pepper
- A small amount of green onion (white part)
- Pinch of salt
- A little cooking oil
Cooking Instructions
Step 1
Let me introduce you to the zucchini egg roll, a dish that’s even more delicious when made using up those leftover scraps of vegetables from your refrigerator. It’s a simple yet satisfying way to add color and flavor to your plate.
Step 2
Prepare the vegetables that will add flavor and color. Finely mince the red bell pepper and the white part of the green onion. If you have a food processor, you can pulse them until finely chopped. Mincing them very finely is important so they integrate well into the egg mixture.
Step 3
Crack 6 eggs into a bowl. For a more vibrant color, separate the yolks from 3 of the eggs, keeping the whites with the other 3 eggs. Add the minced vegetables and a pinch of salt to the combined eggs (whites and 3 yolks). Whisk everything together thoroughly with chopsticks or a whisk until well combined and no lumps remain.
Step 4
Lightly grease a non-stick pan over low heat. You can use a paper towel dipped in a little cooking oil to spread a thin, even layer of oil across the pan. Be careful not to use too much oil, as this can make the egg roll greasy. Cooking over low heat is key to preventing the egg from burning and ensuring it cooks through evenly.
Step 5
Thinly slice the zucchini. Slicing it thinly will ensure the egg roll is tender and has a pleasant texture when cooked. Aim for long, thin slices, similar to how you might prepare ingredients for kimbap.
Step 6
Now, let’s start making the egg roll. Ensure the pan is over low heat. First, lay the thinly sliced zucchini in the pan. Once the zucchini is slightly cooked, carefully pour the egg mixture (the 3 whole eggs plus the 3 yolks) over the zucchini. Spread it thinly to cover the zucchini. Cook over medium-low heat, and once about 80% of the egg is set, begin to gently roll it up.
Step 7
To help create a beautiful, uniform shape, it’s helpful to use a kimbap rolling mat. Carefully roll the egg mixture up, then use the mat to shape it into a neat cylinder. If you don’t have a kimbap mat, you can gently shape it with your hands while it’s still warm. Shaping it while warm will help it hold its form as it cools.
Step 8
Once the egg roll has cooled slightly, slice it into bite-sized pieces. Your colorful zucchini egg roll is now complete! The vibrant colors of the vegetables will make it a visually appealing addition to your meal.
Step 9
This zucchini egg roll is delicious served over rice like a topping, or simply dipped in ketchup. It’s a fantastic dish that both children and adults will love. Enjoy this recipe that helps you use up leftover vegetables while creating a tasty meal!
