Fluffy Zucchini and Egg Roll
Zucchini and Egg Roll: Generously Add Zucchini and Roll It Beautifully
A delightful egg roll made with plenty of zucchini. This recipe is perfect for a nutritious and delicious side dish that everyone, from kids to adults, will love!
Ingredients
- 1/4 zucchini (approx. 50g)
- 4 fresh eggs
- Pinch of salt
- A touch of sesame oil for flavor
- A little rice bran oil (or cooking oil)
- Pinch of black pepper (optional)
Cooking Instructions
Step 1
First, wash the zucchini thoroughly and then slice it as thinly as possible. Using a mandoline slicer will make it easier to get thin and uniform slices, resulting in a prettier appearance and faster cooking. (Tip: If the slices are too thick, they will take longer to cook and the texture might not be as pleasant.)
Step 2
Crack the 4 eggs into a bowl. Add a pinch of salt, a pinch of pepper, and a touch of sesame oil. Whisk them gently with a fork until slightly frothy. (Tip: Whisking the eggs too vigorously can create too many air bubbles, which might affect the final shape and appearance.)
Step 3
Heat an egg roll pan (or a regular frying pan) over medium-low heat. Lightly coat the pan with a very thin layer of rice bran oil (or cooking oil). You can use a paper towel to spread the oil evenly across the entire surface to prevent sticking. Arrange the thinly sliced zucchini on the pan without overlapping. (Arranging them nicely like in the photo will make it even prettier!)
Step 4
Pour the whisked egg mixture over the zucchini arranged in the pan. Ensure the egg mixture fills in the gaps between the zucchini slices. Then, cook over low heat and slowly start rolling it up, similar to making a kimbap roll. Be careful not to cook over high heat, as it can easily burn.
Step 5
Once rolled, push the egg roll to one side of the pan. In the empty space, arrange another layer of thinly sliced zucchini, overlapping slightly. Pour more egg mixture over this new layer, and then roll it up together with the previously rolled egg, incorporating it into the new roll.
Step 6
Continue repeating this process. In essence, you’ll be repeating the sequence: ‘Add zucchini -> Pour egg mixture -> Roll -> Add zucchini -> Pour egg mixture -> Roll’. This layering of zucchini and egg mixture will create a thick and beautifully layered egg roll.
Step 7
Once you have used up all the ingredients and the egg roll is complete, carefully remove it from the pan and let it cool slightly. If you try to slice it while it’s still hot, it might fall apart. Once it has cooled a bit, slice it into your desired thickness for a neat and tidy presentation. Your delicious zucchini and egg roll is ready!
