Nutrient-Rich Spinach Egg Roll: A Thick and Beautiful Roll Made with a Square Pan
How to Make a Thick and Neat Spinach Egg Roll Using a Square Frying Pan
The weather has been humid and very hot, possibly signaling the start of the rainy season. Lately, I’ve felt too lazy to cook because of the heat. Opening the fridge, I found some seasoned spinach. I considered mixing it with rice but decided to make an egg roll instead! I’ll show you how to make a thick, perfectly shaped egg roll using a square frying pan.
Ingredients- 4 Eggs
- Seasoned spinach (already cooked)
- Cooking oil
Cooking Instructions
Step 1
Take out the leftover seasoned spinach from the container. If you’re using raw spinach, wash it thoroughly, blanch it briefly, and squeeze out excess water before using. Use scissors to finely chop the spinach into small pieces, about 1-2 cm long. This helps it mix well with the egg mixture and improves the texture.
Step 2
Lightly rinse 4 eggs under running water. I used large eggs (daeran). The thickness of the egg roll will vary depending on the size and number of eggs, as well as the amount of vegetables added. You can adjust the thickness by adding more eggs or changing the spinach quantity.
Step 3
Break the yolks and whisk the eggs thoroughly until well combined. If you have any leftover vegetables like carrots or onions, finely chop them and add them to the mixture for extra flavor and texture. Finely dicing is key to ensure a smooth consistency.
Step 4
Heat a square frying pan over medium-low heat and add a thin layer of cooking oil. Once the pan is moderately hot, pour a thin layer of the egg mixture. Avoid pouring too much at once, as a thin layer will help it cook evenly and make rolling easier.
Step 5
When the edges of the egg layer start to change color and set, gently fold it in half or begin to roll it up using chopsticks or a spatula. Don’t worry if it tears or isn’t perfectly shaped at this stage; it will be further shaped as you add more layers. Push the rolled egg to one side of the pan.
Step 6
Add a little more oil to the empty part of the pan, keeping the heat on low. Gradually pour more egg mixture into the empty space. Then, lift the already rolled egg and continue to roll it into the new egg mixture. Repeat this process as you add more egg.
Step 7
As you roll, periodically lift the edge of the egg roll slightly and allow the uncooked egg mixture to flow underneath. This technique helps to seamlessly connect each layer, creating a cohesive and sturdy egg roll that won’t separate.
Step 8
Once the egg roll has reached your desired thickness, increase the heat slightly to medium and gently roll it to ensure the inside is cooked through. You can also stand it on its sides to cook evenly. Once done, let it cool slightly before slicing into bite-sized pieces. Enjoy your delicious and nutritious spinach egg roll!
