Asia – Egg Roll
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 spring onion (s)
- 1 red pepper (s)
- 6 egg (s)
- 2 tablespoon soy sauce, light
- 2 tablespoon oil, for brushing
Print Recipe
Pin Recipe Instructions
- Clean and finely dice the spring onions. Halve the pepper lengthways, core and finely chop. Mix both with the eggs and soy sauce until smooth.
- Heat a non-stick pan and brush a thin layer of oil. Pour in 1 small ladle of egg batter and let set over a mild heat.
- Roll up the pancake from left to right with a spatula and leave it on the edge of the pan.
- Brush the pan with oil again. Pour in another scoop of egg batter and let it set. Now roll up the pancake roll together with the new pancake from right to left.
- Repeat this process until the batter is used up. Carefully lift the pancake roll out of the pan with a spatula. Let rest for 10 minutes and only then cut into slices.
- This goes well with frozen Asian vegetables or Asian dip.
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