On weekends, housewives can change the taste of family meals with unique, attractive but not too fussy dishes. Accordingly, seaweed egg rolls with simple and quick processing will be a great suggestion that housewives can refer to.
To make seaweed egg rolls for a serving of 2 to 3 people, prepare 4 fresh chicken eggs; 2 dried seaweed leaves; 1/2 small carrot; 2 sprigs of scallions and some spices including 1 teaspoon of delicious fish sauce, a little ground pepper and cooking oil...
Start by pre-processing the tubers and fruits thoroughly with peeling carrots, scallions, removing the stems, and then using a knife to slice them finely. Housewives should note that if you want the egg rolls not to be torn or bumpy, chop the vegetables very finely to create good adhesion, helping the egg cook evenly from the inside out.
Smash the chicken eggs into a large bowl, add carrots, scallions, then season with fish sauce and ground pepper to harmonize the spices, avoid beating the eggs too hard to create many air bubbles.
Next, spread the eggs into thin layers by heating a non-stick pan, applying a thin layer of cooking oil and then spreading each spoonful of egg evenly on the pan surface. When the first layer of eggs has just softened, gently roll the eggs into one side of the pan. Continue to pour another thin layer of eggs into the remaining space, wait for the surface to soften, then place a seaweed leaf on top and roll the old eggs over a new layer.
After the eggs are fully cooked, take the egg roll out to the cutting board, wait for it to cool down for about 2 minutes, then gently cut it into bite-sized round slices with a sharp knife, arrange them on a plate and enjoy with chili sauce or soy sauce to enjoy the natural fatty flavor.
