Vegetable egg roll
These days, we make japchae, rice balls, and stir-fried side dishes with garlic species, which are seasonal agricultural products, and eat them deliciously. I'm going to put garlic and carrots, which are seasonal agricultural products, in the egg roll. The ingredients are nice and simple, and I introduce you to vegetable egg rolls that are good for rice and lunch box side dishes.
3 serving
Within 30 minutes
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Ingredients
  • egg
    4ea
  • a garlic stem
    3ea
  • Carrot
    little
  • cooking wine
    little
  • Salt
  • Cooking oil
Cooking Steps
STEP 1/4
Wash garlic bells in running water, chop them, peel carrots, and chop them into small pieces.
STEP 2/4
Break 2 eggs into a bowl and add chopped garlic and carrots. Add a little cooking wine and salt and mix evenly.
STEP 3/4
Grease a heated frying pan with cooking oil, pour egg water, and roll it when the top is slightly cooked. If you roll it when the top is cooked, it doesn't stick to each other.
STEP 4/4
Put parchment paper on the cutting board and put egg rolls on it, cool it down, and cut it into bite-sized pieces.
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