How to make spinach egg roll Complete with a square frying pan
I heard that the rainy season is coming this week, but the weather is humid and very hot. These days, it is troublesome to make food, perhaps because of the weather. When I open the refrigerator, I see spinach greens. I was thinking about eating rice, but I decided to eat egg rolls!! I'll teach you how to make it thick in a straight shape using a square frying pan.
4 serving
Within 15 minutes
텐션응미
Ingredients
  • Eggs
    4piece
  • Spinach
  • Cooking oil
Cooking Steps
STEP 1/8
I took out the leftover spinach from the side dish container. I used the leftover side dishes, so it's okay to wash them before blanching and use them right away.
Use scissors to cut the length into small pieces.
STEP 2/8
Prepare four eggs by slightly rinsing them under running water.
I used chaos. The thickness depends on the size, number of vegetables, or the amount of vegetables inside.
STEP 3/8
Break the yolk and mix evenly.
If there are any vegetables left, such as carrots or onions, chop them into small pieces and combine them.
STEP 4/8
Grease a square frying pan, heat it, and pour egg water thinly.
STEP 5/8
Fold and roll when the end of the edge begins to change color. I'm going to coat it a few times thinner, so it's okay if it's torn or cut at first.
STEP 6/8
Grease an empty spot, pour the remaining egg mixture little by little while maintaining low heat, and repeat rolling.
STEP 7/8
Lift the end of the egg roll slightly from time to time and let the egg water go in between. It's connected smoothly and doesn't separate one layer at a time.
STEP 8/8
As it is made thick, you can cook it by standing up front and back so that it is evenly cooked to the inside.
You can use a round pan, but it's hard to make a certain shape. The middle part is thick, and both ends are thin. If you cook with a square pan, the size is the same from beginning to end, so it looks good.
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