Some food historians believed that the egg roll evolved from the spring roll. This dish originated in Asia and was introduced to the west and ended up with some great twists. This is A-okay for breakfast and if you’re on a diet.
- 4 Eggs
- 1/4 tsp. salt
- 2 tbsp Green onions, chopped
- 1 tbsp Small green or red chili, seeded, chopped
- 2 Tbsp. small diced carrot or red pepper
- 2 Tbsp. small diced spam, ham, sausage or hotdog
- 1Tbs. cooking oil
- In a bowl mix the egg, green onions, carrots, red chili, spam, sausage, and season it with salt and pepper.
- Preheat a square shape skillet Lightly grease the skillet with vegetable oil. Then pour in ½ egg mixture and over low heat cook it over until half has done. Roll the omelet halfway from the right to the middle. And move the egg roll to the right edge of the pan. If there is not enough oil, lightly grease the pan each time you roll-up. And add in ¼ egg mixture to cover the left half of the pan. And cook until half is done. And roll again halfway up from the right to the left and move the egg roll to the right side of the pan. And add in the remaining egg mixture and cook until half-done. And finally, roll all the way up.
- Transfer to a cutting board. When an egg roll is hot, it’s easily broken, so let cool before cutting. Slice into bite-size pieces. And serve.
This dish needs patience and perseverance. If you have those traits, will you try this for breakfast? Let us know your answer! Comment down below.