Korean Egg Rolls Gyeran Mari Asian Egg Roll Food
KOREAN EGG ROLLS / GYERAN MARI / ASIAN EGG ROLL !!
I love Korean food, it looks really fresh, colourful and appetizing to our eyes.Specially kids Love it & it is really easy for the lunch box menu. Here, I have also presented the Valentines special egg roll (heart shaped), it looks so cute & also easy to make it. I learned this technique from Aeris kitchen. Thank you Aeris.. Hope you all enjoy the Korean egg roll / Gyeran Mari (hard to pronounce.. haa haha) with your family & special ones. Bon appetit (Enjoy your meal) !!!
Provided by Preethi Magesh @mysouthernflavours
Categories Eggs
Number Of Ingredients 11
Steps:
- First crack 3 large size room temperature eggs in a bowl, add salt, pepper powder, dashes of hots sauce, soy sauce & beaten lightly with fork and keep aside (don't over beat).
- Now start chopping the ingredients carrots, red bell pepper / red capsicum, green onions, yellow onions & cilantro finely. After chopping, add all the ingredients to the egg mixture & mix it well.
- Now heat up a non-stick frying pan over medium heat & grease with a little oil. Now pour about ½ cup of the egg mixture on the pan and spread it thinly by tilting the pan.
- Once it's half done, roll the egg to the middle & pour another ¼ cup of mixture to the side and roll it with the flat spatula to the corner. And repeat this step until the egg mixture runs out (don't over cook the omelette, it won't stick while rolling)
- Once the egg roll gets cool down, cut it into ¼ inch thick / bite size. Serve it & enjoy with steamed rice.
- For Heart Shaped Egg roll; First cut the egg rolls diagonally .
- Form heart shape with the two cut pieces.
- Dip the heart shape into reserved egg mixture (helps to stick). Apply little oil on non stick pan & fry the egg rolls on low medium heat on both sides.
- Looks yummy!!! you got heart shaped egg rolls.
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KOREAN EGG ROLL RECIPE (GYERAN MARI) - FOXY FOLKSY
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5/5 (1)Total Time 12 minsCategory Breakfast, Main Course, Side DishCalories 298 per serving
- Combine eggs and milk in a bowl and beat with a fork or egg beater until well blended and a bit frothy.
- Using a sieve, sift the mixture through to remove unwanted textures like the chalaza. Doing this gives the egg roll an even texture.
- Using a flat pan, heat oil on medium-high. Once it is hot enough, pour a portion of the mixture using a ladle.
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- Break the eggs in a medium sized bowl and beat the eggs lightly. To give a smooth texture, sieve through the eggs. Add the rice wine and salt then whisk them well. (If you haven’t already, move the egg mixture into a measuring cup with a handle so that it’s easier to pour it out). Add the chopped green onion.
- Heat the pan on medium low heat and add some cooking oil. Spread it throughout the pan. Reduce the heat to low. Pour out a thin layer of egg mixture onto the pan and spread it by tilting the pan. Once the edge of the egg is cooked and the top of the egg is about 80 to 85% cooked, add a layer of cheese in the middle of the pan and start rolling the egg with a spatula and/or chopsticks.
- Push aside the rolled egg (to the left) and brush some cooking oil in the empty space (right side of the pan). Pour out another thin layer of egg mixture on the empty space and when the top of the egg is about 80 to 85 % cooked, add a layer of cheese on top of the egg and start rolling the egg with a spatula and/or chopsticks. Repeat this step until the egg mixture is used up.
- Remove the rolled egg from the pan and cool it down for 5 to 10 mins on a cutting board. Slice it into bite size pieces. Serve. (Optionally, you can serve with some tomato sauce / ketchup or squeeze this over the egg rolls.)
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- Crack and beat the eggs, in a bowl with a spoon, a fork, or a pair of chopsticks until the yolks and whites are blended well with no visible strings of whites. Stir in salt and pepper.
- Add a teaspoon of vegetable oil to a medium size non-stick pan and distribute the oil evenly using a napkin or paper towel. Preheat over medium low heat, until it feels hot when you place your hand 2 to 3 inches above the bottom of the pan.
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