Korean egg roll with carrot, mushroom, and onion is a savory and delicious dish that is perfect for breakfast, lunch, or dinner. The combination of fluffy eggs and nutritious vegetables like carrots, mushrooms, and onions creates a satisfying and flavorful meal that is both healthy and delicious. This Korean egg roll can be enjoyed hot or at room temperature, making it a great option for a quick and easy meal on the go or a tasty appetizer for a party.
Ingredients:
- 3 large eggs
- 1/2 cup sliced carrots
- 1/2 cup sliced mushrooms
- 1/2 cup sliced onion
- 1 tablespoon vegetable oil
- 1 tablespoon soy sauce
- 1/2 teaspoon sugar
- Salt and pepper to taste
Instructions:
- In a large mixing bowl, whisk together the eggs until they are well beaten.
- Add the sliced carrots, mushrooms, and onion to the eggs, and stir well to combine.
- Add salt to the egg mixture and stir again until all ingredients are well combined.
- In a nonstick skillet, heat the vegetable oil over medium heat.
- Pour the egg mixture into the skillet and spread it evenly.
- Cook the egg mixture for 2-3 minutes until it starts to set.
- Using a spatula, gently lift the edge of the egg roll and roll it up tightly, rolling from one side to the other until you have a neat cylinder shape.
- Continue to cook the egg roll, rolling it gently every minute or so, until it is completely cooked through and lightly golden brown on all sides.
- Remove the egg roll from the skillet and let it cool for a minute before slicing it into rounds.
- Serve the Korean egg roll with carrot, mushroom, and onion hot or at room temperature, garnished with chopped scallions or sesame seeds if desired.
Enjoy your delicious and nutritious Korean egg roll!