계란말이 Egg Roll Recipe

Prep vegetables

If using fillings, finely julienne the carrot, thinly slice the scallion, finely dice the red pepper, chop mushrooms, and blanch then squeeze spinach to remove excess water. Keep each filling component small and uniform so layers roll evenly.

Beat eggs

Crack 6 eggs into a mixing bowl. Add 2 tablespoons milk, 1 teaspoon salt, 1 teaspoon sugar, 1 teaspoon ground black pepper, and 1 tablespoon sesame oil. Whisk vigorously until fully combined and slightly frothy (about 30–45 seconds). Strain the mixture through a fine sieve into a clean bowl if you want an ultra-smooth texture.

Heat a small nonstick skillet over medium heat and add 1 teaspoon neutral oil. Sauté mushrooms for about 1–2 minutes until soft. Remove and set aside. Quickly stir-fry carrot and red pepper for 30–45 seconds just to soften slightly, then remove. If spinach is used, briefly sauté to warm through. Keep each filling component separate and lightly seasoned (a tiny pinch of salt) because the egg mixture already contains seasoning.

Use a small rectangular tamagoyaki pan if available (about 8x6 inches) or a small nonstick skillet (8-inch). Heat the pan over low–medium heat. Add about 1 teaspoon neutral oil and a small piece of butter (optional) and spread to coat the surface.

Pour a thin layer of egg mixture (about 1/4–1/3 cup) into the pan, tilting to cover the bottom evenly. Reduce heat to low. Let the layer set but remain slightly wet on top — about 20–30 seconds. If you want fillings, scatter a thin line of fillings (a little carrot, scallion, and mushroom) across the bottom third of the egg closest to you.

When the egg layer is mostly set but still pliable, use a spatula or chopsticks to gently lift the edge nearest you and begin rolling away from you into a tight roll. Roll until you reach the far edge of the pan.

Push the rolled egg to the far side of the pan. Lightly oil the exposed pan surface again (about 1/2 tsp). Pour another thin layer of egg (about 1/4 cup) into the pan, lifting the rolled egg slightly so the new egg flows underneath and around it. Let set until nearly cooked, add a bit more filling on the edge if desired, and roll the entire piece back toward you, wrapping the new layer around the existing roll.

Repeat the pour, set, and roll process 3–4 more times until all egg mixture is used and the roll is about 3–4 layers thick (or as tall as you prefer). Keep heat low to prevent browning; the roll should be pale yellow with soft texture.

When finished, remove the roll from the pan and place on a cutting board seam-side down. Lightly brush the outside with a touch of sesame oil or melted butter for shine and sprinkle with toasted sesame seeds. Allow the roll to rest for 1–2 minutes to settle (this makes cleaner slices).

Using a sharp knife, trim the ends for neatness if desired. Slice the egg roll into 1/2-inch (1–1.5 cm) pieces. Wipe the knife with a damp towel between cuts for clean slices.

Arrange on a plate and serve warm or at room temperature with soy sauce on the side and an optional sprinkle of freshly ground black pepper. Leftovers keep airtight in the refrigerator for up to 2 days; reheat gently or serve cold.