Carrot Egg Roll

Taste: Savory; Cooking Method: Pan-fry; Time: 20 minutes; Difficulty: Easy.

Detailed Steps for Making Carrot Egg Roll

Ingredients.

Wash and shred the carrots.

Carrot shreds.

Beat eggs with salt and flour.

Add milk to the beaten eggs.

Whisk well until smooth (if there are lumps of flour in the egg mixture, strain the mixture through a sieve).

Stir-fry the shredded carrots in oil until cooked, add a pinch of salt.

Once cooked, transfer the carrots to a bowl and set aside.

Using the same pan with the cooked carrots, add a little oil.

Once the oil is hot, pour in the egg mixture, and cook over low heat until the egg sets.

When the surface of the egg starts to set, add the cooked carrot shreds evenly on top of the egg skin.

Once placed, start rolling the egg skin. If you’re not skilled, you can turn off the heat (I rolled mine loosely due to lack of skill, please forgive me, let’s strive for improvement together, roll tightly…).

Once rolled, gently pan-fry over low heat.

When the bottom is golden brown, carefully flip it over and fry the other side until golden brown as well.

Once fried, place it on a clean cutting board and cut into pieces.