Once again we have a guest post from Jacinta of Cookies Rain and Love. The recipe below involves sheets of seaweed. I had never had seaweed until high school when a friend, who grew up in Hawaii, invited me over for dinner. Jacinta makes great use of the ingredient. Check out the recipe below…
I love rolls – spring rolls (fresh ones are the best!), crepe rolls, sausage rolls…and a whole lot more. So it’s not surprising that I’m in love with this minced pork egg roll. It’s so juicy and delicious!
Since this recipe requires 6 eggs, I try to get organic free-range eggs so it’s as healthy & nourishing as possible.
One of the best thing about this has to be that I can put tons of shredded celery into it with absolutely no complaints from Bren! The husband cannot stand celery, haha.
Anyway, here’s the recipe. Enjoy!
Minced Pork Egg Roll
6 eggs3 big sheets of seaweed200g minced porksome shredded carrots & celery (your preference)salt & pepper to season
1. Season minced pork with salt & pepper.
2. In a bowl, beat 2 eggs thoroughly. Oil pan lightly (I used my HappyCall Pan for this), and heat over the lowest flame.
3. Pour beaten eggs into pan and swirl it around to get a rectangle. Top with seaweed.
4. Spread minced pork onto the seaweed.
5. Add carrots and celery, and with a spatula (and tongs if needed), fold it up.
6. Roll to cook for about 10 mins – 5 mins each side, till egg skin turns golden brown.
7. Dish up onto plate.
8. Repeat this till you get 3 rolls altogether. Slice and serve! 🙂
Rantings of an Amateur Chef 
Great.
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Fascinating! The hubs will like.
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What an interesting take on egg rolls! Thank you!
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