|Recipe : Entry # 7530|
|Breakfast Egg Rolls|
|1 small onion, peeled and sliced
1 small knob ginger, peeled and diced
2 cups shredded cabbage
2 tablespoons olive oil
Salt and pepper
1/4 teaspoon chili flakes
2 green onions or shallots, finely sliced
1/4 bunch fresh cilantro
1/4 cup crisp fried garlic
|In a small saucepan, cook the onion and ginger in the olive oil until translucent. Add the cabbage and 1/3 cup of water. Cover with lid. Cook for 5 – 8 minutes or until cabbage is tender. Remove from heat and season with salt and pepper.
In a small bowl, crack the 3 eggs. Add salt and pepper and 2 tablespoons water. Beat with a fork until eggs are well-mixed.
Heat a 10-inch nonstick pan with a little oil in the bottom. When the pan is hot, add in a little of the egg, swirling the pan at the same time to cover the base. Place the pan back over the heat and continue to cook until the egg has solidified.
Gently flip using a spatula. Repeat with the remaining egg mixture.
Lay out the cooked egg sheets on a chopping board or clean flat surface. In the center of each, lay a couple of spoons of the cabbage, place on top a few cilantro leaves, sliced green onions, a little sprinkling of dried chili and crisp fried garlic.
Roll up and serve immediately.
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