The key ingredients such as eggs, carrots and shallots are common items in the kitchen pantry. You can adapt the ingredients according to what you have – sometimes I use ebikko (prawn roe) instead of carrots, and baby spinach instead of spring onions.
I struggled to describe the steps of rolling the egg in words, so I made a two-minute video for this recipe. This is my first video so there is much room for improvement, but hopefully it conveyed the key steps of rolling the omelette. If you would like to see more video recipes, thumbs up the video on YouTube and subscribe to my channel. Thank you!
Add (A) to eggs and whisk to dissolve sugar thoroughly. Add spring onions, shallots and carrots to the egg mixture.
Heat the pan, grease it with oil, and pour 1/3 of the egg to cover the pan. If there are any bubbles, burst them with a pair of chopsticks.
When the egg is semi-set, start rolling it from one end to the other using chopsticks or a spatula. Push the first layer of rolled egg back to the starting point and repeat steps 2-3 for another two more times, until all the egg is used up.
Gently press the completed egg roll with the spatula to give it a firm rectangular shape.
Transfer egg roll to cutting board and when it is cooled, slice the roll to 6-8 equal pieces. Serve with a side dish of dipping sauce by combining (B) in a small saucer.