Ham and Cheese Egg Roll
I’m currently on a mini diet: the sensible kind where I consume less carbs in the day and do 30 minutes of light cardio exercise. Come dinner time, I will eat a low or no carb meal like the above egg rolls. To me, a diet is more like a permanent lifestyle change, and it has to be fun just like these sunny looking ham and cheese egg rolls.
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There is no need to season the egg mixture as the ham and cheese are salty on their own. If you are concerned about the fat content of cheese, you can choose low-fat cheese or try out my other tamagoyaki recipe with carrots, shallots and spring onions.
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|Note: Ingredients, seasonings and measurements are at the “Printable Recipe” link above. Recipe is adapted from ochikeron’s Mille-Feuille Tamagoyaki Youtube video.|
|Half each square cheese slice. Pair each cheese slice with a same size ham. You need three pairs for this recipe.|
|Lightly whisk eggs and add chopped spring onions. Season with some black pepper. Set aside.|
|Heat up and grease tamagoyaki pan with oil. Pour just enough egg mixture to make a thin egg sheet to cover the pan.When the egg is semi-set, place a ham and cheese pair on one end of the egg sheet.|
|Using spatula or chopsticks, turn the egg sheet to cover the ham and cheese. Push the first layer of rolled omelette back to the starting point.|
|Pour just enough egg mixture to cover the empty side of the pan. Swirl the pan so that the egg mixture gets under the original layer too. When the egg is semi-set, place another ham and cheese pair on the egg sheet.|
|Turn over again.|
|Repeat until all the egg mixture is used up.|
|Roll the omelette again.|
|Tug in any loose ends and 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 rolled omelette to 6 equal pieces.|
|Love egg rolls? Don’t forget to check out my other tamagoyaki recipe.|