Korean Egg Roll Recipe, an egglicious treat for your morning breakfast. A Korean egg recipe made with an Indian twist. Made with simple at-home ingredients and gets ready in 15 minutes.
A healthy breakfast option for kid’s lunch box and also for elders. A sure choice for those who are egg lovers like me.
A super easy and beautiful recipe. If you want to flaunt your culinary skill and decorate your table with a beautiful dish then this Korean egg roll will be your first choice.
I call it a hubby special recipe. Serve your hearts to your hubby on a Sunday breakfast and ignite the fire. My grandmother used to say, ” Make a delicious treat for your husband and get your wishes fulfilled.
Putting a cross-cut and twisting the halves to form a heart is just pure art. The texture of red and green capsicum and carrot add life to it. When served in a black serving plate. Just Amazing.
The video itself is so tempting that you will surely try this recipe. Try this recipe and fall in love once again.
Take a big bowl. Break all the eggs into it. Add finely chopped red and green bell pepper, chopped carrot, green chili and salt to it. Whisk it well.
Take a flat pan or dosa pan. Heat the pan and add 1/2 teaspoon oil to it. Spread the oil on the pan. Don’t add too much of oil. Just a little.
Pour the mixture to fill the pan base. If it doesn’t spread either move the pan by lifting it or use a spatula.
Wait for 2 minutes until the base is cooked and then start rolling slowly. Roll it till the end and pour some more egg mixture. Do it until the mixture finishes to make it big.
At the end leave the egg roll for 2 minutes on the stove so that it gets cooked inside too. Cut it into slices first and then put a slant cut to the roll and twist the halves to form a heart.
Your beautiful Korean Egg Roll is ready to serve. Serve it with tomato ketchup or some grated cheese.
Watch Recipe Video
Download Korean Egg Roll Recipe Card
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