Recipe Cooking Instructions:
Ingredients:
- 3 large eggs
- 1 small carrot (cut into thin strips)
- 1 small cucumber (cut into thin strips)
- 1 chicken breast (slightly thawed, cut into small cubes)
- 1 tablespoon unsalted butter
- 1/4 teaspoon salt (optional)
- 1/4 teaspoon black pepper (optional)
- 1 tablespoon cooking oil
Cooking Instructions:
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Prep the Vegetables: Cut the carrot and cucumber into thin, matchstick-sized strips. Blanch the vegetables in boiling water for 1-2 minutes, remove them, and drain thoroughly. Squeeze out any excess water and set them aside.
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Cook the Chicken: Slightly thaw the chicken breast, then cut it into small cubes. Heat a non-stick pan and melt the butter over medium heat. Add the chicken cubes and fry until golden brown. Season with a pinch of salt and black pepper if desired, then set aside.
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Prepare the Egg Mixture: In a bowl, crack the eggs and whisk them until well-mixed. Add the cooked chicken, blanched vegetables, and a pinch of salt if needed. Mix everything together.
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Cook the Egg Roll: Brush a thin layer of cooking oil on a cold, non-stick pan. Pour in a portion of the egg mixture and tilt the pan to spread it evenly. Cook over low heat until the edges start to solidify.
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Roll the Egg Mixture: Using a spatula, gently roll the egg sheet from one side to the other. Beginners can turn off the heat during this step for better control.
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Fry Until Golden: Once rolled, continue frying the roll on all sides until it turns golden brown and is fully cooked.
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Slice and Serve: Let the egg roll cool for 1-2 minutes, then slice into bite-sized pieces. Serve warm and enjoy the vibrant, savory flavors!
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