These days, before I take a nap or before I go to bed, I tend to think about what I would be cooking for the next meal(s). So yesterday, before I had my afternoon nap (such a luxury to have when you are on summer break), I thought about what to make for lunch today and came up with this egg roll receipe. I had already thawed some minced pork (lean, without antibiotics) in the fridge and wanted to use that ingredient for lunch. This egg roll receipe turned out great. However, I added way too much rice and pork, so it ended up becoming a bit messy when I rolled all the ingredients together like a sushi roll. Next time, I would divide up the ingredients and make several egg roll. Regardless, it tasted great! I hope you would like it too. It’s quick to make and great to bring for lunch to school or work.
Ingredients (for one giant egg roll as shown in the diagram):
- 2 eggs
- one bowl of cooked rice (I didn’t use sushi rice, just normal cooking rice)
- 1 cup of minced pork (extra lean)
- 1 sheet of sushi seaweed*
- 1.5 tbsp of sesame oil
- 1 tbsp of shaoxing wine
- 1 tbsp of light soy sauce
- 1.5-2 tbsp of terriyaki sauce
Combining the Ingredients:
- Marinate the meat overnight: combine the pork with shaoxing wine, salt and light soy sauce, then marinate in the fridge overnight. The next day, add in 1 tbsp of terriyaki sauce and let it sit for 15min.
- Cook the meat over medium-high heat using cooking oil. Separate the pork into individual chunks (small), and then add in another 1 tbsp of terriyaki sauce for flavoring. Set the cooked meat aside for later.
- Beat 2 eggs and pan fry it like omellet. Season the omellet with salt. Set the omellet aside to cool.
- Mix the rice with sesame oil and salt to taste. This helps to add flavor to the rice and make it easier to stick it onto the seaweed or egg.
- On a bamboo mat, lay down a sheet of seaweed. On top of that, lay down the egg, then spread a thin layer of rice and pork. Using the mat, carefully roll up all the ingredients.
- Run a sharp knife under hot water and then use it to cut the egg roll into slices.
- It is ready to be served!
*The seaweed is optional. You can cut the omellet into a rectangle/square shape. Add the rice and pork on top, and roll it up.