Cook. Eat. Write. Repeat: Korean Egg Roll Recipe by Renae Siewert


3 Eggs

1 Teaspoon of Salt

1 Teaspoon of Pepper

1 Tablespoon of Butter

One small carrot

Instructions: -Dice the carrots; the size is a preference thing, but the smaller the better the chewing sensation.

-Crack the eggs into a bowl, big enough so that you can mix the eggs without spilling it.

-Add salt and pepper, however much you want. I used one tablespoon for each.

-Add the diced carrots. If you have leftovers, you can use it in other dishes such as fried rice! To store it, you can wrap the bowl with a plastic wrap, put it in a container, or dump it into a sandwich bag.

-Thoroughly mix all the ingredients together until they are evenly spread out.

-Heat the frying pan on medium heat, then add the butter and apply it on the entire surface of the pan.

-Once the butter melts completely, lower the heat to low and add a third of the egg mixture.

-After the egg is cooked, roll the egg. Once you roll the egg, pour another third of the egg and continue rolling. Then repeat the process until you used up the whole mixture.

-After you roll it all up, leave it in the frying pan and continue to flip the whole roll until slightly golden.

-Move it into a plate and let cool a little before cutting them into bite size pieces. Or if you want, eat the whole thing in one gulp!

Cook: Ranae Siewart

Video editor- Jada Teague

Multimedia Editor- Jada Teague

Assistant Multimedia Editor- Kaitlyn Rosas

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