Crab Stick & Spring Onion Rolled Omelette/ Egg Roll 香葱蟹柳蛋卷

Rolled omelette aka egg roll is not something new in my home cooking menu. I love to mix and match ingredients to come up with different flavours and combinations so that we won't get bored eating "fried egg".

I created this dish because my son told me he hates spring onion fried eggs. Ahh... spring onion fried egg is the easiest last-minute meal idea, I don't want to remove this dish from my home cooking menu >.< !! So I tweak the recipe, added some fish sauce and some shredded crab sticks to make it more flavourful and colourful, cooked using Tamagoyaki/ Japanese Egg Roll method. It makes a perfect side dish anytime and it's ideal to be packed in bento/ lunchbox as it tastes good warm or cooled. Now, this simple egg roll filled with spring onion and crab stick has become one of the "fried egg" that my son loves, yeah actually not only him, my whole family love this.

Crab stick & spring onion egg roll served with sweet vinegar pork ribs and stir fry spinach,
a simple and delicious rice bowl for my son.

Crab stick & spring onion egg rolls made using 3 eggs this time, along with steamed chicken with Chinese sausage and steamed rice.
Photo updated: June 2023.

Ingredients:
材料

2 Eggs 鸡蛋 2粒

2 Crab Stick, shredded 蟹柳 2条，切丝

1 stalk Spring Onion, finely chopped 青葱 1棵， 剁碎

Some oil for cooking 油 适量

Seasoning: 调味料

1/2 tsp Fish Sauce 鱼露 1/2小匙

1/4 tsp Light Soy Sauce 酱油 1/4小匙

Dash of White Pepper 胡椒粉 少许

1/4 tsp Sesame Oil 麻油 1/4小匙

1 tbsp Chicken Broth (low sodium) 低盐鸡汤/上汤 1汤匙

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如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method: 步骤

1. Lightly beat eggs in a bowl. Add in spring onion, crab stick and seasoning, mix well.
鸡蛋打散，加入青葱，蟹柳和调味料，拌均。

2. Heat a lightly greased non-stick rectangular/ round pan. When the pan is hot, pour a thin layer of egg mixture into the pan. Tilt to cover the pan. 
烧热少许油，倒入一层蛋液。

3. When the egg is about to cook through (bottom is set but the surface still soft), roll it up. Move to the side.
蛋液半熟时，卷起。

4. Pour another thin layer of the egg mixture. Tilt to cover the pan including the bottom of the first omelette. 
再倒入一层蛋液。

5. When the 2nd omelette is about to cook through, roll up with the first omelette. 
蛋液半熟时和之前的蛋卷，卷起。（参考图片做法）

6. Repeat step 4 & 5 to use up all the egg mixture (For 2 eggs recipe, I usually cook 2 layers only). Remove the egg roll from the pan when it's done. Slice and serve. For round pan, refer method here: Tamagoyaki/ Japanese Rolled Omelette Recipe.

重复步骤4和5至用完蛋液为止。两粒蛋的食谱做两层就可以了。用圆形平底锅可以点击这个链接参考做法：日式蛋卷/ 玉子烧食谱

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Enjoy!