Crispy Sesame Egg Rolls
These delicate, sweet crepes are a beloved street snack with a satisfying crunch. The batter comes together in minutes, and the rolling technique creates that signature hollow cylinder shape.
Story
A simple batter of eggs, flour, and a touch of sugar transforms into something magical in a hot pan. The sesame seeds add nutty depth while the low heat ensures that golden-brown color without burning. Work quickly while rolling—the residual heat helps shape each roll.
Ingredients
vegetable oil
3 tablespoons
granulated sugar
4 tablespoons
cake flour
1 cup
large eggs
2
toasted sesame seeds
2 tablespoons
water
½ cup
Instructions
1
Mix the batter
Whisk the oil and sugar together until slightly dissolved. Add the eggs and beat until uniform. Sift in the flour gradually, stirring to avoid lumps. Pour in the water and mix until you have a thin, pourable batter. Fold in the sesame seeds.
2
Heat the pan
Place a non-stick pan or crepe pan over medium-low heat. Lightly grease with a few drops of oil—just enough to prevent sticking. Wait until the pan is evenly heated but not smoking.
3
Cook and shape
Pour about 2 tablespoons of batter into the center of the pan. Quickly tilt and swirl to spread it into a thin, even circle. Cook for 1-2 minutes until the edges turn golden and the surface looks set.
When the underside is lightly golden, use chopsticks or tongs to lift and roll the crepe into a tight cylinder starting from one edge. The inside will still be slightly soft but will crisp as it cools.
4
Cool and serve
Transfer the rolled snack to a plate and let it cool completely—this is when it develops that satisfying crisp texture. Repeat with remaining batter. Serve warm or at room temperature as a sweet treat.
