Pan-Seared Preserved Vegetable Egg Rolls
Crispy golden omelets stuffed with savory preserved mustard greens, pan-seared to perfection.
Story
These delightful rolls combine the rich, savory flavor of preserved mustard greens (meicai) with tender egg sheets. Pan-frying them creates a beautiful golden crust while keeping the inside moist and flavorful.
Ingredients
Eggs
3 large
Cornstarch
10g
Cooking wine
20ml
Preserved mustard greens (Meicai)
100g, soaked and minced
Oil
for frying
Salt
to taste
Instructions
1
Prepare the Egg Batter
Whisk the eggs thoroughly in a bowl. Dissolve the cornstarch in the cooking wine, ensuring there are no lumps, then stir this mixture into the beaten eggs.
2
Cook the Egg Sheets
Lightly grease a flat pan or electric griddle. Pour a small portion of the egg mixture in a thin, circular layer. Cook over low heat until set but not browned, then carefully remove to a plate. Repeat until all batter is used.
3
Prepare the Filling
Ensure the preserved mustard greens are well-soaked to remove excess salt, then finely mince them. If desired, briefly stir-fry the minced greens with a little oil to enhance their aroma.
4
Form the Rolls
Place a spoonful of the minced preserved greens onto the center of each egg sheet. Fold the sides in and roll the sheet up tightly, similar to a spring roll, enclosing the filling completely.
5
Pan-Fry Until Golden
Heat a skillet with a thin layer of oil over medium heat. Place the rolls seam-side down in the pan. Fry gently, turning occasionally, until all sides are crispy and golden brown. Serve hot.
