Ingredients
- 1/4 kg Rice Vermicelli (Bihun)
- 2 Eggs
- Water (as needed)
- Salt (to taste)
- Cooking Oil (sufficient amount for frying)
- Skewers (for rolling)
Instructions
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Prepare the Vermicelli: Begin by boiling the rice vermicelli in lightly salted water until just tender but not overcooked. Drain thoroughly, ensuring all excess water is removed to prevent sogginess.
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Prepare the Egg Mixture: In a bowl, crack the eggs and whisk them until well beaten. Add a small amount of water and season with salt to taste. Mix well.
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Heat the Oil: In a deep pan or wok, heat a generous amount of cooking oil. The oil should be sufficiently deep to submerge the rolled vermicelli and egg mixture, which facilitates even cooking and rolling.
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Cook the Vermicelli and Egg Mixture: Once the oil is hot, gently add a small portion of vermicelli into the oil. Allow it to briefly fry until it starts to become crispy. Then, pour a portion of the egg mixture over the vermicelli.
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Roll the Vermicelli: Using a skewer, carefully roll the vermicelli and egg together in the hot oil. The skewer should be dipped in the hot oil to help with rolling and prevent sticking. Roll the mixture until it forms a compact, golden-brown log.
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Repeat the Process: Continue this process with the remaining vermicelli and egg mixture, ensuring each roll is crispy and evenly cooked.
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Serve: Once all the rolls are cooked, remove them from the oil and drain on paper towels to remove excess oil. Serve the Telur Gulung/Bihun Gulung warm, accompanied by your favorite dipping sauce for added flavor.
Enjoy this savory Indonesian treat as a delightful snack or appetizer!