Telur Gulung with Nori Filling
Ingredients:
- 5 large eggs
- 2 sheets of nori (seaweed) (I used Mamasuka brand)
- Filling:
- Cooked white rice
- 8 beef sausages (cut into small pieces)
- 3 cloves garlic (finely chopped)
- Salt and white pepper to taste
- Cooking oil
Instructions:
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Prepare the Egg Crepes:
Crack the eggs into a bowl, whisk them until well beaten, and season with a pinch of salt and white pepper. Heat a non-stick skillet over medium heat and lightly oil it. Pour in a small amount of the egg mixture, tilting the pan to spread it thinly and evenly. Cook until the egg is just set but still slightly soft, then slide it onto a plate. Repeat with the remaining egg mixture to make additional crepes. -
Prepare the Filling:
In a separate pan, heat a small amount of oil over medium heat. Add the chopped garlic and sauté until fragrant. Add the beef sausages and cook until they start to brown. Stir in the cooked rice and season with salt and white pepper to taste. Continue to cook, stirring occasionally, until the mixture is well combined and heated through. Adjust the seasoning if necessary. -
-
Assemble the Rolls:
Place a cooked egg crepe on a clean surface. Lay a sheet of nori over the egg crepe. Spoon a portion of the filling mixture on top of the nori. Gently roll the crepe from one end to the other, ensuring the filling is tightly enclosed within the egg and nori. -
Seal the Rolls:
Heat a skillet over medium heat and lightly oil it. Place the rolled crepes seam side down in the skillet. Cook for a few minutes on each side, or until the rolls are lightly golden and heated through. This step helps to seal the rolls so that they do not unravel. -
Serve:
Once the rolls are cooked, remove them from the skillet and let them cool slightly. Slice each roll into two pieces. Serve warm for breakfast or as a tasty lunchbox item. Enjoy!
Happy cooking! 😊
