Alto-ran’s Soft Egg and Seaweed Rolls
Alto-ran’s Soft Egg and Seaweed Rolls
Mastering Alto-ran’s Signature Egg and Seaweed Rolls
A special recipe from Alto-ran featuring incredibly soft and colorful egg and seaweed rolls. These are perfect as a delightful snack for kids or a nutritious side dish for your bento box!
Main Ingredients- 7 large eggs
- 1 sheet of seaweed (gim for kimbap)
- 30g glass noodles
Cooking Instructions
Step 1
First, crack 7 large eggs into a bowl. For an exceptionally smooth texture, strain the egg mixture through a fine-mesh sieve. This also helps remove the chalazae (the stringy bits) for a more refined result.
Step 2
Prepare the ingredients for the egg mixture. Finely mince 3 tablespoons of green onions and 2 tablespoons of carrots.
Step 3
To the strained egg mixture, add 1 teaspoon of salt and 1 tablespoon of cooking wine, and whisk well until smooth. The cooking wine helps to neutralize any eggy odor. Next, stir in the minced green onions and carrots. These additions not only enhance the flavor but also contribute a beautiful, vibrant color to the rolls.
Step 4
Soak 30g of glass noodles in cold water for about 30 minutes until softened. To prevent the noodles from floating, you can place a heavy plate on top. Once soaked, boil the glass noodles for approximately 6 minutes, then rinse them under cold water. Drain them well and toss with 1 tablespoon of soy sauce, 1 teaspoon of sugar, and 1 teaspoon of sesame oil to season. This seasoning infuses the noodles with flavor and the sesame oil helps prevent them from becoming gummy.
Step 5
Now, let’s make the rolls! Lightly grease a rectangular non-stick pan with cooking oil and heat it over medium-low heat. Pour in a ladleful of the egg mixture and spread it thinly. Once the edges begin to set, carefully lay a sheet of seaweed (gim) on top. Kimbap-sized seaweed sheets work best for length. Arrange the seasoned glass noodles evenly over the seaweed. Then, using a small ladle, gently pour small amounts of the egg mixture over the noodles to help bind everything together as it cooks.
Step 6
Starting from the side with the seaweed and noodles, gently roll the mixture up using the pan’s tilt or a spatula. As you roll, pour a little more egg mixture over the exposed surface to help seal the roll and create layered beauty. Continue this process, adding layers of egg mixture and rolling, until the entire roll is formed.
Step 7
Transfer the completed egg and seaweed roll to a cutting board. It’s best to let it cool slightly to help it hold its shape. If possible, place it on parchment paper on the cutting board, or gently wrap it in a bamboo sushi mat for a few minutes to firm up and achieve a neater shape.
Step 8
Finally, slice the roll into bite-sized pieces. For even portions, you can first cut it in half, then in half again to make quarters. Afterward, divide each quarter into three smaller pieces. This method ensures uniform slices with attractive, layered cross-sections. Enjoy your delicious creation!
