Chewy Rice Paper Rolled Omelet
Chewy Rice Paper Rolled Omelet
Making a Unique Rice Paper Rolled Omelet with a Satisfying Texture
Try making this special rolled omelet at home that your daughter wanted to try after seeing it on YouTube! It’s a delicious dish where chewy rice paper, fluffy eggs, and crisp vegetables come together, loved by both kids and adults. With simple ingredients, it’s perfect for a delightful meal or snack.
Main Ingredients- 6 eggs
- 9 sheets of rice paper
- 1/2 crab stick (or imitation crab)
- 1/4 carrot
- 1/4 onion
- A little bit of green onion
- 1 tsp cooking wine (like Mirin or Sake)
- A pinch of salt
Cooking Instructions
Step 1
First, prepare your rice paper. If you have leftover rice paper from making spring rolls, this is a great way to use it up.
Step 2
Crack 6 fresh eggs into a bowl. Using large eggs (spec’d as ‘특란’ which implies large) will work well.
Step 3
Finely mince the crab stick, carrot, onion, and green onion. You can also use up any leftover ingredients like ham, chives, bell peppers, or other vegetables from your fridge. The more variety, the better the texture and flavor!
Step 4
Add a pinch of salt and 1 teaspoon of cooking wine (to remove any eggy smell) to the eggs. Whisk well with a fork or whisk, breaking the egg yolks and ensuring the egg whites are fully incorporated. Whisk until the egg mixture is smooth.
Step 5
Add all the finely minced vegetables to the egg mixture and stir thoroughly. Make sure the vegetables are evenly distributed throughout the egg mixture.
Step 6
Prepare a shallow dish or tray with warm water. This will be used to soften the rice paper.
Step 7
Heat a non-stick pan over low heat with a little cooking oil. Wipe the pan with a paper towel to create a thin, even layer of oil. This helps prevent the omelet from sticking and ensures even cooking.
Step 8
Once the pan is warm, ladle about one scoop of the egg mixture into the pan and spread it thinly. When the egg begins to set slightly (as the edges start to turn opaque), quickly dip a sheet of rice paper in the warm water and carefully place it on top of the semi-cooked egg. For a chewier texture, layering about 3 sheets works well.
Step 9
Before the egg cooks further, gently roll it up from the edge. Carefully slide the rolled omelet towards the front of the pan. Pour more egg mixture into the empty space. Once this new layer of egg begins to set, dip another 3 sheets of rice paper and layer them on top. Then, roll the previously cooked omelet with the new mixture and rice paper, continuing to roll. Repeat this process to build up a thick omelet.
Step 10
Using a square pan makes shaping easier. Repeating the process of adding egg mixture and rice paper about three times will result in a thick and appetizing rolled omelet. Keep the heat low and cook slowly to prevent burning.
Step 11
Finally, your delicious rice paper rolled omelet is complete!
Step 12
Let it cool slightly until it’s warm to the touch, then slice it into bite-sized pieces. Cutting it while too hot might cause it to break apart.
Step 13
Arrange the sliced omelet on a nice plate for serving. Enjoy the wonderfully chewy and soft texture!
