Nutritious Spinach and Egg Roll: A Delicious Green Vegetable Side Dish Even Kids Love
Nutritious Spinach and Egg Roll: A Delicious Green Vegetable Side Dish Even Kids Love
Spinach Egg Roll Recipe: The King of Green Vegetables, A Delicious Side Dish Perfect for Meals or a Healthy Diet!
Introducing the ultimate spinach dish that will make even picky eaters say ‘Wow!’ – the Spinach and Egg Roll. Unlike typical seasoned spinach, this dish is low in calories, making it a guilt-free pleasure. It fully captures the unique sweetness of spinach, which intensifies in winter. This sweetness comes from the plant storing nutrients in its roots to endure the cold season. My middle school son still has a child’s palate and rarely touches green vegetables. To incorporate spinach into his meals, I decided to create a recipe using eggs. The Spinach and Egg Roll, made by finely chopping spinach and rolling it within a delicate egg batter, is a fantastic egg side dish that excels in both taste and nutrition. Combining low-calorie spinach with protein-rich eggs creates a perfect match. This ‘slimming recipe’ is highly recommended for those on a diet!
Ingredients (Measurements: Korean rice spoon / scale)- Fresh spinach 100g
- Fresh eggs 8
- A pinch of fine salt
- 2 Tbsp Mirin (or similar cooking wine)
- Plenty of cooking oil (for coating the pan)
Cooking Instructions
Step 1
Spinach often has soil attached to its roots. Trim the root ends with a knife for easy cleaning. If the roots are fresh, they are rich in nutrients and sweetness, so you can lightly trim them and use them. Remove any yellowed or wilted parts of the spinach leaves.
Step 2
Place the cleaned spinach in a bowl and rinse it several times under running water until all the soil is removed. Thoroughly rinsing is crucial.
Step 3
Finely chop the well-rinsed spinach. The finer the chop, the more evenly the spinach will distribute within the egg roll, making it more appealing for children to eat.
Step 4
Crack 8 fresh eggs into a large bowl. Add the finely chopped spinach to the bowl with the eggs.
Step 5
Add a pinch of fine salt to counteract any eggy smell, and stir in 2 tablespoons of Mirin (or cooking wine). (Note: We seasoned it lightly because we plan to dip it in ketchup.)
Step 6
Using chopsticks, whisk the eggs and spinach thoroughly until the yolks and whites are well combined and the spinach is evenly distributed in the egg mixture. Try not to create too much foam while whisking.
Step 7
Heat a non-stick pan over medium heat and add a generous amount of cooking oil, ensuring the entire pan surface is coated. A key to making a beautiful egg roll is to pour the egg mixture in portions (about 1/3 or 1/4 at a time) and spread it thinly. Use a spatula to gently spread the egg mixture across the bottom of the pan.
Step 8
Reduce the heat to low. Allow the egg mixture to cook slowly. Once the edges begin to set, gently push the cooked egg towards one side using a spatula. Pour the remaining egg mixture into the cleared space and carefully roll the egg, folding it over the cooked portion. Continue this process slowly, shaping the roll as you go.
Step 9
As the egg roll thickens, gently poke it with chopsticks to check if the inside is fully cooked. If the center seems undercooked, piercing it with chopsticks can help heat penetrate to the core, ensuring it cooks through.
Step 10
Once the first roll is complete, carefully move it to one side of the pan. Pour the remaining egg mixture into the empty space. Overlap the new egg mixture slightly with the already rolled portion, and then continue rolling the entire structure. Repeat this layering and rolling process until you achieve your desired thickness for the spinach egg roll.
Step 11
After finishing the spinach and egg roll, remove it from the pan and place it on a cutting board to cool slightly. Cutting it while too hot can cause it to crumble or lose its shape. Once it has cooled down a bit, slice it into your desired thickness (about 1.5-2cm) for a beautifully presented and delicious Spinach and Egg Roll!
