Savory Spam and Egg Roll
Savory Spam and Egg Roll
How to Make Spam and Egg Roll (Spam Tamagoyaki)
Imagine the delightful combination of a soft, fluffy egg roll filled with the savory, salty goodness of Spam! Doesn’t that sound delicious? Let’s embark on this culinary journey together and create this perfect dish!
Main Ingredients- Spam (200g can)
- 5 Fresh Eggs
Seasonings & Others- A pinch of Salt
- 1 Tbsp Cooking Sake (or Mirin/White Wine)
- Olive Oil (or Cooking Oil), for cooking
- A pinch of Salt
- 1 Tbsp Cooking Sake (or Mirin/White Wine)
- Olive Oil (or Cooking Oil), for cooking
Cooking Instructions
Step 1
First, slice the Spam into approximately 1cm thick pieces. Heat a lightly oiled pan over medium heat. Sear the Spam slices on all sides until they are golden brown and fragrant. This caramelization enhances the flavor. Once cooked, place the Spam slices on a paper towel-lined plate to drain excess oil, which will make the final roll less greasy.
Step 2
In a bowl, crack 5 fresh eggs. Whisk them thoroughly with a fork or chopsticks, breaking up the egg whites and yolks until well combined. For an extra tender texture, try to break down any stringy bits of the egg white (the chalazae).
Step 3
Add 1 tablespoon of cooking sake to the beaten eggs. Sake helps to tenderize the egg and also removes any potential eggy smell, contributing to a cleaner flavor profile. Mirin or a splash of white wine can also be used.
Step 4
Add a tiny pinch of salt to the egg mixture. Remember that Spam is already quite salty, so it’s crucial not to over-salt the eggs. Whisk everything together gently until evenly incorporated.
Step 5
Heat an egg roll pan (or a rectangular/square non-stick pan) over medium-low heat. Add a generous amount of olive oil and swirl it to coat the bottom of the pan evenly. Ensure the pan is heated but not smoking, as very high heat can cause the egg to burn.
Step 6
Pour a thin layer of the seasoned egg mixture into the heated pan, tilting the pan to spread it evenly. Cook until the edges start to set and the bottom is lightly cooked.
Step 7
Once the edges of the egg begin to firm up, place two slices of the pre-seared Spam horizontally across the cooked egg layer. Don’t overcrowd it; leave space to roll.
Step 8
Now, it’s time to roll! Using a spatula or chopsticks, carefully lift the edge of the egg closest to you and roll it over the Spam. Gently press the rolled portion down. Then, pour more egg mixture into the empty space of the pan, letting it flow underneath the rolled part. Once the new egg layer is partially set, roll the existing roll over this new layer. Repeat this process, adding more egg and rolling, until all the egg mixture is used and the Spam is enclosed within the layers of egg. Using the back of a spatula to shape and press the roll as you go will help create a neat, compact cylinder.
Step 9
Once rolled, carefully slide the egg roll out of the pan onto a cutting board. Allow it to cool for a few minutes. This resting period is important as it allows the egg to firm up completely, making it easier to slice without falling apart. You can also shape it further by gently pressing it with a bamboo sushi mat or by rolling it back and forth in the pan while it’s still warm. Once slightly cooled, slice it into bite-sized pieces (about 1.5-2 cm thick) and serve.
Step 10
The combination of the soft, savory egg and the salty, flavorful Spam is a match made in heaven! This dish is a fantastic side for rice, a delightful lunchbox addition for kids, or even a tasty appetizer for gatherings. Everyone will love the burst of flavor in every bite!
Step 11
Wishing you a delicious and wonderful day filled with tasty homemade meals! ^^
Step 12
Recipe Summary!
