Jason Roberts’ Fresh Egg Rolls
- 1 small onion, peeled and finely sliced
- 1 small knob ginger, peeled and finely diced or grated
- 2 cups of shredded cabbage (red or white, you choose)
- 2 tablespoons olive oil
- Salt and pepper
- 3 eggs
- 1/4 teaspoon chili flakes
- 2 green onions or shallots, finely sliced on the angle
- 1/4 bunch fresh cilantro
- 1/4 cup crisp fried garlic
In a small saucepan with a tight-fitting lid, sweat the onion and ginger in the olive oil for a moment until translucent and fragrant. Add in the cabbage along with a 1/3 cup of water and cover with a lid; continue to cook for 5 – 8 minutes or until cabbage is tender. Remove from heat and season with a little salt and pepper
In a small bowl, crack in the 3 eggs, add in a little salt and pepper along with 2 tablespoons water and beat with a fork till eggs are homogeneous (well-mixed).
Gently flip using a spatula; you may need to ease the edges away from the pan first, as to not break the egg during the flip. Repeat with the remaining egg.
Lay out the cooked egg sheets on a chopping board or clean flat surface. In the center of each, lay a couple of spoons of the cabbage, place on top a few cilantro leaves, sliced green onions, a little sprinkling of dried chili and crisp fried garlic.
Roll up and serve immediately.