Omelette rolls - these were a firm favourite during childhood and something my mom made often. The great thing about this little dish is that it is extremely versatile. It can be eaten warm or cold, travels well. You can use most types of vegetable, seafood sticks, gim (nori/seaweed thins or seaweed sheet), even the rice seasoning mixes if you live near an Asian grocer. It is normally served as a side or a snack but can easily be a meal accompanied by a bowl of steamed rice.
Cook time: 30 min of which 15 active
What you need:
Eggs : 4 about 1 cup when blended
Vegetable filling : 3/4 cup in total. It's fine to have a bit more too! But if you make a lot more, it will be difficult for the omelette to stay together.
Vegetable filling suggestions:
1. Spring Onion: 4-5 sprigs chopped thinly
2. Carrot & Onion or Spring Onion: 1 small carrot + 1/2 a small onion diced OR instead of onions you can use 2 sprigs of spring onion.
3. Gim or seaweed sheet: I recommend using a packet of Seaweed Thins (the roasted ones that are often slightly salted) OR sushi sheet. I used a sheet of specialty gim that became unexpectedly soft when cooked so the photo for the Gim Omelette Rolls looks a bit furry. Please excuse! They usually cut very clean without furry seaweed!
Other yummy fillings: Spinach, Sweet corn, Bell peppers, Courgettes, Mushrooms, Seafood or Crab sticks, Cheese is also a popular ingredient these days as it is more readily avaliable in Korea. Just remember to dice the fillings so its easier to cut them once they are in the omelette. Roe is also delicious . Also the fillings can be combined in any way you like! Would love to see your omelette rolls and creative fillings!
What to do:
Prep the filling. If you are making Number 1. Spring Onions (you can just chop a small onion!): Peel and dice into small peices. About 3/4 cup (150g).
Number 2: Carrots & Onions: Peel and dice the carrot and onion. If using spring onion, slice thinly. Combined it should be around 3/4 cup to 1 cup.
Number 3: Gim or seaweed sheet. You can actually just use the sheet without tearing it. But I like to tear it into a few chunks to spread it around the omelette. Just 5-6 peices will do. If you are using seaweed thins- simply place a few across the omelette. The idea is to have most of the omelettes surface covered so that when its rolled you see the seaweed in every layer of the roll.
Once the filling is prepped- break the eggs into a medium bowl. Blend well so the whites and yolk are well mixed. Add the filling into the bowl and mix well. Add a pinch of salt here if you wish.
* The only exception being Seaweed Sheet or if you want the omelette to have a certain look when cut (the ingredients in the middle), you can place the filling (e.g. Seafood sticks or Roe) in the middle of the omelette before rolling.
Get a large non-stick pan and put it on high heat. Add oil or butter and spread it thinly. Pour egg onto pan and spread the egg wash across the pan. Reduce heat to medium. Leave to cook about 60-70% through. You want the surface of the omelette to be raw so the layers will stick together. Once you see most of the egg cook through- you will be able to easily lift one side of the omelette. Using a spatula or two (or a spoon), carefully fold the edge about 1 inch over. Continue to roll making sure that not too much egg wash is seeping out of the sides. If it does, just stop and leave for a minute before rolling further. Make sure that the other edge is not totally cooked through because then your omelette will not close. Once its rolled into a bar of egg- leave to cook on each side for a 2-3 minutes until its golden brown on the outside. Make sure that there is no raw egg wash and when you are certain of this- move the egg bar onto a cutting board. Let cool for at least 5 min. It is easier to cut when its cooler and has time to coagulate. We don't want it to fall apart!
Once it has had a chance to cool, grab a sharp knife. Cut the bar into slices around 1-2 inches thick.
Enjoy as a side, main with some steamed rice or on its own as a snack!
