Crispy Cheese Egg Roll

Ingredients

• 1 egg roll wrapper (Large wrapper)
• 1 large egg (Beaten)
• 0.25 cup shredded mozzarella cheese (Or another cheese that melts well)
• 1 tbsp neutral cooking oil (For frying)
• chili flakes (For topping, to taste)
• 1 spring onion (Thinly sliced, for topping)

Steps

1. 1

   Beat the egg in a small bowl until the yolk and white are fully combined. Have the wrapper, cheese, and garnishes ready before cooking because the egg cooks quickly.

2. 2

   Heat a nonstick skillet over medium heat and add a small amount of the cooking oil. Pour in the beaten egg and gently cook until softly set but still slightly glossy on top; do not brown it heavily.

3. 3

   Place the egg roll wrapper on a clean work surface. Put the cooked egg in the center and scatter the shredded cheese over it.

4. 4

   Fold the bottom of the wrapper over the filling, fold in both sides, and roll it tightly toward the top to form a sealed egg roll. Moisten the final edge with a little water and press to seal.

5. 5

   Heat the remaining oil in the skillet over medium heat. Place the egg roll seam-side down and fry, turning several times, until the wrapper is evenly golden brown and crisp, about 4 to 6 minutes.

6. 6

   Transfer the crispy egg roll directly to a wire rack so excess oil can drain and the underside stays crisp. Let it cool briefly before cutting.

7. 7

   Cut the egg roll diagonally with a sharp knife to reveal the fluffy egg and melted cheese inside.

8. 8

   Top with chili flakes and sliced spring onions. Serve immediately while the wrapper is crisp and the cheese is stretchy.

Notes

The source does not provide a written ingredient list or quantities; the ingredient amounts and cooking method are reconstructed from the dish title, description, and transcript. Serve immediately for the best crispness and cheese pull.

Nutrition per serving

• breakfast
• snack
• crispy
• cheesy
• fried
• quick
• vegetarian