Spinach Egg Rolls

Name: Spinach Egg Rolls
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 3 trees-five trees spinach; 2 egg; 2 tablespoons Flour; A tablespoon water; 3-quarters teaspoon salt; 1/2 teaspoon Black pepper

by Old Yang's Kitchen

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

There is very little flour so the taste is soft and smooth. With the addition of chopped vegetables, it is greasy and has the fragrance of vegetables. "

Ingredients

3 trees-five trees Spinach
2 Egg
2 tablespoons Flour
A tablespoon Water
3-quarters teaspoon Salt
1/2 teaspoon Black Pepper

Spinach Egg Rolls

1. Raw material diagram.

2. Blanch the spinach, remove and squeeze dry.

3. Chop it up, as much as possible.

4. Mix the eggs, water, and spinach together and stir well, sift in the flour, add salt, and stir well with black pepper.

5. Brush the pan or electric baking pan with oil, pour it into the paste, and let it solidify on low heat, and roll it up from one side.

6. Wait a while after the roll is finished. (I later thought it would be better to roll it in the other way, try it next time).

Tips:
You can play freely. Let the children who don’t like vegetables at home eat vegetables. I think this egg roll is the best with spinach.

Spinach needs to be blanched. It is said that there is some oxalic acid. Every time I blanch the water and reuse it.

Pure egg liquid may be smooth and tender without adding a little water.

It should look better when rolled up tightly, but the one on my hand is too hot...