This is not sushi but it is Egg Roll with fish paste…my mom used to prepare this for us when my siblings and I were still schooling . Easy to prepare and very nutritious for growing children. I have been feeling nostalgic the last few weeks and can’t help thinking of my childhood days and the food my grandma and mom used to make for me ^____*
Recently , I bought a non-stick crepe pan for RM18 from my favourite crockery shop. I have been itching to use it since I bought it , so I thought of this delightful egg rolls which I have not eaten for quite a while. Instead of making crepes for breakfast , I made this rolls as a dish for dinner (“,) Piggy gal loves it!
Just 2 large eggs and some fish paste …simple right?
Egg Roll With Fish Paste
Ingredients:
2 large eggs ( can make 2 rolls )
Some fish paste ( enough to cover the egg crepes )
Dash of salt and pepper
2 large eggs ( can make 2 rolls )
Some fish paste ( enough to cover the egg crepes )
Dash of salt and pepper
Method:
Beat up the eggs, add salt and pepper to taste. Brush some oil on the non-stick crepe pan and warm up the pan, add half of the beaten egg and let it set. Spread out the fish paste on the surface of the egg crepe while still on the crepe pan and rolled up the egg crepe.
Meanwhile, heat up the steamer. Place the egg rolls on a plate and steam for 10-13 minutes on high. Take out and cut into 1/4 inch length. Served while still hot. Brush on some wasabe if you like. Pungently delicious!
* I am happy with my non-stick crepe pan **
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