Leafy greens egg roll

It's fun to cook egg rolls. The most fun part is to fold the egg from a sheet to a roll and keep the toppings wrapped up. I succeed only half the times. The comfort is that an poorly folded egg roll tastes just the same! Still, I keep practicing the folding whenever I cook egg rolls. I've found that egg rolls with tender green leafy vegetables need to go with a stronger seasoning. It's because the green leaves tend to be watery, and thus dilute the taste of the egg. So with leafy greens, I season my egg roll with a Vietnamese fish sauce that is mixed with chili and vinegar.

Recipe: Leafy greens egg roll (for 3-4)


Ingredients:
- 3 stalks baby kappa cabbage, very finely chopped to 2 cups
- 3 eggs
- 2 teaspoons dried shrimps
- 2 tablespoons (TB) oil
- 1 TB Vietnamese fish sauce


Procedure:
Squeeze water out of chopped kappa cabbage. Beat eggs and mix with chopped cabbage. Mix very well to soften leaves. Heat oil in flat pan. Pour mixture into pan and let cook undisturbed on med to med-high heat. When bottom side is cooked and detached from bottom, fold left and right sides to form a roll. Flip. Let surface cook to golden yellow. Sprinkle fish sauce. Serve hot.