Crispy Egg Roll 蛋卷（frying pan 平底锅）

Have you eat crispy egg roll before? Have you heard of it?

These day, you heard a little or even not heard about crispy egg roll. At least not in Malaysia...or my surrounding. I know it because it always tends to occur when i was a little kid and in a special event--Chinese New Yew. Nowadays, doesn't even appear anymore nor the advertisement. Except from Taiwan/ Hong Kong's shows. 

From my memory, the egg roll is pretty fragile. You always have to one hand eat and the other hand under your mouth to catch the remain. Especially when your the person eat the last piece of egg roll. You have to use a spoon to spoon out the crushed or remain to eat. Taste 'eggy' but delicious. 

Ever since i saw a video from Youtube talk about egg roll and stuff. They make me want to eat too. Sadly, I don't know where to buy at my area except you have to go to those Chinese bakery and they might sell it? I don't know. And thus, the one who love to bake, i search for recipe and try to make one. I search, and search. Most of the recipe likely to use the waffle like pan but two flat of metal which is specially made for the egg roll or any other crispy crepe recipe. Unfortunately, i don't have one and i don't want to waste money to buy it. 

I know there is the recipe by using frying pan but, to be honest, i tried before. Not working at all or maybe i might mess up some place.The batter using frying pan tends to be runny but slightly thick. So, this time, i try to use the recipe in which the batter is thick and need the press down to make it flat. Since, i dont have the pan, so i came up an idea to make it flat.

*the recipe i use was from 自在生活Carol
https://www.youtube.com/watch?v=1ISpvD3E5jI

Here is how i make the crispy egg roll:

1. Put a dollop or 1/2 tbsp to the frying pan in a very low heat.

2. Then placing the parchment paper on top of it. 

3. The most important part! Put on some weight on the center of the batter. Make sure the thing you put there must be flat.

4. Here you are, a flat batter. If your batter not even, you can even it / make it thinner by the spatula before removing the parchment paper. This movement could prevent the batter stick on the spatula and easily allow you to even up the batter. 

5. Let the batter cook for 30sec then flip over and wait another 30sec. (This allowing the batter to set.)

6. Flip it back again and pressing it by spatula to allow the batter cook evenly.

7. Flip and press the batter for every 30-40 sec until it turn slightly brown color. 

8. To roll it up, you can use a stick or made from aluminium foil. (Since i'm lazy, i just roll it without any of these.)

10. You should roll it as quick as possible. They turn color pretty fast.

11. In proceed the next egg roll, you can leave on the heat and proceed step 1 again if you are fast. But if you are slow as me, you should turn off the heat and repeat the step 1 - 4 and turn on back the heat. If you leave the heat on, it will cook the batter fast and hard to even up the batter. 

At the end, it should come out like these:

(The hole is kinda big but it's fine. As long as they taste good.）

The end result is satisfy. Have the 'eggy' taste, fragment from the black sesame seed and it is crunchy but not that crunch. It is more like crumbly?Or 酥 as what we called in Chinese. Besides, this stay the crunch longer than the previous frying pan recipe/ the runny batter version. Most of them turn soggy after 1 or 2 hours. But this, stay the same even past for so many hours. Not sure how they turn if they keep for over night, as I making a small batch which i cut half of the recipe and my family finish it before they can survive the next morning. 

I hope the idea can help you out and happy cooking! :)