Egg Rolls – Tamagoyaki

• 3 eggs
• 1 tbsp vegetable oil
• 1 tbsp milk
• 1 tbsp carrot, finely chopped
• 2 spring onions, chopped
• Salt
• Black pepper

Instructions

1. Crack the eggs into a mixing bowl and add in milk and salt. Whisk until combined. Pass through a fine sieve to make them smooth.
2. Add in carrot, spring onion, and pepper and stir until combined.
3. Heat 1 tablespoon of vegetable oil in a non-stick frying pan. Pour in ½ egg mixture and over low heat cook it over until half done. Roll the omelet half way from the right to the middle. And move the egg roll to the right edge of the pan. If there is not enough oil, lightly grease the pan each time you roll up. And add in ¼ egg mixture to cover the left half of the pan. And cook until half done. And roll again half way up from the right to the left and move the egg roll to the right side of the pan. And add in the remaining egg mixture and cook until half done. And roll all the way up.
4. Transfer to a cutting board. Let the egg roll to cool a bit before cutting. Slice into bite-size pieces and serve.