Recipes
Mushroom and Asparagus Egg Wrap
Mushroom and Asparagus Egg Wrap
Recipe Details
Ingredients
General Ingredients
Step by Step Instructions
Step 1
Trim the ends off the asparagus
Step 2
In a bowl, beat the egg and season with salt and pepper
Step 3
Heat a non-stick pan over medium heat, add some oil and ladle the egg. Pan fry until slightly golden brown on both sides
Step 4
Transfer to the plate and repeat the step until finish the egg
Step 5
In the same pan, add some oil and sauté the asparagus until cooked, season with salt and pepper. Set aside
Step 6
In the same pan, add some oil and cook the mushroom until soft and set aside
Step 7
In a surface area, lay the egg skin and fill with mushroom and asparagus in the middle, fold the egg and form into a roll
Step 8
Combine the corn starch and water and mix well
Step 9
In a small pot, add light soy sauce, mirin and sugar. Bring it to simmer then add the corn starch water to thicken
Step 10
Drizzle the sauce over the roll and serve
Ingredients
General Ingredients
Step by Step Instructions
Step 1
Trim the ends off the asparagus
Step 2
In a bowl, beat the egg and season with salt and pepper
Step 3
Heat a non-stick pan over medium heat, add some oil and ladle the egg. Pan fry until slightly golden brown on both sides
Step 4
Transfer to the plate and repeat the step until finish the egg
Step 5
In the same pan, add some oil and sauté the asparagus until cooked, season with salt and pepper. Set aside
Step 6
In the same pan, add some oil and cook the mushroom until soft and set aside
Step 7
In a surface area, lay the egg skin and fill with mushroom and asparagus in the middle, fold the egg and form into a roll
Step 8
Combine the corn starch and water and mix well
Step 9
In a small pot, add light soy sauce, mirin and sugar. Bring it to simmer then add the corn starch water to thicken
Step 10
Drizzle the sauce over the roll and serve