I have seen a variation of these egg rolls in various bento pictures in the last month. I thought I’d give it a try. Most of the pictures look like they add the same seasonings as in tamagoyaki but my son doesn’t like that so I just did it with an egg. I added black olive for some extra flavor. these are great in bento lunches.
Nori egg rolls
Nori sheets (2 if using riceball size, 1 of rolled sushi size)
oil for frying
any add-ins (cheese, olive, spices, etc.)
In a small bowl, beat the eggs until you have a relatively smooth mixture. Add a bit of oil to a frying pan and heat on medium heat. Spread the egg as thinly as you can in the frying pan and cook on medium until cooked through. Transfer the egg to a bamboo sushi roller or a piece of saran wrap. Lay nori sheets over the top of the egg in one layer. Don’t put the sheets all the way to the edge. Roll the egg and nori as tightly as you can and leave in the bamboo roller or saran wrap until cooled. This will ensure that the shape is maintained. Slice when cool.
Note: Egg isn’t sticky so handle is gently as it can unroll easily.