Egg Rolls

imageI love egg rolls!  Even as a child, I have always had this fascination of  looking at rolled eggs with meat  and cheese inside.  When I was working in Brunei Darussalam, we used to order egg rolls with chopped mushrooms inside, simply irresistible!  I remember eating them in breakfast and dinner, I just can’t get enough of them.  I used to see my friend Heng make these egg rolls by frying one egg, then spreading chopped mushroom inside and then sprinkling some cheese.  After that, she would steam it.  I think it is such a long and tedious process of making egg rolls.  So today, I want to share with you my simple way of making egg rolls.  If you don’t have the square pan, you may use a small round non-stick pan so it will be easier for you to flip the egg later on.  So here are the things that we need for a singular serving:


  • 1  medium or large egg
  • 1 or two slices of cheese of your choice (I just used a slice of cheddar cheese)
  • 2 pieces of mortadella (a large Italian sausage), olive loaf or bologna
  • 1/2 tsp of oil
  • few drops of sesame oil
  • dash of white pepper (optional)
  • salt according to taste


  1. Beat the egg, add a few drops of sesame oil and salt.
  2. Put the oil in the pan, spreading  it to all sides to prevent the egg from sticking into the pan.
  3. Fry the egg over low heat, covering the pan until you see the top surface is firm enough and without traces of bubbles. Flip to cook the other side.
  4. Place your egg in a flat surface, put the mortadella, then the cheese.  Roll it.
  5. Place it back into the pan with the rolled sides down to seal it over low heat careful not to burn it.
  6. Cut into desired thickness.  Best served with ketchup.



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