In Vietnamese, this egg roll is called five-colored egg because there are actually five ingredients coming together in this roll. The egg therefore is not boring as the normal simple pan-fried egg or omelet. It not only has more texture: the crunchiness and juiciness of the pepper in three colors, the firmness of the prawns and the tenderness of the egg but also has a good presentation witg bright colors.
I myself do not often cook the dishes with egg. Since I started my baking hobby, I have consumed a large quantity of eggs each week. So I often avoid using eggs in other food. However, after quite a long time not making any dish with eggs, I really miss the taste of the simple pan-fried egg. So I made this egg roll to enjoy the fresh veggies added to it as well.
- 3 eggs, lightly beaten
- 2 tsp fish sauce
- 1 tsp corn starch
- 1/4 tsp ground black pepper
- 100gr prawns, peeled and finely chopped
- 1 shallot, finely chopped
- 1 tsp chopped garlic
- green, yellow and red pepper, only a small portion for each, finely diced
- 1 tsp oyster sauce
- vegetable oil, for frying
- Combine the eggs, corn starch, fish sauce and black pepper, stir well.
- Heat the oil in a large frying pan, add the shallot and garlic, cook for 1 minute. Add the prawns, peppers and oyster sauce, stirring quickly for 2 minutes.
- Pour the eggs evenly onto the pan. When the egg is half-set, gently fold the eggs into a roll. Flip the egg roll several time in the pan until the egg roll is completely cooked through.
- Cut the egg rolls into slices.