Korean Egg Roll

My version of Korean Egg Roll

Ingredients

• 3 or 4 Eggs
• 1/8 cup chopped Scallion (Green Onion)
• 1/4 cup of diced Carrot
• 1/4 cup of diced Zucchini
• 1/4 cup Ham (optional) 
• Salt
• Cooking oil

Instructions

1. Prep and dice all vegetables small cubes. If you want to add ham, dice the ham into small cubes.  This will allow the ingredients to cook faster.
2. Crack the eggs into a bowl and whip the eggs thoroughly in a bowl until you get a nice uniform yellow color.
3. Now add the vegetables, ham (optional) and salt to egg mixture. Stir until you have a good mixture.
4. Heat your frying pan on low to medium heat.  Add the cooking oil.  
5. Test to see if the oil is ready by coating a fork in your egg mixture and dipping into in the oil. The egg coating on the fork should begin to cook with small bubbles.
6. Pour the mixture into a pan when the oil is ready.  
7. Evenly spread the egg on all sides of the pan.

8. Reduce the temperature to heat to low.
9. Once the bottom side egg mixture is cooked, it should be solid enough so you can lift it without
10. The top side of the mixture should still be uncooked.
11. Once the bottom is cooked, lift and fold it over.  The fold should be around 2 in.
12. Continue to cook at low heat and keep folding the egg mixture onto itself until.

13. Once you are done, you should have a nice egg roll.
14. Continue cooking until the roll is evenly cooked and nothing is leaking out.
15. Place on a cutting board to cool and then cut the egg roll about 1 in thickness.

16. Serve with hot pepper or what ever sauce you prefer.  :)