蔥蛋餅Green Onion Egg Rolls

今天的下午茶. 原本配上昨天留的Roti Canai (印度煎餅)的豆醬, 不過, 天氣太熱, 太遲收入冰箱, 餿掉了, 還好這樣吃, 就很好吃了, 不必搭配任何醬料 :)

獨家配方的蔥蛋餅是沒有用油的, 如果用不沾鍋煎, 可說完全可以不用用到油. 我用的是不鏽鋼平底鍋, 要用一點油熱鍋, 第二片後就不需加任何油. 比起印度煎餅, 蔥油餅, 不用油的蔥蛋餅健康多了. 

蔥蛋餅的香氣, 來自自家種的蔥, 還有炒得香香的黑芝麻, 吃起來, 有香氣, 有咬筋. 只吃一片, 配上一杯茶, 就飽足了.....

Today teatime dessert is Green Onion Egg Rolls. I made this for the  Roti Canai(India cake) sauce left over yesterday. However, the weather was too hot and I was too late to keep it in the fridge, it was spoiled. It's OK. It still taste good without any sauce.

With my own secret recipe, the egg rolls recipe does not contain any oil. If you use non stick pan, totally not oil is used. I used stainless steel pan. After heating the pan, just put a litte oil to heat for a while for the first piece and  no oil is needed for the rest. Compare to Roti Canai and Chinese Onion Oil pancake, it's healthier with no oil.

The fragrance of the egg rolls is from the green onion planted in my garden and the fragrance of fried black sesame. When you eat, your mouth will full with the fragrance and nice to bite. One piece and one mug of tea is good enough, satisfied and full, for the afternoon ...