Jason Roberts’ Fresh Egg Rolls

In a small saucepan with a tight-fitting lid, sweat the onion and ginger in the olive oil for a moment until translucent and fragrant. Add in the cabbage along with a 1/3 cup of water and cover with a lid; continue to cook for 5 – 8 minutes or until cabbage is tender. Remove from heat and season with a little salt and pepper

In a small bowl, crack in the 3 eggs, add in a little salt and pepper along with 2 tablespoons water and beat with a fork till eggs are homogeneous (well-mixed).

Heat an 8- to 10-inch nonstick pan with a little oil in the bottom (if necessary, take a piece of paper towel and dab the pan to make sure the oil is evenly distributed for a good nonstick coating). When the pan is hot, (you should see a slight heat haze coming off the pan, or feel the heat when your hand is held an inch or 2 above the pan), add in a little of the egg, swirling the pan at the same time to cover the base as you would when making a crepe. Place the pan back over the heat and continue to cook until the egg has clearly solidified.

Gently flip using a spatula; you may need to ease the edges away from the pan first, as to not break the egg during the flip. Repeat with the remaining egg.

Lay out the cooked egg sheets on a chopping board or clean flat surface. In the center of each, lay a couple of spoons of the cabbage, place on top a few cilantro leaves, sliced green onions, a little sprinkling of dried chili and crisp fried garlic.

Roll up and serve immediately.