Shanghai Egg Rolls

上海蛋卷

Shanghai Egg Rolls — Home-styleShanghai home cooking.

Ingredients

• large eggs
• scallions
• light soy sauce
• neutral oil

Instructions

1. Whisk eggs, scallions, light soy sauce, and 1/4 tsp salt in a bowl until fully blended and slightly frothy. (Surface shows fine, even bubbles; no streaks of yolk or white remain)
2. Heat 1 tsp oil in a nonstick 20-cm (8-inch) pan over medium heat. Pour in 1/3 cup egg mixture, tilting pan to spread thinly and evenly. (Oil shimmers but no smoke rises; egg sets at edges within 5 seconds)
3. When top is ~80% set (still slightly glossy), lift one edge with spatula and gently roll toward center. Slide onto plate and let cool 1 minute. (Center remains faintly translucent but holds shape when nudged)
4. Repeat with remaining oil and egg mixture to make 3 more rolls. Stack cooled rolls and slice into 2-cm (3/4-inch) pieces. (Rolls retain soft sheen; slices hold clean edges without crumbling)
5. Arrange on a small plate. Drizzle with 1/2 tsp light soy sauce and garnish with extra scallion. Serve at room temperature. (Slices glisten under light; scallions sit upright, not wilted)