Sichuan-style Spicy Egg Roll

Ingredients

While the original Tamagoyaki is a sweet and savory Japanese omelette, this Sichuan-style adaptation takes a bold and spicy approach. The addition of Sichuan peppercorns, chili oil, and dried chili flakes gives the dish a distinct numbing heat that is characteristic of Sichuan cuisine. The flavors are intensified, creating a unique and exciting twist on the traditional Tamagoyaki. We alse have the original recipe for Tamagoyaki, so you can check it out.

• 6 large eggs 6 large eggs
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 teaspoon Sichuan peppercorns, crushed 1 teaspoon Sichuan peppercorns, crushed
• 1 teaspoon dried chili flakes 1 teaspoon dried chili flakes
• 1 tablespoon chili oil 1 tablespoon chili oil
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon Shaoxing wine (Chinese rice wine) 1 tablespoon Shaoxing wine (Chinese rice wine)
• 1 teaspoon sugar 1 teaspoon sugar
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 14g, 3.5g
• Carbohydrates (total, sugars): 2g, 1g
• Protein: 12g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, whisk the eggs until well beaten. Add the crushed Sichuan peppercorns, dried chili flakes, chili oil, soy sauce, Shaoxing wine, sugar, and salt. Mix well.
2. 2.
   Heat the vegetable oil in a non-stick pan over medium heat. Pour a thin layer of the egg mixture into the pan and tilt to spread evenly.
3. 3.
   Once the bottom layer is set but still slightly runny on top, carefully roll it up from one end to the other using a spatula or chopsticks.
4. 4.
   Push the rolled egg to one side of the pan and add another thin layer of the egg mixture. Tilt the pan to spread it evenly and let it cook until set but still slightly runny on top.
5. 5.
   Roll up the second layer, placing it on top of the first roll. Repeat this process until all the egg mixture is used.
6. 6.
   Remove the rolled egg from the pan and let it cool slightly. Slice into bite-sized pieces and garnish with fresh cilantro. Serve warm or at room temperature.

Treat your ingredients with care...

• Sichuan peppercorns — Toast the peppercorns in a dry pan over low heat for a few minutes before crushing them. This will enhance their aroma and flavor.
• Chili oil — Adjust the amount of chili oil according to your spice preference. Add more for extra heat or reduce for a milder version.

Tips & Tricks

• For a more authentic Sichuan experience, serve the Spicy Egg Roll with a side of Sichuan-style pickled vegetables.
• If you prefer a milder version, reduce the amount of Sichuan peppercorns and chili flakes.
• Experiment with different garnishes such as sliced scallions or toasted sesame seeds for added texture and flavor.
• Make sure to use a non-stick pan to prevent the egg from sticking during the rolling process.
• The Spicy Egg Roll can be enjoyed as a main dish or served as a side dish alongside other Sichuan delicacies.

Serving advice

Serve the Sichuan-style Spicy Egg Roll as an appetizer or as part of a larger Sichuan feast. It pairs well with steamed rice and a refreshing cucumber salad to balance the heat.

Presentation advice

Arrange the sliced Spicy Egg Roll on a platter, showcasing the beautiful layers. Garnish with fresh cilantro for a pop of color. Serve with small dipping bowls of soy sauce and additional chili oil for those who desire an extra kick.