This Man's Cook Perilla Oil Soybean Paste Egg Roll

1. Mix 5 eggs with 1 tablespoon of tuna sauce and 1 small spoon of taste salt until well blended to make the egg mixture.
2. Evenly brush 1 tablespoon of perilla oil on one side only of 1 seaweed sheet.
3. Place the oiled seaweed on a heated pan and sear both sides thoroughly, then cut in half for easier rolling.
4. Mix the remaining perilla oil with 1 tablespoon of vegetable oil to prepare the cooking oil.
5. Pour the prepared oil generously into the pan, add the egg mixture, and adjust heat to medium-low.
6. First fold the egg mixture a few times, then place half of the pre-baked and cut seaweed onto the egg and roll it up tightly.
7. Continue adding more oil as needed and place the remaining half of the seaweed on top, rolling continuously.
8. Shape the final roll using the remaining egg mixture, let cool slightly to prevent crumbling, then slice into serving-sized portions.

Cooking tips 💡

• Brushing perilla oil only on one side of the seaweed helps eliminate refrigerator odors and fishy smell while enhancing richness.
• Mixing perilla oil with vegetable oil prevents burning due to its low smoke point.
• Do not slice the egg roll immediately after cooking—let it rest briefly to avoid crumbling.