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    You are in: Home / Recipes / Egg and Nori Rolls (Tomago) Recipe
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    Egg and Nori Rolls (Tomago)

    Egg and Nori Rolls (Tomago). Photo by dicentra

    1/1 Photo of Egg and Nori Rolls (Tomago)

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    5 mins

    10 mins

    dicentra's Note:

    These are so pretty with spirals of black and pale yellow. From The Book of Appetizers. I've made this twice now. I think the amount of egg needs to be doubled (see photo). Makes more like 6-8 servings, not 12. I've kept the recipe as written.

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    Units: US | Metric


    1. 1
      Toast each sheet of nori until crisp by running it over a gas flame or electric element set on medium heat. Careful not to burn! Set aside.
    2. 2
      In a bowl, beat together eggs, salt and water.
    3. 3
      Heat a skillet on a medium heat; grease lightly. Set 1 teaspoon egg mixture aside.
    4. 4
      Use remaining eggs to make 4 thin omelets. Trim nori sheets to the same size as omelets.
    5. 5
      Place omelet, uncooked side up, on a bamboo mat. Top with 1 sheet of nori.
    6. 6
      Continue stacking omelets and nori until all are used.
    7. 7
      Roll up omelet-nori stack in mat to make a tight, compact cylinder; seal seam with reserved egg.
    8. 8
      Let stand until cold. Remove bamboo mat; cut roll in 12 chunks.

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    Nutritional Facts for Egg and Nori Rolls (Tomago)

    Serving Size: 1 (38 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 18.3
    Calories from Fat 11
    Total Fat 1.2 g
    Saturated Fat 0.3 g
    Cholesterol 52.8 mg
    Sodium 30.4 mg
    Total Carbohydrate 0.1 g
    Dietary Fiber 0.0 g
    Sugars 0.1 g
    Protein 1.5 g

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