Egg rolls

Egg rolls are a popular food in Asian cuisine, consisting of a thin layer of beaten egg, pan-fried to form a kind of thin omelet, and then rolled. This ingredient is commonly used as a side, filling, or garnish in various recipes, especially in Japanese, Korean, and Chinese dishes.

Their origin lies in the culinary traditions of East Asia, where the egg is a versatile and nutritious ingredient. In Japan, for example, tamagoyaki is a type of sweet, elaborate egg roll made in several layers. In Korean cuisine, it is known as gyeran mari, and in China, similar versions are also used in different dishes.

Properties: Egg rolls are an excellent source of high-quality protein, in addition to containing vitamins like B12 and minerals such as selenium and phosphorus. They are low in carbohydrates and can be adapted to different diets, from low-carb to high-protein. Their soft texture and delicate flavor make them ideal for combining with a wide variety of ingredients.

Synonyms in Latin American Spanish: Depending on the country, egg rolls may be called by different names such as tortilla de huevo enrollada (rolled egg omelet), ombligo de huevo (in some regions), or simply tortilla enrollada (rolled omelet). In general terms, the most common descriptions are "rollos de huevo" or "tortilla de huevo en rollo".