Directions

• Step 1: Prepare the Batter
• In a mixing bowl, whisk the eggs and sugar until the mixture turns pale and slightly foamy.
• Sift in the flour, cornstarch, and salt, then gently fold until just combined.
• Add the milk and vanilla extract, mixing until smooth and lump-free.
• Stir in the melted butter and mix well. The batter should be thin but not watery. Let it rest for 10 minutes.
• Step 2: Cook the Egg Rolls
• Heat the egg roll mold over medium-low heat and lightly grease it with oil or butter.
• Pour 1-2 tbsp of batter into the mold, spreading it thinly with a spatula. If using a non-stick pan, swirl the pan to create an even, thin layer.
• Cook for 1–2 minutes per side, until golden and slightly crisp around the edges. Flip carefully using a spatula.
• Step 3: Shape the Rolls
• Quickly transfer the cooked sheet to a flat surface.
• While still warm, use a chopstick or dowel to roll the egg sheet tightly into a cylinder.
• Hold it in place for a few seconds until it sets. Repeat with the remaining batter.
• Step 4: Cool & Serve
• Place the rolls on a cooling rack to crisp up.
• Once cooled, store them in an airtight container to keep them fresh and crunchy.