Directions

1. Step

Crack the eggs into a bowl, add 4 pinches of salt, and beat well. Heat a pan over low heat and coat it with cooking oil. Pour in the beaten eggs, spreading them thinly. Once set, carefully flip to cook the other side. Remove from the pan and let them cool. Trim the edges to create neat sheets.

2. Step

Slice the pink sausage into thin pieces. Heat a pan with cooking oil and fry the sausages, turning gently. Cook until they darken slightly, then remove and let them cool.

3. Step

In a bowl, combine the cooked rice with 2 pinches of salt, 2 tablespoons of sesame oil, and 1 tablespoon of sesame seeds. Mix well to evenly distribute the seasoning. Spread the rice evenly over the seaweed sheets, leaving about 30% of the top edge uncovered.

4. Step

Lay the egg sheets on a flat surface and arrange the fried sausage slices on top. Roll the eggs loosely to form a log. Place romaine lettuce over the rice on the seaweed. Position the egg rolls on the lettuce and tightly roll everything together. Seal the edge with a bit of water. Lightly brush the roll with sesame oil and slice into bite-sized pieces.