Egg Rolls

There are times when I feel lazy to think of what to cook and eat for lunch, and most probably its because I only need to cook a portion for myself; well, eggs are always the best, easiest and quickest option to go for.  It's indeed a last minute of grabbing the eggs, take a peek in the fridge, grab hold of the leftover luncheon meat and a sprig of spring onions... that's it!

Ingredients:
2 eggs
2 slices luncheon meat (cut into small cubes)
1 sprig spring onion (scallion) (cut into small pieces)
Dash of chicken stock granules
Dash of white pepper
1/2 tsp. cooking oil

Methods:

1. In a bowl, crack in 2 eggs and whisk with a fork.
2. Add in the luncheon meat and spring onions and dash of chicken stock granules and pepper.  Whisk until combined.
3. In a heated medium size non-stick pan, add in cooking oil and use a brush to spread out the oil.
4. Use a spoon to scoop the egg mixture into the pan (amount depending on how wide your pan is), spread it out and once the egg is almost set, use a spatula and with the help of our other hand to roll the egg and pull it back towards our side of the pan, leaving a small part of cooked egg unroll.  Add some more egg mixture and let the egg cover the part of cooked egg spreading to the rest of the pan, when almost set, roll again, repeating until all the egg mixtures are used up.  (The purpose of leaving a small portion of the cooked egg unroll is to enable the next portion of egg mixture to join with the earlier ones, and next). For the last portion of egg mixture we just roll all to for a big egg roll.
5. Once done, place the egg roll on a chopping board.  Slice off the 2 ends, then slice the rest of the egg roll into equal sections.  Place on a serving plate and it's ready to be served.

I adapted the technique of this egg roll recipe from 'Taste Life'.