Savory Egg Roll with Scallion

Shred the cabbage into thin ribbons. Julienne the carrot into matchstick pieces. Slice the mushrooms. Thinly slice the scallion, separating the white and green parts.

Mince the garlic and grate the ginger to a fine paste.

In a bowl, combine cabbage, carrot, mushrooms, scallion whites, garlic and ginger. Season with 0.5 teaspoons salt and white-pepper. Toss gently to distribute.

In a small bowl, whisk together soy-sauce and 1 tablespoon sesame-oil. Set aside for finishing.

In a medium bowl, whisk the eggs until fully combined and slightly frothy. Add all-purpose-flour, whole-milk, and 0.25 teaspoons salt. Whisk until smooth with no lumps.

Heat a non-stick skillet over medium-low heat. Lightly brush with sesame-oil.

Pour approximately 3 tablespoons of egg mixture into the center of the skillet. Immediately tilt the pan to spread the mixture into a thin, even round, about 6 inches in diameter.

Cook for 1-2 minutes until the edges are set and the surface appears dry. Gently flip and cook 30 seconds more. Transfer to a plate. Repeat to make 8 wrappers total, stacking them with parchment between.

Place one omelet wrapper on a clean surface. Spoon 2-3 tablespoons of the vegetable filling along the lower third of the wrapper.

Fold the left and right sides of the wrapper toward the center. Roll from bottom to top, sealing the roll with a轻轻 press. Place seam-side down. Repeat with remaining wrappers and filling.

Heat the same skillet over medium heat. Brush with remaining sesame-oil.

Place egg rolls seam-side down in the skillet. Pan-fry for 2-3 minutes per side, turning carefully, until all sides are golden and the filling is heated through.

Transfer to a serving plate. Drizzle with the reserved soy-sesame sauce. Garnish with reserved scallion greens. Serve immediately.