PURPOSE: A production method of egg roll with radish slices is provided to offer unique savory flavor and taste of the radish slices to an egg roll. CONSTITUTION: Pork, beef, or chicken is cut into the size of 2-10 mm. The cut meat is mixed with sauce, and the mixture is aged at 1-10°；C for 10-20 hours. 150-200 g of aged meat is mixed with 20-40 g of onion, and the mixture is cooked in medium heat. 100-130 g of raw eggs is mixed with 20-50 g of onion and 5-10 g of salt. The egg mixture is heated on a heating plate for 1-5 minutes to obtain an egg pad. 6-10 layers of sesame leaves and 6-10 layers of vinegar marinated radish slices are mounted on the upper side of the egg pad, and the cooked meat is spread on the egg pad. The egg pad is rolled to the forward direction to locate the sesame leaves, the radish slices, and the meat in the middle. The sauce contains 200-300 g of alcoholic drink, 90-120 g of red pepper powder, 90-120 g of sugar, 10-30 g of sesame seed oil, 150-250 g of cola, 10-20 g of black pepper powder, 200-250 g of red pepper paste, 250-300 g of soy sauce, and 600-800 g of ground garlic. [Reference numerals] (S10) Step of processing and cutting meat selected one from pork, beef or chicken into the size of 2-10 mm； (S20) Step of aging the cut meat at 4-10°；C for 10-20 hours after mixing with sauce； (S30) Step of mixing 150-200 g of aged meat with 20-40 g of onion and cooking in medium heat； (S40) Step of mixing 100-130 g of raw eggs with 20-50 g of onion and 5-10 g of salt and heating the egg mixture on a heating plate for 1-5 minutes to obtain an egg pad； (S50) Step of mounting 6-10 layers of sesame leaves and 6-10 layers of vinegar marinated radish slices on the upper side of the egg pad and evenly spreading the meat cooked in S30 on the egg pad； (S60) Step of rolling the egg pad in the forward direction locate the sesame leaves, the radish slices, and the meat in the middle to form egg roll종래의 계란말이는 계란을 주재료로 하여 간편한 반찬으로 섭취하기는 용이하였으나 재료 본래의 맛이 약하
