Egg rolls with veggies

Name: Egg rolls with veggies
Total time: 2700 s
Yield: 2 people
Cuisine: British
Ingredients: 5 eggs (can add some milk but if you don't like can skip); 2 carrots (cut into matchsticks, boil briefly); 10 pcs green leafy (this time I use romaine lettuce since there's a balance from the salad); 100 ml milk, any kind of milk (but can skip if you don't want it); 1 tsp mushroom powder and a pinch of salt (you may add some of white pepper if you want lighty spicy taste)

Make with yunsi♡ @cook_113380862

Kind like Korean eggs roll but in different version😃
Purposely cook this way since my hubby doesn't like much veggies and it is good to have this with warm rice😍

Make with yunsi♡ @cook_113380862

Kind like Korean eggs roll but in different version😃
Purposely cook this way since my hubby doesn't like much veggies and it is good to have this with warm rice😍

Saved

Ingredients

45 minutes

2 people

5eggs (can add some milk but if you don't like can skip)
2carrots (cut into matchsticks, boil briefly)
10 pcsgreen leafy (this time I use romaine lettuce since there's a balance from the salad)
100 mlmilk, any kind of milk (but can skip if you don't want it)
1 tspmushroom powder and a pinch of salt (you may add some of white pepper if you want lighty spicy taste)
Note : you can add others veggies as you prefer 😉

Saved

Steps

45 minutes

1

In a bowl, break the eggs, add the mushroom powder, salt and pepper powder (if you want) then beat everything until smooth
2

Heat the pan, you can use butter or olive oil as you prefer. Pour some of the eggs in the pan (make it flatter)
3

Arrange vegetables on top of eggs, and slowly roll the egg until it covers the vegetables. Repeat this until the eggs and vegetables are finished
4

After you have finished rolling, make sure to turn the rolled egg over so that it is firm and perfectly cooked.
5

Put aside, let it sit for a while so it's not too hot when cut, and it's ready to serve.
6

#Sorry for not including photos with the steps because I forgot.