Vegetable egg roll

Overview

Wrap vegetables in egg wrappers and eat them. It’s a very nutritious breakfast.

Raw material picture.
Wash the bell peppers, carrots and cucumbers and cut them into thicker shreds and set aside.
Put a small amount of oil in the pot, first add the carrots and stir-fry for a while, then add the bell peppers and cucumbers and stir-fry, add salt and a small amount of light soy sauce, take it out and set aside.
Crack the eggs into a bowl, add some salt and beat evenly, add a little water starch and sift.
Brush the pan with a small amount of oil, pour in the egg liquid, and spread it into an egg skin.
Place colored peppers, carrots, and cucumber shreds on the egg skin.
Roll up carefully.
Cut into sections and serve on a plate.