Nutritious egg rolls

Overview

Adding carrots and onions to the egg liquid makes the egg rolls more fragrant and more appetizing for children.

Preparation materials: five eggs, one or two onions, and one or two carrots. Chop the onions and carrots as finely as possible.
Crack five eggs into a bowl. Add an appropriate amount of oil when beating the eggs to make the eggs smoother. Then add chopped onions and carrots into the egg liquid, add an appropriate amount of salt and soy sauce and mix well.
When the pan is hot, add an appropriate amount of oil, preheat, add a layer of egg liquid, and just cover the pan. It should not be too thick, which is not conducive to rolling egg rolls.
When the first layer of egg liquid starts to solidify, carefully roll up the egg skin. Do not wait for the egg liquid to dry completely, otherwise it will not be rolled up.
Place the rolled egg rolls on one side of the pan and pour the egg liquid into the pan.
When the second layer of egg liquid has almost started to solidify, start rolling the first layer of egg skin repeatedly until the egg roll is completed on the plate.
Use a knife to divide the egg rolls into even pieces and place them on a plate.