Vegetable Egg White Roll

Finely chop the vegetables (carrot, bell pepper, onion, green onion, etc.).

Pour egg whites into a bowl and add a pinch of salt, then whisk.

Mix the chopped vegetables evenly with the egg whites.

Add cooking oil to a pan, then pour a thin layer of the vegetable-egg white mixture over medium-low heat.

When the egg is about halfway cooked, start rolling it up from one end as it cooks.

Slice into bite-sized pieces and serve.