Chicken Breast Sausage Egg Roll

Name: Chicken Breast Sausage Egg Roll
Total time: 15 min
Yield: 752 g
Ingredients: Uiseong Garlic Chicken Breast Sausage 65 g; Chicken Breast Sausage Egg Roll 458 serving; Sangha Cheese High Protein Cheese 18 g; Raw Cabbage 50 g; Raw Egg 110 piece; My Normal Mustard 20 spoon; Tomato Ketchup 30 serving; Salt 1 serving (1/3 tsp)

Cook 15 min Difficulty HARD 996 kcal

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Chicken Breast Sausage Egg Roll finished dish

Ingredients

Main ingredients

Uiseong Garlic Chicken Breast Sausage 65 g
Chicken Breast Sausage Egg Roll 2 serving
Sangha Cheese High Protein Cheese 18 g
Raw Cabbage 50 g
Raw Egg 2 piece

Seasonings/Sauce

My Normal Mustard 20 spoon
Tomato Ketchup 30 serving
Salt 1 serving (1/3 tsp)

Nutrition summary

Carbohydrates 67.64 g 27%

Protein 71.83 g 28%

Fat 50.82 g 45%

Serving size 752g

Cooking steps

1

Cut the chicken breast sausage into small pieces.
2

Beat the eggs and season with salt.
3

Mix the chopped chicken breast sausage into the beaten eggs.
4

Heat oil in a pan and pour in the egg mixture. Cook over low heat.
5

When the eggs are half-cooked, roll them up.
6

Once cooked to a golden brown, slice into bite-sized pieces.

Chicken Breast Sausage Egg Roll

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