Rolled Omelette Wraps

Name: Rolled Omelette Wraps
Total time: 10 min
Yield: 260 g
Ingredients: Enoki Mushroom 100 g; Perilla Leaf 10 pieces (20 sheets); Sheet Tofu 50 g; Chuck Flap Tail 100 serving

Cook 10 min Difficulty NORMAL 426 kcal

#Rolled Wraps #Egg Roll #Fish Cake Roll #Easy Recipe #Lunch Box Side Dish #Vegetable Roll #Home Party Recipe #Kids Snack #Egg Dish #Korean Food

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Ingredients

Main ingredients

Enoki Mushroom 100 g
Perilla Leaf 0.5 pieces (20 sheets)
Sheet Tofu 50 g
Chuck Flap Tail 0.5 serving

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 14.09 g 13%

Protein 39.31 g 38%

Fat 22.71 g 49%

Serving size 260g

Cooking steps

1

Julienne the carrot and cucumber thinly.
2

Cut the fish cake into long strips.
3

Beat the eggs and season with salt.
4

Heat oil in a pan and spread the beaten eggs thinly to make an egg sheet.
5

Place carrot, cucumber, and fish cake on top of the egg sheet.
6

Roll the ingredients tightly together.
7

Slice the rolled omelette wraps into bite-sized pieces.

Rolled Omelette Wraps

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