Cabbage & Egg Breakfast Rolls
A savory, protein-packed breakfast that’s crispy on the outside and soft, flavorful, and satisfying inside. Great for meal prep and easy to customize.
📝 Ingredients (Makes 6–8 rolls)
For the filling:
2 cups finely shredded green cabbage
4 large eggs
½ small onion, finely chopped
1 small carrot, grated (optional for sweetness & color)
2 cloves garlic, minced
2 tbsp chopped green onions
½ tsp salt (adjust to taste)
¼ tsp black pepper
½ tsp paprika (optional)
1 tbsp soy sauce (optional, for savory depth)
1 tbsp cooking oil
For wrapping:
6–8 spring roll wrappers or tortilla wraps
For cooking:
2–3 tbsp oil (for pan-frying)
👩🍳 Instructions
1️⃣ Prepare the Filling
Heat 1 tbsp oil in a pan over medium heat.
Sauté onion and garlic until fragrant (about 1 minute).
Add cabbage and carrot. Cook 3–4 minutes until slightly softened.
Season with salt, pepper, paprika, and soy sauce (if using).
Push vegetables to one side. Crack eggs into the pan and scramble.
Mix eggs with vegetables and cook until fully set.
Stir in green onions. Remove from heat and let cool slightly.
2️⃣ Assemble the Rolls
Lay a wrapper flat in a diamond shape.
Place 2–3 tbsp filling near the bottom corner.
Fold bottom corner over filling.
Fold in the sides tightly.
Roll upward to seal (use a dab of water on the edge if needed).
3️⃣ Cook the Rolls
Pan-Fry Method (Recommended):
Heat oil over medium heat.
Fry rolls seam-side down first.
Cook 2–3 minutes per side until golden brown and crispy.
Alternative:
Bake at 375°F (190°C) for 15–20 minutes, turning halfway.
Or air fry at 375°F for 8–10 minutes.
🍽️ Serving Suggestions
Serve with sweet chili sauce
Soy sauce + vinegar dip
Spicy mayo
Fresh herbs or side salad.
