Egg Roll Wraps with Crab Sticks and Vegetables
Suggested Meal Time
Breakfast, brunch, or light lunch
Estimated Calories
~280–320 calories per serving
Ingredients
For the Egg Wrap
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3 large eggs
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1 tbsp milk or water
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¼ tsp salt
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¼ tsp black pepper
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1 tsp cooking oil or butter
For the Filling
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6–8 crab sticks (imitation crab), shredded
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½ cup cabbage or lettuce, finely shredded
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¼ cup carrot, julienned or grated
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2 tbsp mayonnaise
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1–2 tsp chili sauce or ketchup (optional, for color and mild spice)
For Topping
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Extra mayonnaise, for drizzling
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Chili sauce (optional)
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Fresh herbs (microgreens or parsley), optional
Instructions
1. Prepare the Egg Mixture
In a bowl, whisk the eggs with milk, salt, and black pepper until smooth.
2. Cook the Egg Sheet
Heat a non-stick pan over low heat and lightly grease with oil or butter.
Pour the egg mixture into the pan and swirl to form a thin, even layer.
Cook gently until just set but still soft (do not brown).
3. Prepare the Filling
In a separate bowl, combine shredded crab sticks, cabbage (or lettuce), carrot, mayonnaise, and chili sauce if using.
Mix lightly until well coated.
4. Assemble the Roll
Spread the filling evenly over the cooked egg sheet, leaving a small border at the edges.
Carefully roll the egg sheet tightly from one side to form a log.
5. Slice
Use a sharp knife to cut the roll into bite-sized pieces.
6. Finish and Serve
Arrange the slices on a plate.
Drizzle with mayonnaise and chili sauce.
Garnish with fresh herbs if desired.
Who This Dish Is Good For
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People who want a quick, light, and colorful meal
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Suitable for kids and adults
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Ideal for meal prep or party platters
Energy-Saving Cooking Tip
Cook the egg wrap on low heat with a lid on — this reduces cooking time and prevents overcooking.