School Lunchbox
Rolled Vegetable Egg Roll Bento, Colorful School Lunch That's Never Boring
Prep
15 min
Cook
15 min
Servings
3
Level
Easy
This rolled egg filled with carrots, green beans, and sausage is the answer for moms who are stumped every morning about what to pack for lunch. The texture is soft, the taste is savory-sweet just right for kids' taste buds, and it looks pretty when sliced, showing off a flower-like pattern. Perfect paired with warm rice or rice balls to make lunch even more complete and get your kids excited for lunchtime at school.
🧂 Ingredients
🍽️ Servings: 3
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 4 chicken eggs
- 1/2 carrot, cut into small matchsticks
- 5 stalks green beans, thinly sliced lengthwise
- 2 chicken sausage, cut into small cubes
- 1 stalk scallion, thinly sliced
- 3 tbsp plain liquid milk
- 1/4 tsp salt
- 1/8 tsp ground pepper
- 1/4 tsp granulated sugar
- 1 tbsp cooking oil for greasing
- 2 tbsp grated cheddar cheese (optional)
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👩🍳 Instructions
- 1 Beat the eggs lightly in a bowl, then add the liquid milk, salt, pepper, and sugar. Mix well until combined, but don't over-whisk to the point of excessive foam.
- 2 Add the carrot, green beans, sausage, and scallion into the beaten egg mixture. Stir well until all the ingredients are evenly combined.
- 3 Heat a flat non-stick pan over low heat, then lightly grease it with oil using a brush or paper towel.
- 4 Pour in the egg mixture little by little, spreading it thinly to form a layer like a thin omelet. Let it cook until half-done, about 1-2 minutes.
- 5 Before it's fully cooked, gently roll the egg from one side using a spatula until it forms a tight roll.
- 6 Push the roll to the edge of the pan, pour a little more egg mixture into the empty space, let it merge with the previous roll, then roll it up again. Repeat until the mixture is used up and a thick egg roll is formed.
- 7 Remove the egg roll and let it cool slightly for 3-5 minutes on a cutting board so it sets and is easier to slice.
- 8 Slice the egg roll with a sharp knife into pieces about 1.5 cm (about 1/2 inch) thick so the spiral vegetable pattern shows.
- 9 Arrange the sliced egg rolls in a lunch box together with rice and other sides like sliced fruit or lettuce.
💡 Tips
• Keep the heat low the whole time so the egg cooks evenly without burning on the outside before it's rolled up.
• Cut the vegetables as small and thin as possible so they're easy to roll and won't tear the egg layer.
• If you want it more savory and your kids love cheese, sprinkle grated cheese on the mixture before rolling up the last layer.
• Store the egg rolls in an airtight container in the fridge for up to 2 days, and warm them briefly before packing them into the lunch box.
📊 Nutrition Facts / serving
180
Calories (kcal)
11 g
Protein
12 g
Fat
6 g
Carbs
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