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Tomatoes, seeds removed and cut into small cubes - 1/2 pieces
Green onion, finely sliced - 1 stick
Salt - 1 tsp
Pepper powder - 1/2 tsp
Butter - to taste
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Beat the eggs.
Add carrots, spinach, tomatoes and scallions. Add salt and pepper. Beat again until smooth.
Heat the butter in a flat non-stick skillet, over medium heat.
Pour in of the beaten egg and smooth it over the entire surface of the pan. Cook until half cooked. When half cooked and the top of the egg is still wet, roll the egg onto one side of the pan (leaving the other half empty).
Pour back of the egg into the empty part of the flat pan. Roll back to one side when the dough is half done.
Repeat the above steps until all the dough is used up.
When you're done, compact the egg rolls by lightly pressing them on each side. Lift.
Cut according to taste and ready to be served.
1. Don't put too much egg filling so it doesn't look full.
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