Egg rolls with cheese, crab sticks and vegetables

Ingredients:

For egg rolls:

• 6 eggs
• 2 tsp (10 ml) soy sauce
• 2 tsp grated fresh ginger
• 1/2 tsp wasabi paste (optional)
• 1 tbsp melted butter
• 1 tbsp. grated young cheddar cheese

Filling for rolls:

• Red bell pepper and cucumbers, thinly sliced
• Thinly sliced ​​avocado and crab sticks
• Blanched asparagus
• Green onions
• Alfalfa sprouts and other vegetables

Preparation:

1. Beat the eggs and mix with the soy sauce, ginger, and wasabi. Place a nonstick frying pan over medium heat. Grease the pan with butter.
2. Pour a quarter (about 1/3 cup / 80 ml) of the egg mixture into the pan, spreading it evenly over the bottom. Cook, uncovered, for 1-2 minutes, until set. Sprinkle with 1/4 cup of cheese, cover, and continue cooking for another minute, until the cheese has melted. Using a spatula, slide the omelet onto a plate and let cool slightly.
3. Place the filling in a single layer along one end of the omelet. Roll the filling into a roll. Trim the edges and cut the rolls into slices of equal length (approximately 5 cm).
4. Repeat this process three more times to make three more rolls. Serve warm or at room temperature.