8 eggs
Salt to taste
2 tbsps milk
4 tbsps oil
2 small onions, sliced
5 medium fresh button mushrooms, sliced
1 small carrot, grated
¼ small cabbage, shredded
¼ cup bean sprouts
½ cup cheese, grated
Tomato ketchup as required

Break eggs into a bowl. 
Add salt and milk and whisk them together.
Heat one tsp of oil in a non-stick wok.
Add a quarter of the whisked egg and lift the wok and move it
in a circular motion so that the egg spreads.
Drizzle a tsp of oil around the sides and remove the omelette onto a plate.
Similarly use up the remaining whisked eggs.
Heat the remaining oil in a pan, add onions, mushrooms, carrots and salt.
Toss.
Add shredded cabbage and bean sprouts and toss. Place an omelette on a plate.
Spread a little grated cheese and top it with a portion of the cooked vegetables.
Roll. Press while rolling to make a tight roll. Cut into thick slices on the slant and serve with tomato ketchup. Make other rolls in the same way.