Marinate tokwa in soy sauce for 15 minutes.
Drain well and fry in hot oil until golden brown.
Set aside. Saute garlic and onion in oil until soft. Add the bell pepper and saute.
Cook until sayote is tender. Add the fried tokwa.
Season with salt, pepper and bouillon cube. Set aside.
Heat a medium-sized, non-stick pan brushed with butter.
Pour 1/4 cup of beaten egg. Tilt pan to make a regular round shaped omelette.
Transfer into a plate. Spread tokwa sayote mixture on the center of each omelette.
Fold over on each side to form a roll.
Follow the same procedure for the rest of the mixture.
Serve hot with catsup or any desired sauce. Serves 10.
