Cut the cabbage and pork into bite-sized pieces.

In a bowl, mix the eggs, milk, and a pinch of salt and pepper.

Heat 1/2 tbsp of vegetable oil in a frying pan over medium heat and cook the pork until its color changes.

Add the cabbage and bean sprouts to the pan and stir-fry until softened.

Season with a pinch of salt and pepper, then remove from the pan and set aside on a plate.

Heat the remaining 1/2 tbsp of vegetable oil in the pan, pour in the egg mixture, and cook over medium heat while stirring until it becomes half-cooked.

Transfer the half-cooked egg onto a piece of plastic wrap, shape it into a roll, and return it to the pan with the uncooked side down. Cook briefly on low heat.