In a pan, add 1 tbsp olive oil, 2 tsp finely chopped garlic, 2-3 tbsp finely chopped onions, 1 cup boneless chicken strips and sauté well. Season the chicken with salt and pepper. Add 1 cup coloured bell pepper juliennes, 1 cup cooked brown rice 2 tbsp finely chopped spring onion leaves and sauté again. Pour the crepe mixture on the pan and cook till the crepe is ready. Keep a ready crepe on a plate and place the filling on it. Fold the crepe and seal it with an egg wash. Tie a spring onion green around the roll. Heat a pan and add 1 tbsp olive oil. Pan-fry the roll from all sides. Egg Brown Rice Chicken Roll is ready. Serve it with a tomato sauce and garnish with lettuce leaves.