Omelette vegetable rolls

Recipe uploaded by

Jane Hornby

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Recipe by Jane Hornby

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1. Heat the oil in a wok and stir-fry the carrot and mushrooms for 2 mins until just starting to soften. Add the beansprouts, onions, ginger and garlic and stir-fry for another 1-2 mins or until the beansprouts are starting to turn transparent. Season with the soy sauce and set aside. Can be made up to 4 hrs ahead.
2. Heat a medium frying pan, add a little oil, then tip out the excess. Pour in a little of the egg and swirl around the pan to make a thin, even layer. Fry for 30 secs or until the edges turn golden, then flip over with a palette knife for another 10 secs. Slide out onto greaseproof paper and repeat until you have made six pancakes. Can be made up to a day ahead.
3. Cut each pancake in half. Spoon a little of the veg mix in the centre of the half-moon of pancake and roll up, tucking in the edges. Steam briefly to heat the rolls just before serving or microwave on High for 30 secs.

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• Shellybobs33

  10 November 2007

  Shellybobs33 rated and commented on this recipe

  

  YUMMY! and low fat

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Ingredients

• 1 tbsp sunflower oil
• 1 carrot , thinly shredded
• 120g pack shiitake mushrooms , stems removed and thinly sliced
• 100g bag bean sprouts
• 3 spring onions , thinly sliced
• knob of ginger , peeled and finely grated
• 1 garlic clove, chopped or grated
• soy sauce
• 3 eggs beaten with 1 tsp sunflower oil

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Difficulty and servings

Preperation and cooking times

Prep 10 mins

Vegetarian

Ingredients

• 1 tbsp sunflower oil
• 1 carrot , thinly shredded
• 120g pack shiitake mushrooms , stems removed and thinly sliced
• 100g bag bean sprouts
• 3 spring onions , thinly sliced
• knob of ginger , peeled and finely grated
• 1 garlic clove, chopped or grated
• soy sauce
• 3 eggs beaten with 1 tsp sunflower oil

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