Omelette vegetable rolls

Omelette vegetable rolls

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(7 ratings)

Prep: 10 mins Cook: 10 mins

Easy

A healthy version of Chinese spring rolls. No deep frying and ready in 20 minutes, better than the take-away

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal0
  • fat6g
  • saturates1g
  • carbs3g
  • sugars2g
  • fibre1g
  • protein5g
  • salt1.06g
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Ingredients

  • 1 tbsp sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 1 carrot, thinly shredded

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 120g pack shiitake mushroom, stems removed and thinly sliced
  • 100g bag beansprout
  • 3 spring onion, thinly sliced

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • knob of ginger, peeled and finely grated

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 garlic clove, chopped or grated

    Garlic

    gar-lik

    Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…

  • soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 3 egg beaten with 1 tsp sunflower oil

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

Method

  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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Comments (12)

sarah1471's picture
3.75

Made these yesterday, followed the recipe except I added a chilli to the filling as I like my spicy food, it did work out well, they were really tasty and made a nice change from the usual side dish I would make with Chinese food, will be making again.

yumminesss's picture

Does anyone know how many rolls per person, the nutritional info is based on?

morethan66's picture

Mmmm these sound interesting, I must try next time I make a chinese

abrown85's picture
5

These are really delicious! i made a whole batch but they didn't last long!

aspiringamateurchef's picture

Excellent very tasty recipe.

beverley_flora's picture

Does anyone know how many calories in it?

chamwith's picture
5

Great!! Thanks for sharing it. I added some sugar and pepper too and it turns out perfectly well.

chamwith's picture
5

Great!! Thanks for sharing it. I added some sugar and pepper too and it turns out perfectly well.

chefsehrish's picture
3

This is really light and delicious!
i made different combinations for the filling with some having just cheese and mushrooms.
my hubby loved it!

karakavanagh's picture

this didnt work for me-i coulnt make the pancakes turn out=had it like scramled egg and it was tasty

annemiek's picture
5

Gorgeous! I made this as part of a chinese dinner serving lots of different dishes. Half my family doesn't like mushrooms at all, but they loved these anyway. They went down a storm.

shellybobs33's picture
5

YUMMY! and low fat

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