Omelette vegetable rolls

Omelette vegetable rolls

  • Rating: 4 out of 5.8 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy

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

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal0
fat6g
saturates1g
carbs3g
sugars2g
fibre1g
protein5g
low insalt1.06g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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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    Rating: 4 out of 5.8 ratings
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