OMELETTE VEGETABLE ROLLS

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Omelette vegetable rolls image

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

Provided by Jane Hornby

Categories     Buffet, Dinner, Side dish, Snack, Starter

Time 20m

Number Of Ingredients 9

1 tbsp sunflower oil
1 carrot , thinly shredded
120g pack shiitake mushroom , stems removed and thinly sliced
100g bag beansprout
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

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 1.06 milligram of sodium

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