Omelette Vegetable Rolls
In this recipe, delicate and savory egg rolls filled with a vibrant mix of shredded carrots, earthy shiitake mushrooms, crispy beansprouts, and aromatic spring onions come together for a delightful dish that is perfect for any meal. The flavors of ginger and garlic infuse each bite, enhanced by a touch of soy sauce. Enjoy these egg rolls warm, freshly steamed, ready to be savored and shared with loved ones.
— Constant Cookbook
Ingredients
- 1 tbsp sunflower oil
- 1 carrot , thinly shredded
- 120g pack shiitake mushrooms , stems removed and thinly sliced
- 100g bag beansprouts
- 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
Instructions
- 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.
Cook Time
10M
Prep Time
PT10M
Nutrition
- Fat Content: 6 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 3 grams carbohydrates
- Sugar Content: 2 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 5 grams protein
- Sodium Content: 1.06 milligram of sodium
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