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Omelette vegetable rolls

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

  • Prep: 10 mins
    Cook: 10 mins
  • Serves 0
  • Easy
  • Serves 0
  • Easy
  • Calories 0
  • Carbohydrates 3
  • Saturated Fat 1
  • Sugar 2
  • Protein 5
  • Fat 6
  • Fibre 1
  • Salt 1.06

Nutrition per serving

  • Calories 0
  • Carbohydrates 3
  • Saturated Fat 1
  • Sugar 2
  • Protein 5
  • Fat 6
  • Fibre 1
  • Salt 1.06

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

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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