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
  • Easy

Nutrition per serving

  • kcal 0
  • fat 6g
  • saturates 1g
  • carbs 3g
  • sugars 2g
  • fibre 1g
  • protein 5g
  • salt 1.06g


  • 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


  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.

Suggested recipes from this collection...