Omelette Vegetable Rolls Recipes

OMELETTE VEGETABLE ROLLS

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.

OMELETTE VEGETABLE ROLLS

Steps:

• Remove the stems from the mushrooms and slice finely.
• Heat the tbsp oil and fry the carrot and mushroom for 2 minutes.
• Add ginger, garlic, onion and beansprouts and cook for another 2 minutes.
• Season with the soy and set aside.
• Beat together the eggs with the 1 tsp oil.
• Heat a medium frying pan and add a little egg (enough to just cover the bottom).
• Swirl in the pan and then flip when the edges become golden.
• Remove from pan and repeat until you have 6 pancakes.
• Cut each pancake in half.
• In the centre of the half moon place a spoonful of vegetable filling.
• Roll up so filling is secure, tucking the edges in as you go, repeat for the rest of the pancakes.
• Steam the rolls briefly to warm up (or microwave briefly) and serve.