Thai omelette rolls

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Thai omelette rolls

(2) Rate it

  • 0:20 Prep
  • 0:20 Cook
  • 6 Servings
  • Super easy

Serve Thai omelette rolls with tasty dipping sauce and everyone will be asking for more!

Featured in
Celebrations, Egg recipes

Ingredients

  • 6 eggs
  • 1 tablespoon fish sauce
  • Olive oil spray, to grease
  • 1 red capsicum, halved, deseeded, thinly sliced
  • 65g (1 cup) bean sprouts, trimmed
  • 1/2 cup fresh Thai basil leaves
  • 1/2 cup fresh mint leaves

Dipping Sauce

  • 60ml (1/4 cup) fish sauce
  • 60ml (1/4 cup) fresh lime juice
  • 2 tablespoons brown sugar
  • 1 small fresh red chilli, finely chopped

Method

  • Step 1
    To make the dipping sauce, combine the fish sauce, lime juice, sugar and chilli in a small bowl.
  • Step 2
    Whisk the eggs and fish sauce in a bowl. Season with pepper.
  • Step 3
    Heat a wok over high heat. Spray with olive oil spray to lightly grease. Add one-sixth of the egg mixture, tilting the wok to cover the base and a little of the side. Cook for 2-3 minutes or until just set. Transfer to a plate and cover with foil. Repeat, in 5 more batches, with the remaining egg mixture, reheating the wok and spraying with olive oil spray between batches.
  • Step 4
    Place the omelettes, golden-side down, on a clean work surface. Arrange the capsicum, bean sprouts, basil and mint along the centre of each omelette. Fold the sides over the filling to enclose. Place, seam-side down, on a serving plate. Serve with the dipping sauce.

  • Low carb
  • Low fat
  • Low kilojoule
  • Low sugar

Nutrition

  • 469 kj

    Energy

  • 5g

    Fat Total

  • 2g

    Saturated Fat

  • 1g

    Fibre

  • 9g

    Protein

  • 217mg

    Cholesterol

  • 1359.5mg

    Sodium

  • 6g

    Carbs (sugar)

  • 6g

    Carbs (total)

All nutrition values are per serve

Notes

In step 3, as the omelette starts to set, lift the edge so that any uncooked egg runs underneath.

Make it ahead: Prepare this recipe to the end of step 1 up to 1 day ahead. Store the dipping sauce in an airtight container in the fridge. Continue from step 2, 20 minutes before serving.

  • Author: Michelle Noerianto
  • Image credit: Rob Palmer
  • Publication: Australian Good Taste

Source: taste.com.au

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