Thai omelette rolls

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


  • 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


  • 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


  • 469 kj


  • 5g

    Fat Total

  • 2g

    Saturated Fat

  • 1g


  • 9g


  • 217mg


  • 1359.5mg


  • 6g

    Carbs (sugar)

  • 6g

    Carbs (total)

All nutrition values are per serve


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



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