Rice Paper Omelette Rolls
- 1 tbsp peanut oil
- 6 None eggs, lightly beaten
- 8 None round rice paper sheets (8 inch rounds)
- 1 medium carrot, cut into thin strips
- 1 small cucumber, cut into thin strips
- 1 cup baby spinach leaves
- 1 medium red pepper, seeded and cut into thin strips
- 3/4 cup fresh cilantro leaves
- None None Plum sauce, to serve
- Heat a 7 inch nonstick skillet on medium-low heat. Brush with a little oil. Pour 2 tbsp egg into pan and tilt to make a thin omelette. Cook for 1-2 mins or until set. Transfer to a plate. Repeat with remaining egg and oil to make a total of 8 omelettes,
- For each roll, dip 1 rice paper sheet into a bowl of hot water to soften. Place on a clean work surface. Top with an omelette, then 1/8 each of the carrot, cucumber, spinach, red pepper and cilantro. Fold in 2 opposite sides then roll up tightly to enclose. Serve with plum sauce.
peanut oil, eggs, rice paper, carrot, cucumber, baby spinach leaves, red pepper, fresh cilantro, sauce
Taken from recipes-plus.com/api/v2.0/recipes/20810 (may not work)