Egg roll-your-own-ups recipe
Fussy eaters no more! Everyone can make egg roll-ups their own way with this simple share-style meal. Yum!
- 8 free-range egg
- 1 pinch salt
- 1 splash canola oil
- 1 cup chicken (chopped into pieces, roasted)
- 1 cup sweet potato (grilled, roasted)
- 1 cup carrot (grated)
- 1 cup zucchini (grated)
- 1 red capsicum (sliced)
- 1 cup cucumber (sliced into strips)
- 1 cup tomato (diced)
- 1 lime (quartered)
- 1/2 cup spring onion (sliced)
- 1 handful fresh mint (torn)
- 1 handful coriander leaves (torn)
- hoisin sauce
Whisk your eggs well with a little salt, and heat a 20cm non-stick pan with a little oil until almost smoking.
Add a small ladle of egg to the centre of the pan. As you add the egg, gently twist the pan around to encourage the egg to form a thin coating on the bottom. You need to move quickly.
Return the pan to the heat and cook until the egg is golden on one side (should take about a minute). Flip the egg over to cook the other side and then turn out onto a plate, ready to stack the next one on top. Repeat until finished.
Serve the egg rolls in the middle of your table with all the other ingredients kept separately.
To make the rolls, the idea is that each person takes an omelette to their plate, adds a few of their favourite salad items, a little sauce and then wraps the egg around to be eaten. Make each one however you like!
- For a vegetarian version, leave out the chicken.
- Use whichever sauce is your favourite (you could try soy sauce, oyster sauce, or any that you like).
- If someone in the family doesn't like eggs, they can use rice paper rolls or even bread as a replacement wrap.
- If your kids are able to use a grater, get them to help prep the veggies.
- This recipe was created by Adam Clements for Kidspot.