Chicken Omelette Rolls

14 ingredients
4 steps

Ingredients

  • 8 None large eggs, at room temperature
  • None None spray cooking oil
  • 1/2 cup sweet chili sauce
  • 2 tbsp lime or lemon juice
  • 1 tbsp fish sauce
  • 5 oz cooked chicken, shredded
  • 1 cup bean sprouts
  • 1/2 None carrot, cut into very thin strips
  • 1/2 None cucumber, cut into very thin strips
  • 1/2 None red pepper, deseeded, cut into very thin strips
  • 8 None large fresh mint leaves
  • 8 sprigs fresh cilantro
  • 8 stalks fresh chives
  • 1 tbsp crushed peanuts

Directions

  1. 1
    Beat 1 egg with 1 tsp water in a small bowl. Heat an 8 inch oiled frying pan over a medium heat. Add egg mixture, swirl pan to coat evenly. Cook, swirling pan occasionally so omelette has even thickness, for 2 mins, or until cooked. Transfer omelette to a plate. Repeat with remaining eggs.
  2. 2
    Combine sweet chili sauce, juice and fish sauce in a small bowl. Place chicken in a bowl, add half the chili mixture and toss to coat.
  3. 3
    Lay omelettes on work surface. Pile bean sprouts, carrot, cucumber and pepper over one half of each omelette. Top with chicken, then a mint leaf and a sprig of cilantro. Fold bottom half of omelette over filling, then roll sides to enclose filling. Tie with a chive stalk.
  4. 4
    Mix peanuts and remaining chili sauce mixture. Serve rolls with peanut sauce.

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