Rice Paper Omelette Rolls

Name: Rice Paper Omelette Rolls
Ingredients: 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

9 ingredients

2 steps

Ingredients

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

Directions

1

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,
2

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.