Omelette spring rolls
These spring roll wrappers are easy and versatile, you can fill them with any vegetables you have available although the fillings below are super delicious
SERVES4
TIME TO MAKE30 - 45 mins
MEAL TYPELunch
TIME TO MAKE30 - 45 mins
MEAL TYPELunch
Find more great recipes and view nutritional information for this recipe on our website.
Method
- Beat the eggs with the cornflour and water
- Heat a large non-stick frying pan over a low heat and lightly grease
- Pour approximately 1/4 cup of this batter into the pan and swirl around to cover the bottom of the pan so it's as thin as possible
- Allow the omelette to cook through then lift out onto a plate
- Continue for remaining batter
- Mix cooked brown rice, chopped vegetables, nuts, coriander, spring onions and soy sauce
- Place a spoonful of rice mixture in middle of each omelette along with a piece of avocado
- Fold sides in and roll up to form spring rolls
- Keep refrigerated
- 4eggs
- 2 tspcornflour
- 4 tspwater
- 1/2 cupcooked brown rice
- 1/2 cupcooked vegetable, finely diced
- 2 tbsproasted peanuts, chopped
- 1 tbspfresh coriander, chopped
- 1/2spring onion, chopped
- 1 tbspsoy sauce
- 1/2avocado, sliced
Per serve
- Energy736kJ
- Total Fat11.6g
- Saturated Fat2.4g
- Total Carbohydrate10.1g
- Sugars1.3g
- Dietary Fibre2.1g
- Sodium117mg
Method
- Beat the eggs with the cornflour and water
- Heat a large non-stick frying pan over a low heat and lightly grease
- Pour approximately 1/4 cup of this batter into the pan and swirl around to cover the bottom of the pan so it's as thin as possible
- Allow the omelette to cook through then lift out onto a plate
- Continue for remaining batter
- Mix cooked brown rice, chopped vegetables, nuts, coriander, spring onions and soy sauce
- Place a spoonful of rice mixture in middle of each omelette along with a piece of avocado
- Fold sides in and roll up to form spring rolls
- Keep refrigerated
Ingredients
- 4eggs
- 2 tspcornflour
- 4 tspwater
- 1/2 cupcooked brown rice
- 1/2 cupcooked vegetable, finely diced
- 2 tbsproasted peanuts, chopped
- 1 tbspfresh coriander, chopped
- 1/2spring onion, chopped
- 1 tbspsoy sauce
- 1/2avocado, sliced
Ingredients
- 4eggs
- 2 tspcornflour
- 4 tspwater
- 1/2 cupcooked brown rice
- 1/2 cupcooked vegetable, finely diced
- 2 tbsproasted peanuts, chopped
- 1 tbspfresh coriander, chopped
- 1/2spring onion, chopped
- 1 tbspsoy sauce
- 1/2avocado, sliced
Nutrition Facts
Per serve
- Energy736kJ
- Total Fat11.6g
- Saturated Fat2.4g
- Total Carbohydrate10.1g
- Sugars1.3g
- Dietary Fibre2.1g
- Sodium117mg
Method
- Beat the eggs with the cornflour and water
- Heat a large non-stick frying pan over a low heat and lightly grease
- Pour approximately 1/4 cup of this batter into the pan and swirl around to cover the bottom of the pan so it's as thin as possible
- Allow the omelette to cook through then lift out onto a plate
- Continue for remaining batter
- Mix cooked brown rice, chopped vegetables, nuts, coriander, spring onions and soy sauce
- Place a spoonful of rice mixture in middle of each omelette along with a piece of avocado
- Fold sides in and roll up to form spring rolls
- Keep refrigerated
Heart disease is New Zealand’s single biggest killer
You can save lives by funding research