Prep time – 20mins
Cooking time – 5mins
Serves – 2
|Rice paper rolls - 8||8||0.5||0||42|
|Eggs, large - 4||4||25||21||2|
|Carrot - 2 large||140g||1.5||0||10|
|Cucumber, Lebanese - 1 large||80||1||0||2|
|Leafy greens (eg mescalin mix) - 8 handfuls||100||2||0||1|
|Mayonnaise - 2 tablespoons||40g||1||31||1|
|Total per serve||16g||26g||29g|
SERVES – 2
per Serve – main ingredients only: 400 cal / 1700 kJ
Preparing the Filling
Beat the eggs in a bowl with a pinch of salt. Heat 1 teaspoon of butter in a small non stick pan or saucepan. When hot, pour in the beaten eggs, reduce to low heat and cover with a lid. Cook for about 5 minutes, or until the omelette is set firm. Set aside to cool
Cut carrot and cucumber into long thin strips. Prepare lettuce – wash if needed and pat dry with a tea towel or paper towel.
Making the Rice Paper Rolls
Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. Arrange green leaves on top leaving a 4cm gap on each side. In a row across the centre, place strips of carrot, cucumber and omelette. Fold uncovered sides inward, then tightly roll the wrapper. Repeat with remaining ingredients.
You can make whatever dipping sauce you like. For the best mayonnaise, try making your own from top quality ingredients. This recipe shows you how to do this.