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Egg and nori rolls
Egg and nori rolls
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Prep Time:
20 minutes
Cook Time:
8 minutes
Total Time:
28 minutes
Kid-friendly, easy-to-make, and nutritious lunch-box idea.
Ingredients:
  • 63.00 gm soy sauce
  • 1/2 tsp wasabi paste
  • 125ml (1/2 cup) water
  • 8 eggs, at room temperature
  • Pinch of salt
  • 20g (1 tbsp) butter
  • 4 sheets sushi nori (roasted seaweed)
  • 1 carrot, peeled, cut into thick matchsticks
  • 2 celery sticks, trimmed, cut into thick matchsticks
  • 40g snow pea sprouts, stems trimmed
Instructions:
  • Combine soy sauce, wasabi, and 60ml (1/4 cup) water in a small bowl. Whisk until smooth. Cover and set aside for serving.
  • In a large jug, crack the eggs and pour in the remaining water. Season with salt, then whisk with a fork until fully combined.
  • Melt 1 teaspoon of butter in a 20 cm non-stick frying pan over medium-high heat until foamy. Pour 1/4 of the egg mixture into the pan and swirl to cover the base. Lift edges as it sets to let the uncooked egg flow underneath. Cook uncovered for 2 minutes until the omelette is cooked through. Transfer to a plate and loosely cover with foil to keep warm. Repeat for 3 more batches using the remaining butter and egg mixture.
  • Lay out the omelettes in a single layer on a clean surface. Place 1 nori sheet on top of each omelette. Evenly distribute carrot, celery, and snow pea sprouts on the nori sheets in the center. Roll up the omelettes tightly, trimming the edges and cutting the rolls in half. Serve on a plate with the wasabi mixture.

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