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Thai omelette rolls
Thai omelette rolls
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Delicious Thai omelette rolls with irresistible dipping sauce.
Ingredients:
  • 6 eggs
  • 24.40 gm fish sauce
  • Olive oil spray, to grease
  • 1 red capsicum, halved, deseeded, thinly sliced
  • 65g (1 cup) bean sprouts, trimmed
  • 125.00 ml fresh Thai basil leaves
  • 125.00 ml fresh mint leaves
  • 60ml (1/4 cup) fish sauce
  • 60ml (1/4 cup) fresh lime juice
  • 1 small fresh red chilli, finely chopped
Instructions:
  • Mix the fish sauce, lime juice, sugar, and chili in a small bowl to create the dipping sauce.
  • Combine the eggs and fish sauce in a bowl, then generously season with pepper.
  • Preheat a wok over high heat and lightly grease with olive oil spray. Pour one-sixth of the egg mixture into the wok, tilting it to coat the base and sides. Cook for 2-3 minutes until set. Transfer to a plate, cover with foil, and repeat with the remaining batches, reheating the wok and spraying with olive oil between each one.
  • Lay the golden-side of the omelettes on a clean work surface. Line up the capsicum, bean sprouts, basil, and mint down the center of each omelette. Fold the sides over to enclose the filling. Place seam-side down on a serving plate and serve with the dipping sauce.

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