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

SERVES 4
TIME TO MAKE 30 - 45 mins
MEAL TYPE Brunch
SERVES 4
TIME TO MAKE 30 - 45 mins
MEAL TYPE Brunch

Method

  1. Beat the eggs with the cornflour and water
  2. Heat a large non-stick frying pan over a low heat and lightly grease
  3. 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
  4. Allow the omelette to cook through then lift out onto a plate
  5. Continue for remaining batter
  6. Mix cooked brown rice, chopped vegetables, nuts, coriander, spring onions and soy sauce
  7. Place a spoonful of rice mixture in middle of each omelette along with a piece of avocado
  8. Fold sides in and roll up to form spring rolls
  9. Keep refrigerated
  • eggs
  • 2 tsp
    cornflour
  • 4 tsp
    water
  • 1/2 cup
    cooked brown rice
  • 1/2 cup
    cooked vegetable, finely diced
  • 2 tbsp
    roasted peanuts, chopped
  • 1 tbsp
    fresh coriander, chopped
  • 1/2 
    spring onion, chopped
  • 1 tbsp
    soy sauce
  • 1/2 
    avocado, sliced
Per serve
  • Energy
    736kJ
  • Total Fat
    11.6g
  • Saturated Fat
    2.4g
  • Total Carbohydrate
    10.1g
  • Sugars
    1.3g
  • Dietary Fibre
    2.1g
  • Sodium
    117mg

Method

  1. Beat the eggs with the cornflour and water
  2. Heat a large non-stick frying pan over a low heat and lightly grease
  3. 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
  4. Allow the omelette to cook through then lift out onto a plate
  5. Continue for remaining batter
  6. Mix cooked brown rice, chopped vegetables, nuts, coriander, spring onions and soy sauce
  7. Place a spoonful of rice mixture in middle of each omelette along with a piece of avocado
  8. Fold sides in and roll up to form spring rolls
  9. Keep refrigerated