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SPROUTS AND VEGETABLE EGG WRAP
Healthy sprouts and crunchy vegetables in egg covering.
Preparation Time : 20 minutes
Cooking Time : 20-30 minutes
Servings : 4
INGREDIENTS
Eggs
4
Oil
2 tablespoons
FOR FILLING
Moong sprouts
3 tablespoons
Button mushrooms, sliced
5-6
Green capsicum, seeded, thin strips
1/2 medium
Red capsicum, seeded, thin strips
1/2 medium
Yellow capsicum, seeded, thin strips
1/2 medium
Oil
2 tablespoons
Garlic, chopped
10-12 cloves
Ginger, chopped
1 inch piece
Spring onions, sliced
4
Pine nuts(chilgoza), toasted
10-15
Salt
to taste
Soy sauce
1 teaspoon
Oyster sauce (optional)
1 teaspoon
Fresh coriander leaves, chopped
1 teaspoon
Spring onion greens, sliced diagonally
2 stalks
METHOD
To make stuffing, heat oil in a pan and sauté garlic, ginger and spring onions and sauté for a minute. Add mushrooms, coloured capsicums and sprouts. Stir-fry for two minutes. Add pine nuts salt, soy sauce and oyster sauce (if using). Toss to mix and remove from heat and transfer onto a plate. Set aside. To make the egg wrap, break eggs into a bowl and whisk with salt and three to four tablespoons of water. Heat oil in a non-stick pan and pour a ladleful of beaten egg. Spread whisked eggs quickly and thinly by tilting the pan so as to make a large paper thin wrap. Do not overcook. Make more egg wraps in a similar way. Ensure the edges are smooth. Place portions of stuffing on each egg wrap and add coriander leaves and spring onion greens. Fold into triangular shapes. Serve hot with tomato sauce.

 

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