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Sprouts And Vegetable Egg Wrap

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Healthy sprouts and crunchy vegetables in egg covering

This is an exclusive website recipe.

Preparation Time : 26-30 minutes

Cooking time : 26-30 minutes

Servings : 4

Sprouts And Vegetable Egg Wrap

Main Ingredients

Eggs, Oil

Cuisine

Continental

Course

Snack

Level Of Cooking

Medium

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 pieces
  • Spring onions sliced
    4
  • Pine nuts(chilgoza) toasted
    10-12
  • 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

Step 1


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).

Step 2


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.

Step 3


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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