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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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A healthier alternative to spring rolls and easy to prepare. From BBC Good Food magazine. Ingredients:
1 tablespoon sunflower oil |
1 carrot, shredded |
120 g fresh shiitake mushrooms |
100 g fresh bean sprouts |
3 spring onions, thinly sliced |
1 teaspoon gingerroot, peeled and grated |
1 garlic clove, grated |
3 tablespoons soy sauce |
3 eggs |
1 teaspoon sunflower oil |
Directions:
1. Remove the stems from the mushrooms and slice finely.
2. Heat the tbsp oil and fry the carrot and mushroom for 2 minutes.
3. Add ginger, garlic, onion and beansprouts and cook for another 2 minutes.
4. Season with the soy and set aside.
5. Beat together the eggs with the 1 tsp oil.
6. Heat a medium frying pan and add a little egg (enough to just cover the bottom).
7. Swirl in the pan and then flip when the edges become golden.
8. Remove from pan and repeat until you have 6 pancakes.
9. Cut each pancake in half.
10. In the centre of the half moon place a spoonful of vegetable filling.
11. Roll up so filling is secure, tucking the edges in as you go, repeat for the rest of the pancakes.
12. Steam the rolls briefly to warm up (or microwave briefly) and serve.
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