Egg rolls
Ingredients
- 2 tsp vegetable oil
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8 large British Lion eggs
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1 tbsp soy sauce
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1 tbsp caster sugar
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4 tbsp sesame seeds
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1 red pepper, deseeded and thinly sliced
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1 avocado, stoned, peeled and sliced
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3 spring onions, shredded
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soy sauce for dipping
Preparation time: 10 mins, cooking time: 8 mins, serves: 4.
Egg rolls make a tasty accompaniment to many meals.
Method
- Scatter the sesame seeds on a plate. Heat a little of the oil in a large frying pan. Beat the eggs with the soy sauce and sugar then pour a quarter of the egg into the pan, cook over a high heat, without stirring until the base is golden and top almost set - about 2 mins.
- Carefully lift and place cooked side down in the plate of sesame seeds. Dip until coated in seeds then lay out on a chopping board. Repeat to make 4 pancakes in the same way.
- Place a row of pepper, avocado and spring onion slices down one side of each omelette, then tightly roll up enclosing the vegetables. Use a sharp knife to cut the egg rolls into about 6-8, 3cm wide pieces then serve with soy sauce.