 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 2 |
|
This is from the June 2011 edition of Recipes + magazine. They are so yum. I made them for a party, so I cut each roll in half before I tied them, to make them more finger food size. Also, i used regular soy sauce (as the recipe called for) but I think they would have a better colour if light soy saucewas used. I plan to make these as a lunch box filler. Ingredients:
10 eggs, at room temperature |
1 tablespoon light soy sauce |
1 small red chili, fresh and finely chopped |
cooking spray |
12 slices ham, thinly sliced |
1 telegraph cucumber, cut into 12x10cm matchsticks |
thin strips green onion, to tie |
hoisin sauce, to serve for dipping |
Directions:
1. Whisk eggs with soy sauce and chilli in a large jug. Spray a 12cm non-stick frying pan with oil then heat over a moderate heat.
2. For each omelet (you'll need 12), pour 1/4 cup of egg mixture into pan, swirl to coat base. Cook for 1 minute or until omelet is golden brown underneath. Turn; cook for 1 more minute. Slide onto a heatproof plate. Cover omelets with foil.
3. Place half the omelets on a work surface. Top each with a slice of ham and a piece of cucumber. Roll to enclose ham and cucumber, leaving ends open. Tie with onion strips to secure. Repeat with remaining omelets, ham, and cucumber. Place on a serving platter. Serve with hoisin sauce.
|
|