Todd Eyre.
Ingredients
Method
1.Heat the olive oil in a pan and sauté the grated vegetables until softened and cooked through. Mix in the sesame oil and ginger. Set aside and keep warm while you make the egg wrap. Wipe the pan clean.
2.Lightly beat the eggs with water, buckwheat flour and seasoning.
3.Heat 1 tbsp of oil in the pan and pour in half of the egg mixture, swirling to cover the pan. Cook for 30 seconds, pulling in cooked edges and allowing any raw egg to drift out to the sides. Cook for a further minute until golden brown. Flip and cook briefly then turn out on serving plate, browned side down.
4.Spread half the veges over each wrap, roll up and serve.
Note
- Try a filling of grated kumara and finely shredded cabbage, or cooked pork mince and grated apple for a meat option. – Throw in some chopped bean sprouts for extra crunch.
