Name: Chicken omelette rolls
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Ingredients: 8 eggs, at room temperature; 1/2 lebanese cucumber; 1/2 carrot; 1/2 red capsicum; 1/2 cup sweet chilli sauce; 2 tablespoon lime or lemon juice; 1 tablespoon fish sauce; 150 gram shredded cooked chicken; 30 gram snow pea sprouts; 8 large mint leaves; 8 sprigs coriander; 8 long chives, to secure; 1 tablespoon crushed peanuts

Ingredients

8 eggs, at room temperature

1/2 lebanese cucumber

1/2 carrot

1/2 red capsicum

1/2 cup sweet chilli sauce

2 tablespoon lime or lemon juice

1 tablespoon fish sauce

150 gram shredded cooked chicken

30 gram snow pea sprouts

8 large mint leaves

8 sprigs coriander

8 long chives, to secure

1 tablespoon crushed peanuts

Method

1.For each omelette, whisk one of the eggs with 1 teaspoon water in a jug. Heat a 20cm (top measurement) oiled frying pan over moderate heat. Add egg mixture, swirl pan to coat evenly. Cook, swirling pan occasionally so omelette has even thickness, for 2 minutes or until cooked. Transfer omelette to a plate. Repeat, using remaining eggs.

2.Cut cucumber, carrot and capsicum into very thin strips. Combine sweet chilli sauce, juice and fish sauce in a jug. Place chicken in a bowl, add half the chilli mixture; toss to coat.

3.Divide chicken mixture, cucumber, carrot, capsicum and sprouts into 8 portions.

4.For each roll, place an omelette on work bench. Pile sprouts, carrot, cucumber and capsicum over half of the omelette . Top with a portion of the chicken then a mint leaf and 1 sprig coriander. Fold bottom half of omelette over filling, then roll sides to enclose filling. Secure with a toothpick or chives.

5.Sprinkle remaining chilli sauce mixture with peanuts. Serve rolls with chilli sauce mixture.

While working, cover rolls in plastic food wrap to prevent them drying out.
Note

Woman's Weekly Food

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Ingredients

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