Rice, Omelet and Vegetable Stuffed Rolls

Ingredients

• Rice Paper5 count (50 g)
• Lettuce5 leaf (50 g)
• Cucumber1/4 cup (30 g)
• Carrot1/2 medium (30 g)
• Egg2 count (110 g)
• Celery1/2 stalk (20 g)
• Sesame Oil1 teaspoon (3 ml)

Instructions

1. 1

   Step 1

   Place a pot filled with water over high heat until boiling. Turn off and set aside.

2. 2

   Step 2

   Cut carrot, cucumber and celery into strips. Set aside.

3. 3

   Step 3

   Place two eggs in a bowl and beat.

4. 4

   Step 4

   Heat a non-stick pan and once heated, pour in the oil, spread and add the beaten eggs.

5. 5

   Step 5

   Once the bottom of the omelet has set, flip it over. Turn off, remove and cut into strips.

6. 6

   Step 6

   Soak the rice paper in hot water and place on a plate.

7. 7

   Step 7

   Add the lettuce leaf. Top with the remaining ingredients vertically. Remember not to fill them completely.

8. 8

   Step 8

   Roll up and repeat the process with the remaining rice paper.

9. 9

   Step 9

   Cut the rolls in thirds or quarters and serve on a plate.

10. 10

    Step 10

    If you wish, you can serve with soy sauce or a hot sauce.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Rice, Omelet and Vegetable Stuffed Rolls can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.