Omelette Spring Rolls
|Green onions||2 , chopped|
|Baby corn||115 Gram, sliced|
|Button mushrooms||50 Gram, sliced|
|Oyster sauce||2 Tablespoon|
|Mild chili sauce||1 Tablespoon|
|Sweet soy sauce||1 Tablespoon|
|Dry sherry||2 Tablespoon|
Cook mince, stirring, in large heated oiled non-stick pan until browned and cooked through.
Stir in onion, corn, mushrooms and combined sauces and sherry until heated through.
Remove from pan; cover to keep warm.
Whisk eggs and water in medium bowl; pour a quarter of the egg mixture into heated oiled non-stick pan.
Cook, tilting pan, over medium heat until omelette is browned lightly underneath and almost set; turn, cook other side until browned lightly.
Remove omelette from pan; cover to keep warm while making 3 more omelettes with remaining egg mixture.
Place a quarter of the mince mixture along one edge of an omelette; roll omelette over filling, fold in sides, roll up.
Repeat with remaining mince and omelettes.