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Omelette Spring Rolls

Ingredients
  Pork 500 Gram
  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
  Eggs 6
  Water 2 Tablespoon
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Breakfast
Method: 
Browned
Ingredient: 
Egg
Interest: 
Quick

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