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.
Serving size: Complete recipe
Calories 1183 Calories from Fat 447
% Daily Value*
Total Fat 50 g76.4%
Saturated Fat 14.4 g72%
Trans Fat 0.1 g
Cholesterol 1598.8 mg532.9%
Sodium 2556.6 mg106.5%
Total Carbohydrates 24 g8%
Dietary Fiber 4.3 g17.1%
Sugars 10.8 g
Protein 151 g301.2%
Vitamin A 49.5% Vitamin C 21.4%
Calcium 21.5% Iron 65%
*Based on a 2000 Calorie diet