GF: DF: SF: V:
Makes 4 rolls to serve 1
2 eggs, whisked
1/4 teaspoon coconut oil
1 carrot, peeled and cut in 8-10cm sticks
1/2 small red capsicum, cut into 8-10cm strips
Small handful sprouts or 1/4 avocado, sliced (whatever is on hand)
4 sprigs coriander
1 spring onion, white part only, cut into strips
4 large rice paper roll wraps (approx 20cm diameter)
Dipping sauce:
2 teaspoons peanut butter
1/2 teaspoon tamari
good squeeze lemon juice
1 tablespoon boiling water
fresh chopped chilli or chilli flakes, to taste
Heat a large frypan on medium heat, add oil, and pour whisked egg evenly over the pan. Cook for 2-3 minutes, remove from heat, allow to cool briefly then cut in quarters. Pour 1 litre boiling water into a large bowl ready to roll rice paper wraps and set up bench with ingredients ready to go. Dip rice paper wrap in water for a few seconds, transfer to board and lay one piece of omelette down to line up with edge of the wrap. Top with carrot, capsicum, coriander, spring onion and roll. You can close the rolls in an envelope or leave some of the vegetables poking out the top. Repeat for remaining three wraps. To make the dipping sauce, whisk all ingredients together in a small bowl and serve in a small dipping bowl with the rice paper rolls.
