Preparation time is 15minutes
Cook time is 15minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
8 Ingredients
Number of servings
4
- 40grams dried vermicelli noodles
- 3 free range eggs
- 5milliliter olive oil cooking spray
- 1/2 bunch spring onions, thinly sliced
- 1 carrot, cut into matchsticks
- 50grams mushrooms, thinly sliced
- 1/4 bunch coriander, coarsely chopped
- 3teaspoons salt-reduced soy sauce
Nutrition per serving
548kJ / 131Cal
548 Kilojoules or 131 Calories
6% of daily energy intake*
Protein
6.7grams
Fat
5.5grams
Carbs
12.0grams
Sugars
3.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Make spring rolls healthier with this nutritionally approved recipe. Instead of pastry, we've used an omelette to wrap up the veg. The kids will love them!
Method
Step 1 of 2
Cook noodles according to packet instructions. Whisk eggs and 1/4 cup water in a bowl. Spray a 20cm non-stick frying pan with oil. Heat over medium-low heat. Pour one-quarter of egg mixture over base of pan. Cook for 2 minutes or until cooked. Transfer to a plate. Repeat with remaining egg mixture to make 4 omelettes.
Step 2 of 2
Spray same pan with oil. Heat over high heat. Cook onion, carrot and mushroom for 3 minutes or until tender. Add coriander, noodles and soy sauce. Place mixture along centre of omelettes. Fold in sides and roll to enclose. Serve.
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