Whisk the eggs, salt and pepper and spring onions together.Heat a little olive oil or coconut oil in a pan on moderate heat.Pour 60ml of the mixture in the pan and swirl so that the mixture thinly coats the pan. A 60ml measuring cups works wonderful here.Cook for a minute or two until the mixture has set and turn out onto a plate, roll immediately.To roll, fold opposite sides to meet in the middle and roll up like a pancake from the other side.Serve warm.Dipping sauces work well with egg rolls:Dip #1 – Tomato and onion relish with finely chopped cooked bacon or turkey rashers.Dip #2 – Combine 60 ml good quality tomato sauce, 30 ml Worcestershire sauce and a dash or two of Tabasco.Transform the basic egg roll mixture with one of these:Garlic chivesChopped parsleyCooked turkey or bacon bitsFinely chopped cold meatsGrated cheese sprinkled on top just before rolling up.A sliver of avocado in the middle. Recipe reprinted with permission of Daily Dose of Fresh. To see more recipes, please click here. To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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