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Fresh egg-noodle wraps


Fresh spring rolls (PHOTO: Drum)

Ingredients 11
Servings makes 8 spring rolls
Time 20 min

Ingredients

  • 4 eggs
  • salt
  • oil
  • 30
    ml
    soy sauce
  • 8 tortilla wraps
  • 1 carrot, peeled and shredded
  • 50
    g
    chopped fresh coriander
  • 150
    g
    mung bean sprouts
  • ground toasted peanuts
  • 25
    ml
    sugar
  • 400
    g
    packet egg noodles
 

Method

10 min
 

1 Whisk the eggs, season with salt then cook on a low heat in an oiled frying pan as a sheet (don’t flip it).

2 Remove from the heat and cut into 2cm-wide strips

3 Cook the egg noodles with the soy sauce in water. Remove from the heat and set aside.

4 Lay out the tortilla wraps and add your filling to the centre – egg strips, noodles, carrot, coriander, sprouts, peanuts and sugar.

5 Fold the right side in, over the filling, to the middle. Fold the bottom and top inwards by about 2cm.

6 Roll it up from the right side to the left.

 

 

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2019-01-21 14:03
 
 
 
 
 
 
 
 
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