Fresh egg-noodle wraps

makes 8 spring rolls serving Preparation: 20 mins, Cooking: 10 mins By Food24
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Ingredients (11)

30 ml soy sauce
tortilla wraps
carrot — peeled and shredded
50 g fresh coriander — chopped
150 g mung bean sprouts
peanuts — ground toasted
25 ml sugar
400 g egg noodles
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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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