Mixed-mushroom egg roll
|1 tsp||peanut oil|
|1 tsp||sesame oil|
|250 g||mushrooms — mixed, thinly sliced|
|1 cloves||garlic — cloves, peeled and finely chopped|
|2||eggs — white|
|salt — to taste|
|olive oil — cooking spray|
|1/4 tsp||wasabi — powder|
|1/4 c||soy sauce — reduced salt|
|2 tsp||agave — syrup|
|1 cm||fresh ginger — peeled, grated|
Heat the peanut oil and sesame oil in a pan. Add the mushrooms and garlic and stir-fry until the liquid has cooked off and the mushrooms are lightly browned. Set aside and keep warm.
To make the egg roll pancakes, place the eggs and egg whites in a bowl, season with salt and beat lightly to combine.
Pour half the mixture into a preheated 20-cm nonstick pan that has been sprayed with olive oil cooking spray.
Cook until set and golden brown on the underside, then carefully lift or slide the pancake out of the pan. Set aside and keep warm.
Use the remainder of the mixture to make a second pancake.
Place half the mushroom mixture on one side of each pancake.
Roll up tightly and slice into three or four pieces.
Wasabi-ginger Dipping sauce:
Combine all the ingredients in a small bowl.
Drizzle over the egg rolls or use as a dipping sauce.
This is an extract from Delicious, modern, healthy recipes for Diabetes by Leanne Katzenellenbogen, by Struik Lifestyle.
Images: Denver Hendricks © Penguin Random House South Africa.