These Omelette Spring Rolls are fun to make, full of flavourful pork mince for a quick and easy family meal.
OMELETTE
Ingredients
7 eggs
2 tsp sesame oil
Salt and ground white pepper
1 tbsp olive oil
Method
Whisk eggs and sesame oil in a large jug. Season with pepper. Heat ½ tsp olive oil in a non-stick frying pan (18cm base) over a medium heat. Ladle approx. 2 tbsp of egg mixture. Swirl to coat base of pan. Cook for 30 seconds, or until golden on base and nearly set
Gently turn over with a spatula. Cook for a further 30 seconds. Remove to a plate. Keep warm. Repeat with remaining egg mixture to make 8 omelettes. Set aside to keep warm
MINCE FILLING
Ingredients
3 tbsp oyster sauce
2 tbsp hoisin sauce
1 tbsp olive oil
500g pork mince
2 cloves garlic, crushed
2 tsp finely grated ginger
1 ¼ cups (approx. 1 large carrot) shredded carrot
2 ½ cups (200g) bean sprouts
Salt and pepper, to taste
½ cup chopped coriander leaves, plus extra for garnish
Serve with sriracha, optional
Method
Combine sauces in a jug with 3 tsp water
Heat oil in a large, non-stick frying pan over a high heat. Add mince, garlic and ginger. Cook, stirring to break up mince, for about 7 minutes, or until mince is golden
Add half the sauce mixture and carrot. Heat through. Remove from heat. Stir in sprouts and coriander. Season with salt and ground white pepper
Divide mince mixture into 8. Place one omelette onto a plate and spoon on portion of mince mixture down centre of an omelette. Roll up to enclose. Repeat with remaining omelettes and mince mixture
Drizzle remaining sauce and sriracha over omelettes. Garnish with coriander leaves
Tips & Hints
Replace carrot with grated zucchini.
Mince mixture can be made ahead. Refrigerate, covered. Reheat in microwave. Stir through carrot and sprouts just before serving.
A non-stick frying pan is essential to make omelettes.