Sprouts And Vegetable Egg Wrap Recipe - Healthy sprouts and crunchy vegetables in egg covering

This is an exclusive website recipe.

Main Ingredients : Eggs, Moong sprouts

Cuisine : Chinese

Course : Snack

Sprouts And Vegetable Egg Wrap

Sprouts And Vegetable Egg Wrap Recipe - How to make Sprouts And Vegetable Egg Wrap


Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Medium


  • Eggs 4

  • Moong sprouts 3 tablespoons


  • Oil 2 tablespoons

  • Button mushrooms sliced5-6

  • Green capsicum seeded, thin strips1/2 medium

  • Red capsicum seeded, thin strips1/2 medium

  • Yellow capsicum seeded, thin strips1/2 medium

  • Oil 2 tablespoons

  • Garlic chopped10-12 cloves

  • Ginger chopped1 inch pieces

  • Spring onions sliced4

  • Pine nuts(chilgoza) toasted10-12

  • Salt to taste

  • Soy sauce 1 teaspoon

  • Oyster sauce (optional) 1 teaspoon

  • Fresh coriander leaves chopped1 teaspoon

  • Spring onion greens sliced diagonally2 stalks


Step 1

To make stuffing, heat oil in a pan and sauté garlic, ginger and spring onions and sauté for a minute. Add mushrooms, coloured capsicums and sprouts. Stir-fry for two minutes. Add pine nuts salt, soy sauce and oyster sauce (if using).

Step 2

Toss to mix and remove from heat and transfer onto a plate. Set aside. To make the egg wrap, break eggs into a bowl and whisk with salt and three to four tablespoons of water. Heat oil in a non-stick pan and pour a ladleful of beaten egg. Spread whisked eggs quickly and thinly by tilting the pan so as to make a large paper thin wrap. Do not overcook.

Step 3

Make more egg wraps in a similar way. Ensure the edges are smooth. Place portions of stuffing on each egg wrap and add coriander leaves and spring onion greens. Fold into triangular shapes. Serve hot with tomato sauce.

website of the year 2013
website of the year 2014