Sprouts And Vegetable Egg Wrap

Ingredients list for Sprouts And Vegetable Egg Wrap

• 4 Eggs
• 3 tablespoons Moong sprouts
• FOR FILLING
• 2 tablespoons Oil
• 5-6 Button mushrooms sliced
• 1/2 medium Green capsicum seeded, thin strips
• 1/2 medium Red capsicum seeded, thin strips
• 1/2 medium Yellow capsicum seeded, thin strips
• 2 tablespoons Oil
• 10-12 cloves Garlic chopped
• 1 inch pieces Ginger chopped
• 4 Spring onions sliced
• 10-12 Pine nuts(chilgoza) toasted
• to taste Salt
• 1 teaspoon Soy sauce
• 1 teaspoon Oyster sauce (optional)
• 1 teaspoon Fresh coriander leaves chopped
• 2 stalks Spring onion greens sliced diagonally

Method

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).
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.
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.

Nutrition Info