A rolled omelette is one of the most under rated snack options. We share blogger Dani Valent’s recipe which she discovered after a succession of rice paper roll lunchbox failures. After many failed attempts at keeping a delicate rice paper together in her children’s lunchbox she tried a thin one-egg omelette instead. Not only was it a little sturdier but more nutritious and opens up more filling options.
½ teaspoon soy sauce
1 tablespoon vegetable oil
1 carrot stick
1 snow pea
handful rice noodles
1. Whisk the egg with the soy sauce. Heat the oil in a 20cm non-stick pan over high heat until shimmery. Tip in the egg. Cook for 5 seconds before swirling egg to coat the pan. Cook until puffed and golden on underside before flipping to cook the second side. Again, cook to a deep golden before removing from pan to cool on a plate.
2. Cook rice noodles according to packet instructions. Blanch snow pea for 1 minute (to be frank, I chuck it in with the noodles) then plunge into cool water. Cut snow pea lengthwise into 2 or 3 pieces. Place noodles, carrot and snow pea into omelette and roll up.