Asian egg rolls with pickled vegetables
Photo: MARINA OLIPHANT
Don't pickle the vegetables for too long or they will be limp — it's far nicer to have a bit of soft crunch. If you have any leftover roast chicken or pork, then tuck that in as well. Prawns are good, too.
- 250ml rice vinegar
- 100g sugar
- 1 lebanese cucumber, peeled
- 1 carrot, peeled
- 2 red shallots, peeled
- Soft lettuce leaves e.g. Salanova
- 2 tbsp soy sauce
- 2 tbsp hoisin sauce
- 1 tbsp sweet chilli sauce
- 4 tsp vegetable oil
- 8 free-range eggs
- Sea salt and pepper
- 2 tsp mild red chilli, finely minced
- 4 tsp coriander, finely chopped
- 2 tbsp mint leaves
Heat the rice vinegar and sugar in a small pan, stirring until the sugar has dissolved, then cool.
Using a vegetable peeler, cut cucumber and carrot into long shavings, then cut carrot shavings lengthwise into thin strips. Toss cucumber, carrot and shallots in the sweet vinegar and refrigerate for one hour, tossing occasionally. Separate the lettuce leaves.
Mix the soy, hoisin and sweet chilli sauces in a bowl.
To make each omelet, heat one teaspoon oil in a frypan, swirling to coat. Beat two eggs with sea salt, pepper, ½ teaspoon chilli and one teaspoon coriander and tip into the pan. Cook for about 45 seconds, tipping the pan to allow the runny egg to spill onto the base and cook until set. Slide onto a board and cook remaining omelets.
To assemble, drain the pickled vegetables and lightly squeeze dry. Scatter each omelet with torn lettuce leaves and pickled vegetables. Spoon over a little of the sauce and roll up. Top each roll with a spoonful of sauce and a few mint leaves and serve.
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