Ham & Egg Rolls
Ready In: 25 mins
Yields: 12 rolls
Ingredients
- 10 eggs, at room temperature
- 1 tablespoon light soy sauce
- 1 small red chili, fresh and finely chopped
- cooking spray
- 12 slices ham, thinly sliced
- 1 telegraph cucumber, cut into 12x10cm matchsticks
- thin strips green onion, to tie
- hoisin sauce, to serve for dipping
Directions
- Whisk eggs with soy sauce and chilli in a large jug. Spray a 12cm non-stick frying pan with oil then heat over a moderate heat.
- For each omelet (you'll need 12), pour 1/4 cup of egg mixture into pan, swirl to coat base. Cook for 1 minute or until omelet is golden brown underneath. Turn; cook for 1 more minute. Slide onto a heatproof plate. Cover omelets with foil.
- Place half the omelets on a work surface. Top each with a slice of ham and a piece of cucumber. Roll to enclose ham and cucumber, leaving ends open. Tie with onion strips to secure. Repeat with remaining omelets, ham, and cucumber. Place on a serving platter. Serve with hoisin sauce.
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