Egg Net Spring Rolls
September 03, 2015Ingredients: 6 eggs, lightly beaten, a teaspoon sesame oil, 1 tablespoon peanut oil, 500 g pork, mince
2 garlic cloves, crushed
¼ cup hoisin sauce, 420 g vegetables, 1-minute packet ready to stir fry
1 tablespoon coriander, fresh

Preparations:
- Combine egg and sesame oil in a jug. Heat a non-stick frying pan over medium – high heat. Add 1 teaspoon peanut oil. Swirl to coat. Drizzle 2 – 3 tablespoons egg mixture back and forth into pan to form a crisscross patterned omelet. Cook for 30 seconds. Carefully turn omelet over. Cook for 20 seconds. Transfer to a plate. Cover to keep warm. Repeat with remaining egg mixture and oil to form 8 omelets.
- Heat remaining peanut oil in a wok over high heat. Add mince. Stir-fry for 3 minutes or until mince has just changed color. Add garlic. Stir fry for 1 minute. Add hoisin sauce. Stir fry for 2 minutes.
- Add vegetables to wok. Stir fry for 1 minute or until heated through.
- Place 1 omelet on a plate. Top with 1/8 mince mixture over center. Roll up to enclose. Repeat with remaining omelets and mince mixture.
- Combine extra hoisin sauce and 2 tablespoons cold water in a bowl. Drizzle omelets with extra sauce. Sprinkle with coriander leaves. Serve.
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