Rolled omelettes

Rolled omelets.
Rolled omelets. Photo: Julian Kingma

I made these after a succession of rice-paper roll lunchbox failures. Rice paper starts off looking great but it's delicate and the cavalry reported that they fell apart, ripped or stuck together by lunchtime. A thin one-egg omelet is a little sturdier and it's more nutritious. Other stuffing ideas include tofu, meat and cabbage. This quantity makes one; scale up to suit.


1 egg

1/2 tsp soy sauce

1 tbsp vegetable oil

1 carrot stick

1 snow pea

handful rice noodles


1. Whisk the egg with the soy sauce. Heat the oil in a 20-centimetre non-stick pan over high heat until shimmery. Tip in the egg. Cook for five seconds before swirling egg to coat the pan. Cook until puffed and golden on underside before flipping to cook the other 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 one minute (I chuck it in with the noodles) then plunge into cool water. Cut snow pea lengthwise into two or three pieces. Place noodles, carrot and snow pea into omelet and roll up.