Thai Egg Rolls Recipe
 The title of this recipe could lead to some
confusion, especially in the United States, where egg rolls are the same
as spring rolls. These egg rolls, however, are wedges of a rolled
Thai-flavored omelet. They are frequently served as finger food.
Ingredients: (Serves 2)
3 eggs, beaten
15 ml/1 tablespoon soy sauce
1 bunch garlic chives, thinly sliced
1-2 small fresh red or green chilies, seeded
and finely chopped
Small bunch fresh coriander (cilantro),
chopped
Pinch of granulated sugar
Salt and ground black pepper to taste
15 ml/1 tablespoon groundnut (peanut) oil
For the dipping sauce:
60 ml/4 tablespoons light soy sauce
Fresh lime juice, to taste
Method:
Make the dipping sauce. Pour the soy sauce
into a bowl. Add a generous squeeze of lime juice. Taste and add more lime
juice if needed.
Mix the eggs, soy sauce, chives, chilies and coriander.
Add the sugar and season to taste. Heat the oil in a large frying pan,
pour in the egg mixture and swirl the pan to make an omelet.
Cook for 1-2 minutes, until the omelet is
just firm and the underside is golden. Slide it out on to a plate and roll
up as though it were a pancake. Leave to cool completely. When the omelet
is cool, slice it diagonally in 1 cm/0.5 inch pieces. Arrange the slices on
a serving platter and serve with the bowl of dipping sauce.
Happy Cooking,
Carol |
