Rice Paper Omelette
Katie Sanderson
Rated 3.6 stars by 7 users
Category
Quick Eats
Cuisine
Vietnemese inspired.
Author:
Katie Sanderson
Servings
1
Prep Time
5 minutes
Cook Time
5 minutes
A delicious and quick dish that is fast becoming one of our favourite ways to eat eggs.
Crunchy, yummy and more-ish it works really well with our Extra Hot Peanut Rāyu. But they will all be beautiful here.
Inspired by Bánh Tráng Nướng Vietnemese Street food.
Ingredients
-
Rice paper
-
2 eggs
-
Small bunch of spring onion - chopped thinly
-
2 TB Extra Hot Peanut Rāyu.
Directions
Place the rice paper in the pan and immediately Add 1 heaped tablespoon of Extra Hot Peanut Rāyu onto the rice paper spreading evenly over the surface.
Crack your two eggs into the center, spreading the whites out so it covers more surface areas of the rice paper. Fret not if some egg spills onto the pan it overflowing off the side of the rice paper adds really nice texture.
season with salt and pepper and add spring onions and continue to cook untill eggs are done.
I love a runny yolk.
Fold in half and place on a plate, enjoy straight away.
Recipe Note
* Ive added fried kale here with great sucess.
