Thai Egg Rolls

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Thai Egg Rolls

 

3 eggs, beaten

1 tablespoon soy sauce

1 bunch garlic chives, thinly sliced

1 to 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

1 tablespoon peanut or other type oil

 

For the dipping sauce:

4 tablespoons light soy sauce

fresh lime juice, to taste

 

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 to 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 1/2 inch pieces. Arrange the slices on a

serving platter and serve with the bowl of dipping

sauce. Serves 2.

 

 

 

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