These spring rolls are delicious but instead of making it with spring roll wrappers, one uses omelettes to encase the veggies. This can be eaten as a starter or as a main meal if served with a side salad.

Ingredients:

For the Omelettes

• 6 extra large eggs
• 1/4 cup milk
• olive oil for frying

For the filling

• 1 cup parsley finely chopped
• 1/2 cucumber shaved into ribbons
• 1 large carrot shaved into ribbons
• 1/2 red or yellow pepper cut into thin strips
• 1 avo cut into small wedges
• 3 tablespoons sesame seeds, roasted

Method:

1. Beat the eggs and milk together
2. Spray a pan with Spray ‘n Cook
3. Heat a glug of olive oil in the pan and fry 1/4 cupfuls of the egg mixture until it is golden brown and cooked through
4. Continue until all egg mix has been cooked
5. Put one side to cool
6. Once it has cooled place a small amount of each vegetable on the edge of the omelette
7. Fold the omelette to enclose the filling, tucking in the sides as you go along
8. Secure each roll with a toothpick
9. Slice each roll in half diagonally
10. Scatter the sesame seeds over the rolls

Serve with sweet and sour sauce or with any sauce of your choice.

Serves 4

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