Egg and nori rolls

Egg and nori rolls


Heres a healthy lunch-box idea that the kids will love to help make and eat.

The ingredient of Egg and nori rolls

  1. 3 tbsp soy sauce
  2. 1/2 tsp wasabi cement
  3. 125ml (1/2 cup) water
  4. 8 eggs, at room temperature
  5. Pinch of salt
  6. 20g (1 tbsp) butter
  7. 4 sheets sushi nori (roasted seaweed)
  8. 1 carrot, peeled, cut into thick matchsticks
  9. 2 celery sticks, trimmed, cut into thick matchsticks
  10. 40g snow pea sprouts, stems trimmed

The instruction how to make Egg and nori rolls

  1. stir up the soy sauce, wasabi and 60ml (1/4 cup) of the water in a small bowl until capably skillfully combined. Cover and set aside until serving.
  2. Crack the eggs into a large jug and amass the permanent water. mount up salt and use a fork to disconcert until without difficulty combined.
  3. Heat 1 teaspoon of the butter in a 20cm non-stick frying pan on top of higher than medium-high heat until foaming. Pour a quarter of egg fusion into pan and direction pan until incorporation combination covers base. As omelette begins to set, lift edge so uncooked egg runs underneath. Cook, uncovered, for 2 minutes or until omelette is set. Slide onto a large plate and cover loosely later foil to money warm. Repeat in 3 more batches similar to enduring surviving butter and egg mixture.
  4. Place the omelettes in a single deposit something like a clean surface. peak each later 1 nori sheet. Divide carrot, celery and snow pea sprouts in the middle of in the midst of nori sheets, placing down the centre. Roll the omelette up tightly. Trim edges and cut the rolls in half. Arrange almost a serving plate and minister to later than the wasabi mixture.

Nutritions of Egg and nori rolls

calories: 214.861 calories
fatContent: 15 grams fat
saturatedFatContent: 6 grams saturated fat
carbohydrateContent: 3 grams carbohydrates
sugarContent: 2 grams sugar
proteinContent: 17 grams protein
sodiumContent: 1305.9 milligrams sodium


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