Before rolling these up, garnish with crushed dry roasted peanuts, sliced hot peppers or hot pepper sauce, or fresh lime juice and sprigs of fresh coriander, basil or mint to pique your taste buds.
- Portion size 6 servings
- Credits : Mealtimes Made Easy: 2001
Ingredients
Curried Vegetables:
Scrambled Eggs:
Method
In bowl, whisk together rice flour, all-purpose flour and salt. In separate bowl, whisk together eggs, water and oil; pour over flour mixture and stir until combined. Let stand for 30 minutes.
Grease 8-inch (20 cm) nonstick skillet; heat over medium heat. Stirring batter each time, pour scant 1/4 cup (50 mL) into pan for each cr?, swirling to coat; cook for 1 to 2 minutes or until top is dry. Stack on plate; cover with damp tea towel.(Make-ahead: Refrigerate in airtight container for up to 1 day.)
Curried Vegetables: In nonstick skillet, heat oil over medium heat; cook onion, stirring occasionally, for 8 minutes or until golden. Add garlic, curry paste, carrot and snow peas; cook, stirring occasionally, for 5 minutes or until vegetables are tender-crisp. Add bean sprouts and soy sauce; cook, stirring, for 1 minute or just until sprouts are slightly wilted.
Scrambled Eggs: In bowl, whisk together eggs, salt and pepper. In nonstick skillet, melt butter over medium heat; pour in egg mixture and cook for about 1 minute or until beginning to set. Gently draw spatula across bottom of pan to form large soft curds; cook for about 4 minutes or until eggs are thickened and moist but no visible liquid remains.
Spoon vegetable mixture down centre of each cr?; top with eggs. Roll up.
Nutritional facts <b>Per serving:</b> about
- Sodium 512 mg
- Protein 15 g
- Calories 331.0
- Total fat 16 g
- Saturated fat 5 g
- Total carbohydrate 31 g
%RDI
- Iron 17.0
- Folate 26.0
- Calcium 7.0
- Vitamin A 50.0
- Vitamin C 18.0
