For the wraps

  • 10 eggs, beaten
  • 1 red chilli, deseeded and very finely chopped
  • 1 tsp sunflower oil
  • 50g baby spinach leaves, shredded
  • 6 spring onions, sliced
  • 14g coriander leaves, roughly chopped
  • 1 red pepper, finely sliced
  • 25g beansprouts, washed
  • 300g cooked prawns, peeled

For the dressing

  • 1 tsp sugar
  • 2 tbsp light soy sauce
  • 2 tsp fresh ginger, chopped
  • 1 tbsp lime juice
  • 1 tbsp mirin


  1. 1

    Beat together the eggs and chilli. Heat a little of the oil in a large non-stick frying pan and add an eighth of the egg mixture. Swirl the pan until completely covered and you have a very thin omelette. Cook for 2 minutes, then carefully turn and cook on the other side. Repeat to make eight wraps and allow to cool.

  2. 2

    Combine the sugar, soy sauce, ginger, lime juice and mirin in a medium bowl. Add the spinach, spring onions, coriander, pepper, beansprouts and prawns and turn to lightly coat in the dressing. Divide the filling among the omelettes and roll up tightly. Cut in half to serve.

Nutritional Details

Each serving provides
  • Energy 603kj 144kcal 7%
  • Fat 7.2g 10%
  • Saturates 2.1g 11%
  • Sugars 3.4g 4%
  • Salt 1.25g 21%

% of the Reference Intakes

Typical values per 100g: Energy 402kj/96kcal

Each serving provides

4.0g carbohydrate 1.2g fibre 15.0g protein

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