These make a great appetizer or light breakfast. The recipe is adapted from Thai: The Essence of Asian Cooking, which refers to them as egg rolls and admits that might create confusion for Americans who have an entirely different concept of egg rolls. These come together quickly and even with the rolling are easier to keep together than traditional omelettes. Not that we ever, ever have a issues with that.
The book’s dipping sauce calls only for soy sauce and lime juice, which we found a bit tart. Use the ratios as a guideline, particularly with the sriracha. Remember not to reach for the salt, we find even low-sodium soy sauce has plenty.
- 3 eggs, beaten
- 2 chilis, diced
- 1/2 tbsp low-sodium soy sauce
- 1/4 cup cliantro, diced
- freshly ground black pepper to taste
- 1 tbsp vegetable or peanut oil
For dipping sauce
- 3 tbsp low-sodium soy sauce
- 1 1/2 tbsp fresh lime juice
- 1/2 tsp sriracha
- 3/4 tsp hoisin sauce
Whisk together eggs, 1/2 tablespoon of soy sauce, chilis, pepper and cilantro. Heat oil in a large frying pan over medium heat. Pour in the egg mixture and swirl to coat bottom of pan. Cook for about 2 minutes, until the omelette is firm and the underside is golden. Slide out onto a plate. Allow to cool for about 30 seconds and then roll the egg up into a long tube. Make the dipping sauce, adjusting seasoning as needed, as the omelette cools completely. Once the egg roll, oh now we get it, cools, cut into diagonal slices about a half-inch thick. Serve with the dipping sauce.