Thai-Style Egg Wraps With Crunchy Veggies Recipe

About this recipe

Delicate egg wraps filled with vibrant vegetables and bold Thai flavors, perfect for a satisfying snack.

Ingredients

• 6 pcs White Eggs
• 250 g Carrot
• 250 g Cucumber
• 1 piece Yellow Bell Pepper
• - Rice Flour
• 200 ml Coconut Milk
• 100 g Garlic
• - Coriander Powder
• - Red Chilli
• 250 ml Lemon Juice Concentrate
• 100 g Salt

Instructions

1. 1. Whisk together eggs, rice flour, coconut milk, and salt until smooth and lump-free.
2. 2. Heat a non-stick pan with a small amount of vegetable oil over medium heat.
3. 3. Pour a thin layer of the egg mixture into the pan, swirling to coat evenly, and cook until set.
4. 4. Flip the wrap gently and cook the other side for 30 seconds, then transfer to a plate.
5. 5. Julienne carrot, cucumber, and bell pepper into thin strips and keep them aside.
6. 6. Mince garlic finely and mix it with Thai red chili paste, lemon juice, and chopped coriander.
7. 7. Spread the chili paste mixture lightly over the prepared egg wrap.
8. 8. Add the julienned vegetables on top of the egg wrap evenly, leaving space at the edges.
9. 9. Roll the egg wrap tightly around the vegetables to form a neat cylinder.
10. 10. Slice the roll into bite-sized pieces or serve whole as desired.
11. 11. Garnish with additional coriander leaves for presentation.
12. 12. Serve immediately for the best texture and flavor.