List Icon

Prep time – 20mins


Cooking time – 5mins


Serves – 2

Dairy Free
Gluten Free
Nut Free
Ingredients Qty Protein Fat CHO
Rice paper rolls - 8 8 0.5 0 42
Eggs, large - 4 4 25 21 2
Carrot - 2 large 140g 1.5 0 10
Cucumber, Lebanese - 1 large 80 1 0 2
Leafy greens (eg mescalin mix) - 8 handfuls 100 2 0 1
Mayonnaise - 2 tablespoons 40g 1 31 1
Total per serve 16g 26g 29g


per Serve – main ingredients only: 400 cal / 1700 kJ

Preparing the Filling
Beat the eggs in a bowl with a pinch of salt. Heat 1 teaspoon of butter in a small non stick pan or saucepan. When hot, pour in the beaten eggs, reduce to low heat and cover with a lid. Cook for about 5 minutes, or until the omelette is set firm. Set aside to cool
Cut carrot and cucumber into long thin strips. Prepare lettuce – wash if needed and pat dry with a tea towel or paper towel.

Making the Rice Paper Rolls
Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. Arrange green leaves on top leaving a 4cm gap on each side. In a row across the centre, place strips of carrot, cucumber and omelette. Fold uncovered sides inward, then tightly roll the wrapper. Repeat with remaining ingredients.

Dipping Sauce
You can make whatever dipping sauce you like. For the best mayonnaise, try making your own from top quality ingredients. This recipe shows you how to do this.