Omelette vegetable rolls

• sunflower oil↗1 tbsp 1 tbsp
• carrot↗1 1

  thinly shredded

• pack shiitake mushroom↗120g 120g

  stems removed and thinly sliced

• bag beansprout100g 100g
• spring onions↗3 3

  thinly sliced

• ginger↗knob of knob of

  peeled and finely grated

• garlic↗1 1

  clove, chopped or grated

• soy sauce↗
• eggs↗3 3

  beaten with 1 tsp sunflower oil

Step-by-step instructions

1. 1

   Heat the oil in a wok and stir-fry the carrot and mushrooms for 2 mins until just starting to soften. Add the beansprouts, onions, ginger and garlic and stir-fry for another 1-2 mins or until the beansprouts are starting to turn transparent. Season with the soy sauce and set aside. Can be made up to 4 hrs ahead.

2. 2

   Heat a medium frying pan, add a little oil, then tip out the excess. Pour in a little of the egg and swirl around the pan to make a thin, even layer. Fry for 30 secs or until the edges turn golden, then flip over with a palette knife for another 10 secs. Slide out onto greaseproof paper and repeat until you have made six pancakes. Can be made up to a day ahead.

3. 3

   Cut each pancake in half. Spoon a little of the veg mix in the centre of the half-moon of pancake and roll up, tucking in the edges. Steam briefly to heat the rolls just before serving or microwave on High for 30 secs.