Eating healthy doesn’t have to be complicated or take you all night. These quick and easy Vietnamese egg wraps consist of healthy vegetables with chilli and herbs in a cute cross-hatched egg wrap for a tasty low carb lunch idea that will be on the table in less than 30 minutes.
Using fish sauce means this recipe is not strictly vegetarian however you could use soy sauce or coconut aminos in the dressing instead to make it vegetarian.
1.Make lemon grass dressing. Place ingredients in a screw-top jar; shake well.
2.Cook beans in a large saucepan of salted boiling water for 1 minute. Drain; cool under cold running water. Cut beans in half lengthways.
3.Line a plate with baking paper. Spray a wok lightly with oil; place wok over medium heat. Beat eggs; season. Place beaten egg into a squeeze bottle (see tips). Working quickly, squirt one-eighth of the egg mixture in a zig zag pattern over hot wok to form a thin egg net. Cook for 15 seconds or until egg is set. Using a spatula, slide egg net onto plate. Repeat with remaining mixture to make a total of eight egg nets.
4.Place beans in a large bowl with remaining ingredients and dressing; toss to combine. Divide salad among egg net wraps. Serve with lime wedges, if you like.
If yellow beans are not available, use green beans or snowpeas instead. If you don’t have a squeeze bottle, place the egg mixture into a zip top bag, seal bag, then cut a small hole in one corner.
Using fish sauce means this recipe is not strictly vegetarian however you could use soy or coconut aminos instead to make it vegetarian.
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