Chinese omelette wrap

Not your traditional wrap, these Chinese omelettes are as tasty as they are fun to create.

  • 20 mins cooking
  • Serves 6
  • Print


Chinese omelette wrap
  • 2/3 cup peanut oil
  • 6 eggs
  • 2 teaspoon fish sauce
  • 1 teaspoon sesame oil
  • 1 red chilli, finely sliced
  • 2 teaspoon grated ginger
  • 1 cup mung beansprouts
  • 50 gram snow pea shoots
  • 4 spring onions, cut into 5cm lengths, then sliced into thin strips (reserve ½ cup to garnish)
  • oyster sauce, to serve


Chinese omelette wrap
  • 1
    Divide the oil between 2 medium heavy-based or non-stick frying pans.
  • 2
    Place the eggs, fish sauce, sesame oil, chilli and ginger in a bowl and whisk to combine.
  • 3
    Combine the sprouts, shoots and spring onion in another bowl.
  • 4
    Heat oil until almost smoking and pour half the egg mixture into each pan; it will puff up immediately. Cook for 3 minutes, or until golden underneath.
  • 5
    Place half the sprout mixture in the centre of each omelette, flip the sides in to cover the filling, gently lift omelette and place, folded-side down, on a board; allow them to continue cooking for a minute.
  • 6
    Slice each omelette into 2 or 3 pieces and garnish with the remaining spring onion. Serve with a drizzle of oyster sauce, to taste.

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