Egg Roll - Vegetarian, Gluten Free, Dairy Free and Low FODMAP - Recipe

Egg Roll with Spring Onion

Vegetarian, Gluten Free, Dairy Free and Low FODMAP option

Ingredients

4 eggs

1 teaspoon reduced-salt gluten free soy sauce

2 teaspoons mirin

2 spring onions, chopped (Low FODMAP use the green part of the spring onion)

Pinch of dashi powder or salt

1 Tablespoon canola oil

Crack eggs into a bowl and lightly beat. Add soy sauce, mirin, spring onions and dashi or salt and mix well.

Place a small non-stick fry pan over a medium heat and add oil. Pour one-third of egg mixture into frying pan and spread around. Use chopsticks to stir gently as egg cooks.

When egg is about 80 percent cooked, slide a spatula under it and fold in 1-2cm at one end. Keep folding in the same way until egg is in a roll.

Push egg roll to the far end of the pan and add another third of the egg mixture to pan (Make sure new egg mixture is touching the rolled egg).  As before, wait until the egg is 80 percent cooked then start rolling the egg roll over the new flat mixture to make the roll even larger. Push egg roll to far end of pan, add rest of egg mixture and cook as above until you have one large egg roll.

Slide egg roll onto a chopping board and slice to serve.

Mirin Seasoning adds a mild sweetness to cooking. Use it when cooking sukiyaki, tempura or other Japanese dishes. Buy it from the International section of a supermarket or Asian supermarket.