Cute cross-hatched egg wraps packed full of wombok, bean sprouts, chilli, beans and more are the next quick and low carb recipe you need to achieve your healthy living goals. From protein and fibre to flavour and texture, this snack is also complete with a light, piquant and refreshing lemongrass dressing, then served with lime wedges, staying true to its Vietnamese-inspired character.
- 200 g yellow beans, trimmed
- Cooking oil spray
- 8 eggs
- 3 cups (240 g) bean sprouts
- 3 cups (240 g) shredded wombok
- 1 cup fresh thai basil
- 1 cup fresh mint leaves
- 1 cup fresh coriander (cilantro)
- 1 fresh long red chilli, sliced thinly
- 2 green onions (scallions), sliced
- ¼ cup (35 g) peanuts, chopped coarsely
- 1 stalk lemongrass, white part only, chopped finely
- 2 tbsps fish sauce
- 2 tbsps lime juice
- 2 tbsps finely grated palm sugar
- 2 tsps grated fresh ginger
- 1 tsp sesame oil
Make lemon grass dressing. Place ingredients in a screw-top jar; shake well.
Cook beans in a large saucepan of salted boiling water for 1 min. Drain; cool under cold running water. Cut beans in half lengthways.
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 ⅛ of the egg mixture in a zig zag pattern over hot wok to form a thin egg net. Cook for 15 secs 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.
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.
TIP If yellow beans are not available, use green beans or snow peas 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.