Egg Omelet with a twist.
Whisk eggs with 1 tbsp water. Add coriander leaves, red chilli sauce and salt. Beat well.
Heat little oil in a non stick pan on low flame. Pour a ladle full of egg mixture in it and rotate to spread evenly on the pan.
Once it is cooked, it will leave the sides of the pan. Peel it off from the pan and keep it on a big plate.
Trim the sides of the spring onion ie the bulbs and leaves should be cut out. Use only the stalks.
Keep one spring onion stalk on the egg omelet and roll it tightly. Cut one inch pieces of the rolled egg omelet. Similarly, do the same procedure with the rest of the egg mixture.
For Dipping Sauce, mix lemon juice and soy sauce in a bowl. Serve the egg spring roll along with the dipping sauce.
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