Fresh egg-noodle wraps

Replace readymade run bing with a wrap like a fresh tortilla wrap.

Preparation time : 20 min Cooking time : 10 min Servings : makes 8 spring rolls
  • 4 eggs
  • salt
  • oil
  • 30 ml soy sauce
  • 8 tortilla wraps
  • 1 carrot, peeled and shredded
  • 50 g chopped fresh coriander
  • 150 g mung bean sprouts
  • ground toasted peanuts
  • 25 ml sugar
  • 400 g packet egg noodles

1 Whisk the eggs, season with salt then cook on a low heat in an oiled frying pan as a sheet (don’t flip it).

2 Remove from the heat and cut into 2cm-wide strips

3 Cook the egg noodles with the soy sauce in water. Remove from the heat and set aside.

4 Lay out the tortilla wraps and add your filling to the centre – egg strips, noodles, carrot, coriander, sprouts, peanuts and sugar.

5 Fold the right side in, over the filling, to the middle. Fold the bottom and top inwards by about 2cm.

6 Roll it up from the right side to the left.