simple way to make perfect Thai omelette rolls

Hai, I hope you’re having an incredible day today. Today, we’re going to make a special dish, Thai omelette rolls. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Thai omelette rolls is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Thai omelette rolls is something that I’ve loved my entire life.

Table of Contents


  • 6 eggs
  • 1 tablespoon fish sauce
  • Olive oil spray, to grease
  • 1 red capsicum, halved, deseeded, thinly sliced
  • 65g (1 cup) bean sprouts, trimmed
  • 1/2 cup fresh Thai basil leaves
  • 1/2 cup fresh mint leaves


  • Step 1
    To make the dipping sauce, combine the fish sauce, lime juice, sugar and chilli in a small bowl.
  • Step 2
    Whisk the eggs and fish sauce in a bowl. Season with pepper.
  • Step 3
    Heat a wok over high heat. Spray with olive oil spray to lightly grease. Add one-sixth of the egg mixture, tilting the wok to cover the base and a little of the side. Cook for 2-3 minutes or until just set. Transfer to a plate and cover with foil. Repeat, in 5 more batches, with the remaining egg mixture, reheating the wok and spraying with olive oil spray between batches.
  • Step 4
    Place the omelettes, golden-side down, on a clean work surface. Arrange the capsicum, bean sprouts, basil and mint along the centre of each omelette. Fold the sides over the filling to enclose. Place, seam-side down, on a serving plate. Serve with the dipping sauce.

So that’s going to wrap it up for this exceptional food Thai omelette rolls recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

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