For the oriental prawn wraps:

  • 10 eggs, beaten
  • 1 red chilli, deseeded and very finely chopped
  • 1 tsp sunflower oil
  • 50 g baby spinach leaves, shredded
  • 6 spring onions, sliced
  • 1 good handful of coriander leaves, roughly chopped
  • 1 red pepper, finely sliced
  • 25 g beansprouts, washed
  • 300 g cooked prawns, peeled

For the dressing:

  • 1 tsp sugar
  • 2 tbsp light soy sauce
  • 2 tsp fresh ginger juice
  • 1 squeeze of lime
  • 1 tbsp mirin


  1. 1

    Beat the eggs and chilli together. Heat a little of the oil in a large non-stick frying pan (about 24cm) and add an eighth of the egg mixture. Swirl the pan until completely covered and you have a very thin omelette. Cook for 2 minutes, carefully turn and cook on the other side. Repeat to make eight wraps and allow to cool.

  2. 2

    Combine the dressing ingredients in a medium bowl and then add the remaining ingredients. Turn to lightly coat in the dressing. Divide the filling among the omelettes and roll up tightly. Wrap in baking paper and chill until needed. Cut in half to serve.

Nutritional Details

Each serving provides
  • Energy 603kj 144kcal 7%
  • Fat 7.2g 10%
  • Saturates 2.1g 11%
  • Sugars 3.4g 4%
  • Salt 1.25g 21%

% of the Reference Intakes

Typical values per 100g: Energy 402kj/96kcal

Each serving provides

4.0g carbohydrate 1.2g fibre 15.0g protein

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