Chinese egg roll
These egg rolls are a great, high-protein side to any Chinese dish.
10 min, cook
Nutrition per portion
Whisk the eggs and egg whites together until completely combined. Heat the coconut oil in a non-stick frying pan over a medium heat. Pour the eggs and sprinkle over the peas. Cook for 3 minutes until the eggs are cooked half way through.
Drizzle the soy sauce all over the egg and leave to continue cooking for 2 or 3 minutes. Rotate the pan a little to get any runny egg to the outside of the pan where it will cook.
Cook until the the top of the omlette is very slightly runny, turn off the heat and use a spatula to roll up the omelette into a tight roll and leave to cook for 1 more minute using it's own internal temperature.
Transfer to a chopping board and slice into strips.