Gado gado egg roll
Picture: Iain Gillespie

Serves 6

6 eggs

2 cups shredded cabbage

1 cup beans, sliced

1 cup bean sprouts

1 carrot, julienned

1 small potato, julienned

1/2 cucumber, de-seeded, sliced

6 spring onions, thinly sliced

1 cup fried tofu, cut into thin batons

1/2 cup peanuts

To serve

2 tbsp peanut butter

1 tbsp sesame oil

2 tbsp soy sauce

1 tsp tamarind puree or lime juice

1 tsp brown sugar

2-3 tbsp water

Whisk eggs lightly and make six thin omelettes in a lightly greased non-stick pan. To make egg nets as we have done, pour the whisked eggs into a clean tomato sauce dispenser and when the greased pan is hot, create random streaks of egg across the pan. Have a baking paper-lined plate ready and flip the net on to it. The residual heat will cook the underside. Repeat with the remaining egg until you have six nets. Set aside while you prepare the vegetables. Blanch the cabbage, beans, sprouts and carrot, drain and set aside. Cook the potato until just tender. Pile equal amounts of vegetables, spring onions, tofu and a sprinkle of chopped peanuts on the omelettes or egg nets and fold into rolls. Otherwise put all the ingredients in the centre of the table and everyone can serve themselves. To serve, combine all ingredients and add enough water to provide the consistency you desire. Serve with peanut sauce.

The West Australian

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