Ingredients
- 12 EGGS
- 10 Tbsp VEGETABLE OIL
- 20gms RICE VERMICELLI NOODLES
- 50gms of Hard TOFU
- 2 Tbsp SOY SAUCE
- 1Tbsp Fresh GINGER
- 1 Medium CARROT
- 1 Small ZUCCHINI
- 1 Small RED CAPSICUM
- 2 SPRING ONIONS
- ½ Cup CABBAGE
- ½ Cup TONKATSU SAUCE
- 1 Tspn CORNFLOUR
- ¼ Cup WATER
- 6 x TOOTHPICKS
- 1 Tspn BLACK SESAME SEEDS
- 1 Small Bunch CHIVES
Method
- 1. EGG CREPES – Makes 6Whisk 2 EGGS together in a small bowl. Heat 1 Tbsn Oil in a medium size Frying Pan, add the EGG mix and cook until just firm. Remove from pan and place on a flat plate to cool. Continue cooking the rest of the EGG Crepes, using a Tbsn of OIL each time and when cooked,place ontop of each other in a stack.
- 2. RICE NOODLESPlace NOODLES in a bowl . Cover with room temperature water and soak for 20 minutes. Drain, then use scissors to cut into shorter 8cm strips. Cover and set aside.
- 3. TOFUCut the TOFU into 4 slices. Place SOY SAUCE onto a dinner plate and place the TOFU in the sauce, coating both sides. Heat 2 Tbsn of Oil in a medium size Frying Pan, add the TOFU and cook until golden, then flip over and cook the other side. Then remove from pan and allow to cool. When cool, gently cut the slices into 8cm long strips, put aside.
- 4. VEGETABLES Cut the CARROT, ZUCCHINI, CAPSICUM, CABBAGE and the SPRING ONION into thin 8cm strips. Peel the GINGER and then roughly grate. Place CORNFLOUR and 2 Tbsp of TONKATSU SAUCE and ¼ Cup cold WATER together in a small bowl and mix well. Heat 2 Tbsn Oil in a medium size Frying Pan, on a high heat, add the CARROT sticks, cook for 1 minute, then add the ZUCCHINI, CAPSICUM, CABBAGE, SPRING ONION strips, RICE NOODLES and the grated GINGER. Cook for 1 minute.Add CORNFLOUR and TONKATSU SAUCE mix to VEGETABLES, stirring quickly for 30 seconds, until sauce thickens. Take off the heat and put aside.
- 5. MAKING THE ROLLSLay one EGG Crepe on a flat surface and add 2 Tablespoons of the Vegetable Mix onto the left side of the EGG Crepe, then gently roll the crepe over the Vegetable Mix and fold in the top and the bottom of the Crepe. Secure EGG Roll with a TOOTHPICK. Continue making the other 5 EGG ROLLS. Garnish with a sprinkle of BLACK SESAME SEEDS and fine slices of CHIVES and serve with the remaining TONKATSU SAUCE in a small bowl for dipping. Enjoy!
Product used in recipe
- Obento - Tonkatsu Sauce
