Gluten Free Vietnamese Omelette Rolls Recipe

These open omelette rolls were inspired by Vietnamese bank khoai, which are pancakes made with rice flour, soda water and turmeric, and filled with a variety of fillings usually including eggs, and other non vegetarian fillings. To make them more protein based than carbs based, I leave out the rice flour altogether and beat the eggs like for an omelette, with some turmeric. To make them more similar to the traditional Vietnamese pancakes, just add a little rice flour. I serve them on a salad leaf, filled with cooked onions and protein-rich portobello mushrooms, cucumber and lots of fresh coriander. Serves 4 as a starter or a snack, or 2 as a main. Great with kids, as they enjoy assembling their own. Would also work a treat in a lunchbox or for a picnic, if you pack the salad, the omelette and the fillings separately until ready to eat.

Customer Rating:
5.0 (1 votes)

Posted by: michael
On:

Cuisine

Asian

Time

15 - 30 mins

Skill Level

Newbie

Serves

4

Courses etc.

Lunch Box
Main Courses
Nibbles and Snacks
Recipes for kids
Starters

You will need

IngredientAdd
8 beautiful lettuce leaves, like Romaine lettuce, to wrap

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1/2 cucumber

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1 small bunch fresh coriander

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3 Tbsp sesame oil OR

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3 Tbsp toasted sesame oil

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1 onion

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1 large Portabello mushroom, sliced to make long mushroom strips

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2 garlic cloves, crushed

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4 eggs

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1/2 tsp ground turmeric

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2 Tbsp brown rice flour, optional

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1 to 2 small green or red chillies, chopped

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a little crushed chillies to sprinkle, optional

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Need help converting measurements? View our recipe measurement conversion tables here.

Method

  • Wash and dry the salad leaves. Wash the cucumber and cut it into thin slices lengthwise using a mandolin or a sharp knife. Rinse and dry the coriander.
  • Slice the onion. Heat 1 tablespoon sesame oil or toasted sesame oil in a frying pan over medium heat. Add the sliced onions and cook, stirring occasionally, until just translucent. Put the cooked onions aside and keep them warm.
  • Add another tablespoon sesame oil (or toasted sesame oil) to the same frying pan and heat the oil over medium heat. Add the sliced Portobello mushroom and cook for about 6 minutes or until just cooked through. Put the cooked mushrooms aside, keeping them warm.
  • Finally, beat the eggs with the turmeric, crushed garlic and chopped chillies. If using, add the rice flour and beat well. Add the last tablespoon oil to the same frying pan, and cook the turmeric omelette on both sides. Cut the omelette in 8 pieces.
  • To assemble, lay flat a salad leaf, add a piece of omelette, some fried onions, a few strips of mushroom and a few slices of cucumber. Top with plenty of coriander leaves, and sprinkle with some chilli flakes, if you dare.

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