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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.
Posted by: michael On: 25/02/2014
Asian
15 - 30 mins
Newbie
4
Lunch BoxMain CoursesNibbles and SnacksRecipes for kidsStarters
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