Omelet “Egg Rolls”
For the filling:
For the omelets:
To make the filling: In a medium-sized skillet, warm the vegetable oil over medium heat. Add the ground meat and sauté until it is no longer pink. Add the green onions and cabbage and cook until soft. Add the sugar, fish sauce, and cilantro; cook for 1 more minute. Set the filling aside, keeping it warm.
To make the omelets: Combine the eggs, water, and soy sauce in a medium-sized bowl. Place an omelet pan over medium heat for 1 minute. Add approximately ¼ teaspoon of vegetable oil, swirling it to coat the pan evenly. Pour approximately ¼ of the egg mixture into the pan, then let it rest for approximately 30 seconds. When the bottom is firm, flip the omelet and cook until done. Remove to a plate and cover with foil to keep warm. Repeat to make 3 more omelets.
To fill the “Egg Rolls,” place 1 omelet in the center of a plate. Place ¼ of the filling slightly off-center and then roll up. Trim the ends and cut the rolls into bite-sized pieces.
To serve, use Bibb lettuce leaves to pick up the rolls. Dip in additional soy sauce, fish sauce, hot sauce, or other favorite dipping sauce, and add the garnish of your choice.
Yields 16–20 pieces
Using omelets in place of the usual egg roll wrapper is a fun twist on a classic favorite. These rolls use traditional filling ingredients and dipping sauces.