Spicy Omelette Nori Rolls

I used a sushi mat to aid the rolling process – this is not essential but does make the whole thing a lot easier and the result tends to be a bit neater. They are widely available online, in most large supermarkets or Asian stores. If you don’t have one however just tuck and roll slowly being careful not to puncture with your fingernails!

Crack the eggs into a bowl, whisk with the milk and black pepper. Slice your spring onion and coriander and mix into the eggs.

Heat a smear of coconut oil in a frying pan, when hot pour your herby egg mix in and twirl the pan to make a pancake. Leave to crisp up on the underside for a few minutes then flip with a spatula and cook the other side for a minute or two. Turn out onto a plate to cool.

Use a vegetable peeler to make ribbons out of your carrot and courgette, slice your avocado and get ready to make your rolls.

Lay out a piece of nori and arrange the veggie noodles about 1/2 cm in from the edge. Cut your omelette into slices and place on top of the noodles, sprinkle with chilli flakes then add your avocado slices and squeeze over the lime juice.

Gently begin to roll the nori, tucking the edge in firmly. Roll up and wet the joining edge with lime juice to create a seal. Repeat with the other piece.

Either cut in half and enjoy straight away or if making in advance wrap in baking parchment then halve before wrapping the 2 pieces in kitchen foil.

Serve alongside a miso soup for a tasty, Asian inspired lunch 🙂