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Thai Omellete Wraps

Thai Omelette Wraps - Orgran Health & Nutrition

  • Prep Time: 15m
  • Cook Time: 5m
  • Total Time: 20m



  • ORGRAN Vegan Easy Egg (+ 3tsp oil, + 480ml water)
  • 1 tablespoon fish sauce
  • olive oil spray, to grease
  • 1 red capsicum, halved, de-seeded, thinly sliced
  • bean sprouts, trimmed
  • 1/2 cup basil leaves, fresh
  • 1/2 cup mint leaves, fresh

Dipping Sauce

  • 1/4 cup fish sauce
  • 1/4 cup lime juice, fresh
  • 2 tablespoons brown sugar
  • 1 small red chilli, finely chopped


  • To prepare dipping sauce, combine fish sauce, lime juice, sugar and chilli in a small bowl.
  • Whisk Vegan Easy Egg and fish sauce in bowl. Season with pepper.
  • Heat a wok over high heat. Spray with olive oil spray to lightly grease. Add one-sixth of the Vegan Easy Egg mixture, tilting the wok to cover the base and a little of the side. Cook for 2-3 mins or until just set. Transfer to a plate and cover with foil. Repeat, in 5 more batches with the remaining egg mixture, reheating the wok and spraying with olive oil spray between batches.
  • Place the omelettes, golden-side down, on a clean work surface. Arrange the capsicum, bean sprouts, basil and mint along the centre of each omelette. Fold the sides over the filling to enclose. Place, seam-side down, on a serving plate. Serve with the dipping sauce.