Zucchini and Bacon Egg Roll Recipe

Number of serving: 2

Preparation time: 10 minutes

Cooking time: 10 minutes

 

Ingredients:
113g Bacon, cut into strips
113g mung bean sprout, rinse and drain
113g zucchini, cut into strips
1 teaspoon ginger wine
8 strips shredded celery
1 1/2 tablespoon cooking oil

Egg omelets ingredients:
6 eggs
2 teaspoon caltrop starch
6 tablespoons water

Seasoning ingredients:
teaspoon salt
1 teaspoon caltrop starch
2 tablespoons water
1 teaspoon Sesame oil
Ground white pepper

Thickening glaze ingredients:
teaspoon salt
1 teaspoon sugar
2 teaspoons caltrop starch
cup stock


Method:
Heat 1 tablespoon oil in a wok. Stir fry zucchini and mung bean sprouts until done. Pour in ginger wine and stir fry briefly, about 1 minutes. Add seasoning and mix well. The mixture is then become the filling.

Mix egg omelets ingredients together. Beat the egg white. Skim off the bubbles on the surface with a spoon. Divide into 4 portions. Separately fry each portion into a thin omelets.

Take 1 omelets skin. Wrap the fillings and bacon in and roll the omelets up. Repeat with the remaining ingredients. Steam for 3 minutes. Heat 1 teaspoon oil in a wok. Bring thickening glaze to the boil. Pour over the smoked duck breast rolls and serve.

Cooking tips:
You could replace the bacon with smoke salmons.

Health tips:
Zucchini rich in vitamin C and fiber, encourage to consume often.
 

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