Japenese Salad Roll

November 16, 2016

This is a very tasty, inherently gluten-free recipe. It makes a lovely light meal. The only very slight disadvantage is that the rolls are best served as they are cooked, so either you need the family and visitors hanging round in the kitchen to talk to you while you make them, or you get to be antisocial and bring the rolls to the table one at a time as you finish them.

  • Prep: 15 mins
  • Cook: 5 mins


1Whisk the eggs and salt and add the spring onions

2Place a little oil in a non-stick fry pan and use the egg mix to make four thin omelettes (cook both sides).

3Remove from the pan as they are done, add chicken slices and vegetable mix and roll up. Serve immediately with salad.


To serve four:

8 eggs

3 spring onions, finely sliced

½ tsp salt

About 300-400g sliced teriyaki chicken (see recipe earlier)

¾ cup fresh, well-rinsed mung bean sprouts

2 carrots, finely shredded

Lettuce salad to accompany

2017-11-17T10:18:43+00:00 0 Comments

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