Omelette Roll with Vegetables and rice

by Pia Haugseth
30 min
Omelette Roll with Vegetables and rice


  • 1 dl rice
  • 2 dl water
  • 1 x carrots
  • 1/2 x cucumber
  • 1/2 x mango
  • 1/4 x spring onion
  • 2 x eggs
  • 1 tsp soy sauce
  • 1/4 x lemon


  1. Rinse the rice and add water to a saucepan. Bring to the boil and lower the heat. Let the rice simmer under the lid for about 15 minutes.
  2. Slice half of the carrot, the cucumber, the mango and the spring union into thin slices.
  3. Whisk one egg and add a little soy sauce. Then heat a frying pan and add oil. Fry the egg as you would fry a pancake. Be careful when you turn it so it does not tear. Repeat with the next egg.
  4. Then roll the thin omelette around the vegetables. Do as you would roll a maki. Find a roll of mat and place the omelette on the mat. Add filling and roll up.
  5. Serve with rice, soy sauce and grated carrot with a little lemon on top.