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.
