Egg Rice Noodle Rolls

Ingredients

• 6 oz Rice noodles (8 mm wide)
• 4 whole Eggs
• 4 oz Shiitake mushrooms, sliced thin
• 1 cup Bean sprouts
• 2 whole Scallions, cut into 2-inch pieces
• 3 tbsp Soy sauce
• 2 tbsp Sesame oil
• 1 tbsp Rice vinegar
• 2 tbsp Neutral oil for cooking
• ¼ tsp Salt and white pepper to taste

Instructions

1. 1

   Boil rice noodles in salted water until just tender, about 4 minutes. Drain and set aside.

2. 2

   Whisk eggs in a bowl with salt and white pepper until well beaten.

3. 3

   Whisk soy sauce, sesame oil, and rice vinegar together in a small bowl for dipping sauce.

4. 4

   Heat 1 tbsp neutral oil in a 12-inch nonstick skillet over medium-high heat until it shimmers.

5. 5

   Pour in half the beaten egg and let it spread into a thin layer without stirring, ~30 seconds.

6. 6

   Push the egg toward the center, tilting the pan so uncooked egg flows to the edges. Cook until set but still slightly wet on top, ~45 seconds.

7. 7

   Slide the egg crepe onto a plate. Repeat with remaining 1 tbsp oil and egg for a second crepe.

8. 8

   In the same skillet, sauté mushrooms over medium-high heat until golden, ~3 minutes. Add bean sprouts and scallions; toss 30 seconds until fragrant.

9. 9

   Place one egg crepe on a cutting board. Layer half the noodles down the center, then half the vegetable mixture on top.

10. 10

    Roll the crepe tightly around the filling, folding in the sides as you go. Repeat with the second crepe and remaining filling.

11. 11

    Slice each roll diagonally into 4 pieces. Arrange on a plate and serve with dipping sauce on the side.

Tools you’ll need

• 12-inch nonstick skillet
• large pot for boiling noodles
• small mixing bowl
• whisk
• cutting board
• chef's knife

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