Chicken Omelette Rolls - cooking recipe

Ingredients

8 None large eggs, at room temperature
None None spray cooking oil
1/2 cup sweet chili sauce
2 tbsp lime or lemon juice
1 tbsp fish sauce
5 oz cooked chicken, shredded
1 cup bean sprouts
1/2 None carrot, cut into very thin strips
1/2 None cucumber, cut into very thin strips
1/2 None red pepper, deseeded, cut into very thin strips
8 None large fresh mint leaves
8 sprigs fresh cilantro
8 stalks fresh chives
1 tbsp crushed peanuts

Preparation

Beat 1 egg with 1 tsp water in a small bowl. Heat an 8 inch oiled frying pan over a medium heat. Add egg mixture, swirl pan to coat evenly. Cook, swirling pan occasionally so omelette has even thickness, for 2 mins, or until cooked. Transfer omelette to a plate. Repeat with remaining eggs.
Combine sweet chili sauce, juice and fish sauce in a small bowl. Place chicken in a bowl, add half the chili mixture and toss to coat.
Lay omelettes on work surface. Pile bean sprouts, carrot, cucumber and pepper over one half of each omelette. Top with chicken, then a mint leaf and a sprig of cilantro. Fold bottom half of omelette over filling, then roll sides to enclose filling. Tie with a chive stalk.
Mix peanuts and remaining chili sauce mixture. Serve rolls with peanut sauce.