These veggie rolls are perfect for a light lunch or a delicious snack. 


  • 6 free range eggs

  • 1 tbs coconut oil

  • 1 carrot, julienned

  • 1 Lebanese cucumber, julienned

  • 1 baby fennel, julienned

  • 1/2 cup fresh mint leaves

  • 1/2 cup fresh coriander

  • 1/2 cup crushed cashews

  • Satay sauce

  •  2 cups raw macadamias

  •  1/2 coconut milk

  •  1 tsp fish sauce

  •  1 long red chilli, deseeded and chopped

  •  2 tsp lime juice

  •  1 tsp honey

  •  sea salt

  •  black pepper


  • 1.

    Heat a large non- stick frypan over a medium heat.

  • 2.

    Whisk the eggs with 1/3 cup water until well combined then season.

  • 3.

    Add some coconut oil to the pan and pour in 1/4 of the egg mixture - for a thin omelette.

  • 4.

    Cook for 1 minute and flip over. Once cooked on both sides, transfer to a sheet of baking paper. Repeat this process with the remaining egg mixture.

  • 5.

    Top the omelettes with the carrot, fennel, cucumber and finally the cashews.

  • 6.

    Roll up to form rolls and cut into segments.

  • 7.

    For the satay sauce combine all ingredients in a blender and blitz for 20-30 seconds or until smooth.

  • 8.

    Remove from the jug, season and serve with the rolls.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 913kj
  • Fat Total 85g
  • Saturated Fat 29g
  • Protein 19g
  • Carbohydrate 31g
  • Sugar 11g
  • Sodium 770mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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