These veggie rolls are perfect for a light lunch or a delicious snack.
Heat a large non- stick frypan over a medium heat.
Whisk the eggs with 1/3 cup water until well combined then season.
Add some coconut oil to the pan and pour in 1/4 of the egg mixture - for a thin omelette.
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.
Top the omelettes with the carrot, fennel, cucumber and finally the cashews.
Roll up to form rolls and cut into segments.
For the satay sauce combine all ingredients in a blender and blitz for 20-30 seconds or until smooth.
Remove from the jug, season and serve with the rolls.
Nutritional analysis per serving (4 servings)
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.
Exclusive recipe from Scott Godding's new reconditioned me program.
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