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Ingredients of Egg wraps
- It’s 3 of eggs.
- Prepare Handful of corriander.
- You need of Grated ginger.
- Prepare 65 g of spinach.
- It’s 1/4 of Green pepper.
- You need of Meat of your choice.
- You need 1/2 tsp of chilli powder.
- You need 1 tsp of cumin.
- It’s to taste of Black pepper.
- Prepare Dash of soy sauce.
- You need of Gochujang (Korean chilli paste).
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Egg wraps instructions
- Wash spinach, pepper and corriander..
- Chop corriander (stalk included)..
- Beat the eggs into a bowl and mix in the corriander and grate the ginger into it (I use frozen ginger because its easier to grate and seems to melt nicely into anything)..
- Slice the pepper into long strips and then cut strips in half..
- Mix the spices and a dash of soy sauce into the meat..
- Cook pepper and meat together until the meat is cooked..
- Add the spinach and leave on a low heat to wilt the leaves and also keep the mixture warm..
- Heat a flat pan and add a knob of butter to stop the egg sticking..
- Either use a ladle to pour the egg into the pan or just tip it out of the bowl..
- Cook through (without flipping) then remove from heat and put it onto a plate..
- Using the back of a spoon spread the gochujang (chilli paste) onto the pancake..
- Put the filling into the pancake on one side (left or right)..
- Fold the top and bottom parts inwards..
- Roll the filling up inside the pancake and then go and chow down!.
- Just so you know, this is the chilli paste I use..