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Method

Heat the oil in a wok and stir-fry the carrot  for 2 mins until just starting to soften. Add the beansprouts, zucchini, ginger and scallions and stir-fry for another 1-2 mins or until the beansprouts are starting to turn transparent. Season with the soy sauce and set aside. Can be made up to 4 hrs ahead.

Heat a medium frying pan, add a little oil, then tip out the excess. Pour in a little of the egg and swirl around the pan to make a thin, even layer. Fry for 30 secs or until the edges turn golden, then flip over with a palette knife for another 10 secs. Slide out onto greaseproof paper and repeat until you have made six pancakes. Can be made up to a day ahead.

Cut each pancake in half. Spoon a little of the veg mix in the centre of the half-moon of pancake and roll up, tucking in the edges. Steam briefly to heat the rolls just before serving or microwave on High for 30 secs..

Recipe from Good Food magazine


Ingredients

1 tbsp sunflower oil

1 carrot, thinly shredded

120g zucchini thinly sliced

100g bag beansprouts

3 scallions/spring onions, thinly sliced - green end only

knob of ginger, peeled and finely grated

1 tbsp garlic infused oil

Gluten free soy sauce

3 eggs beaten with 1 tsp sunflower oil

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