Ingredients

The following ingredients have 6 Servings
  • 6 large eggs
  • 6 scallions, trimmed and finely sliced
  • 2 tablespoons chopped cilantro, plus 1/3 cup loosely packed leaves
  • 1 red chile, seeded and finely chopped
  • 2 teaspoons tamarind paste
  • 2 tablespoons coconut milk
  • 1/2 teaspoon brown sugar
  • Pinch of salt
  • 6 teaspoons vegetable oil
  • 1 ounce vermicelli rice noodles
  • 6 tablespoons hoisin sauce
  • Meat from half a Chinese roast duck, or rotisserie chicken, shredded
  • 1/2 cucumber, quartered, seeded and cut into fine matchsticks
  • 1/3 cup shredded mint leaves

Instruction

  • Combine the eggs, scallions, 2 tablespoons cilantro, chile, tamarind, coconut milk, brown sugar and salt, and beat lightly.
  • Place a 6-inch skillet over medium-low heat and add 1 teaspoon oil. Using a small ladle, add about a sixth of the egg mixture, swirling it quickly to thinly cover the base of the pan. When the underside is golden and the top looks set, 2 to 3 minutes, turn it onto a plate to cool and repeat with the remaining egg mixture to make 5 more omelets.
  • Pour boiling water over the rice noodles and soak until soft, 5 to 10 minutes, then pour cool water over them, drain and cut into shorter lengths with kitchen scissors.
  • Lay one omelet golden-side down and spread a tablespoon of hoisin sauce over it. In a line, just off center, lay about a tablespoon of rice noodles, a little duck or chicken, cucumber matchsticks, a few cilantro leaves and a little shredded mint. Roll up as firmly as possible, from the edge nearest the filling ingredients. Cut in half through the middle, and repeat with the remaining omelets and filling.