Sweet and Spicy Omelette Rolls
You know those days when you’re late on grocery shopping, you open the fridge, and it feels like there’s nothing to cook? That was me today. All I had staring back at me were some eggs, one lonely tomato, and a few spring onions that looked half-decent. But sometimes, these moments lead to the most surprisingly satisfying meals.
With just a handful of pantry staples, I put together these Sweet and Spicy Omelette Rolls—a dish that’s not only delicious but also budget-friendly. The thinly rolled omelette slices soak up a tomato-based sauce that’s perfectly sweet, spicy, and savory. It’s quick, comforting, and pairs beautifully with a warm bowl of rice.
Why You’ll Love This Dish
Perfect for busy days or when groceries are running low
Budget-friendly and made with simple ingredients
Ready in under 20 minutes
Delicious as a main or side dish
Beginner-friendly
INGREDIENTS
Eggs - 6 medium size
Tomato - 1 medium size
Fresh Chillis - 4 or to taste
Scallions - 15g
Garlic - 2.5 cloves
Grated Ginger - 1/2 tsp
Sugar - 1 tbsp
Salt - 1/2 tbsp
Oyster Sauce or Vegan Oyster Sauce - 1 tbsp
Soy Sauce - 2 tbsp
Cooking Oil - 2 tbsp
Ingredients
COOKING INSTRUCTIONS
PREPARING THE INGREDIENTS
Scallions: Thinly slice the scallions, keeping the white and green parts separate.
Tomato: Roughly chop one tomato and blend it until smooth or simply dice it finely if you prefer a chunkier texture.
Chillis: Slice the chilis into small pieces. I’m using four bird’s eye chilis, but feel free to adjust the amount to suit your heat preference.
Garlic: Mince 2 garlic cloves
The sauce: In a small bowl, mix 1/2 cup of water, 2 tablespoon of soy sauce, 1 tablespoon of oyster sauce and 1 tablespoon of sugar. Mix well and set aside.
PREPARING THE EGGS
Crack 6 medium eggs into a bowl and season with ½ tablespoon soy sauce, ½ tablespoon sugar, and ½ teaspoon salt. Grate in ½ clove of garlic and ½ teaspoon of ginger. Beat well until everything is combined, then set aside.
Heat 1 tablespoon of cooking oil in a pan. Once it’s hot, pour in about a quarter of the beaten eggs and cook for about 1 minute, just until it’s set enough to roll. Gently roll it up, then pour in a little more egg mixture and keep rolling as it cooks to build up the omelette layers. Repeat until you’ve used all the eggs. When the omelette is perfectly rolled and cooked through, remove it from the pan, slice it into 1 cm-thick pieces, and set aside.
PUTTING IT ALL TOGETHER
In the same pan, heat 1 tablespoon of cooking oil and sauté the aromatics—garlic, the white parts of the scallions, and fresh chilis—for about 1 minute until fragrant. Add the tomato and cook until most of the liquid has evaporated, about 4–5 minutes.
Pour in the prepared sauce and bring it to a gentle simmer, adding a little more water if needed. You’ll want enough sauce so the omelette pieces will be submerged at least halfway. Taste and adjust the seasoning at this stage.
Next, add the sliced omelette pieces and let them cook for 2 minutes without stirring, so they can soak up the sauce. Gently turn the pieces and cook for another 2 minutes until fully coated and flavorful. (Optional: add a slurry if you’d like the sauce a bit thicker.)
Once the omelette has absorbed all that sweet and spicy goodness, sprinkle over the green parts of the scallions and remove from the heat. Your dish is ready to serve—perfect with a bowl of steamed rice!
Hope you enjoy the recipe. Watch the Youtube video for detailed instructions -
