Egg and seaweed rolls (low FODMAP, gluten free)

Egg and seaweed rolls (FODMAP friendly)

It is difficult to sharing these with friends – too tasty you’d like to enjoy them all by yourself.


(Serves 2 as a FODMAP recipe)

  • 4 eggs, lightly beaten
  • Seaweed (nori) sheets
  • salt and black pepper to taste
  • cooking oil
  • 1 tbsp green bean, finely diced
  • 1 tbsp carrot, finely diced
  • Soy sauce (for dipping)


  • In a mixing bowl, mix eggs, green bean, carrot, salt and black pepper to taste
  • Brush a square flat bottom frying pan with cooking oil, bring it to low heat (similar length to the seaweed sheet would be ideal); add sufficient egg mixture to coat the bottom of the frying pan approx 0.3cm thickness; when the egg mixture starting to set, remove it from the frying pan to a flat surface.
  • First seaweed sheet layer – lay seaweed sheet(s) over the egg sheet, roll up into a roll
  • Repeat the above until all the egg mixture are used up.
  • Second seaweed layer – lay a seaweed sheet on sushi mat; transfer one egg roll onto the seaweed sheet; gently but tightly roll the seaweed sheet around the egg roll, using the sushi mat to assist; wrap the roll with the foil and put something moderately heavy on top, like a book; leave aside for 5 minutes; this will make the rolls more tight; transfer to a fridge to chill for a few hours.
  • To serve, remove the foil, use a sharp knife to slice the egg roll into pieces.
  • Serve with soy sauce as dipping sauce (optional).



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