This is another one that you could maybe use the egg rolls out of the recepie to fill with things instead of the tortilla.
Crab egg rolls.
serves 2, 4pts per serving or core, takes 15 mins
Ingredients:
60g thin rice noodles
2 med eggs, plus 2 whites
salt and freshly ground black pepper
4 spring onions, chopped
juice 1/2 lime
3tbsp coriander, chopped
1x 170g tin white meat crab in brine, drained
low fat cooking spray
Method:
1. Pour boiling water over the noodles to cover and leave to stand for 5 mins until softened. Meanwhile, beat the eggs and egg whites with a little seasoning then stir in the spring onions. Drain the noodles, rinse in cold water and mix with the lime juice, coriander and crabmeat. Season the mixture with freshly ground balck pepper.
2. Spray a small non stick frying pan with low fat cooking spray. Pour in a quarter of the egg mix, swirl around the pan and cook over a med to high heat for 1 min on first side. Flip over and cook for a further 30 secs. As each egg wrap is cooked, add a quarter of the crab noodle mix and roll up, then repeat to make a total of four rolls.
serve at room temp or wrap up for lunchbox.