Vietnamese egg wraps

Step 1

Make lemon grass dressing. Place ingredients in a screw-top jar; shake well.

Step 2

Cook beans in a large saucepan of salted boiling water for 1 minute. Drain; cool under cold running water. Cut beans in half lengthways.

Step 3

Line a plate with baking paper. Spray a wok lightly with oil; place wok over medium heat. Beat eggs; season. Place beaten egg into a squeeze bottle (see tips). Working quickly, squirt one-eighth of the egg mixture in a zig zag pattern over hot wok to form a thin egg net. Cook for 15 seconds or until egg is set. Using a spatula, slide egg net onto plate. Repeat with remaining mixture to make a total of eight egg nets.

Step 4

Place beans in a large bowl with remaining ingredients and dressing; toss to combine. Divide salad among egg net wraps. Serve with lime wedges, if you like.