Asian noodle rolls au gratin

Name: Asian noodle rolls au gratin
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 25 g Mung bean seedlings; 2 Lasagne sheets; 7-10 Tbsp Salt; 1 Spring onion; 50 g red pepper; 50 g Mango; 1 egg (size S); 4 TABLESPOONS low-fat milk; 2 TABLESPOONS sweet-hot chili sauce; 7-10 Tbsp Coriander

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

25 g Mung bean seedlings
2 Lasagne sheets
7-10 Tbsp Salt
1 Spring onion
50 g red pepper
50 g Mango
1 egg (size S)
4 TABLESPOONS low-fat milk
2 TABLESPOONS sweet-hot chili sauce
7-10 Tbsp Coriander

Directions

1
Wash, drain and clean the sprouts. Cook the lasagne sheets in boiling salted water for 5-7 minutes. Add sprouts in the last minute of cooking time. Drain everything, rinse with cold water and drain l
2
Clean, wash and cut the spring onion into rings. Peppers clean, wash and cut into fine strips. Peel mango and cut into long strips. Cut lasagne sheets into 8 pieces. Spread on each piece of vegetables and mango.
3
Roll up and place in a small casserole dish. Mix egg, milk and 1 tablespoon of chilli sauce. Season with salt. Pour over the pasta rolls. Spread 1 tablespoon of sauce over them. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 10 minutes.
4
Garnish with coriander.