Egg White Wraps

Storing and Planning Ahead

Best eaten at once. The unfilled wraps keep in the fridge for 2 days; fill them when you serve.

How to Make Egg White Wraps

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1. Whisk the cornflour with 3 tablespoons of the egg whites until smooth, then whisk in the rest with the pepper.

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2. Brush a 24 cm non-stick frying pan with a little of the oil and heat it over medium heat. Pour in a quarter of the batter and tilt the pan to coat it thinly. Cook for 1 to 2 minutes, until set, then flip for 20 seconds. Slide onto a plate.

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3. Repeat to make 4 wraps, oiling the pan lightly between them.

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4. Toss the cabbage, cucumber, carrot and mint with the lime juice. Divide between the wraps, roll up and serve.

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Worth Knowing

• Use a non-stick pan; egg white sheets tear when they stick.
• If a wrap cracks, patch it with a spoonful of fresh batter and cook for 20 seconds more.
• Pat the vegetables dry so that the lime juice does not run out of the roll.

Good Alongside

Fresh pineapple · A bowl of berries · Steamed rice

Ingredient Swaps

• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.

Questions About Egg White Wraps

Nutrition per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.