Ugandan Rolex

 

I stumbled across this popular Ugandan street food by chance in a magazine. It was a tasty looking vegan version but as the name "Rolex" comes from mishearing "rolled eggs" then I had to make the more authentic version. There were plenty of recipe variations out there so I've brought together all the most common ingredients.

Ingredients
makes 2 rolls

2 chapatis 

4 eggs

75g tomatoes, deseeded, finely chopped

50g red onions, finely chopped

25g green cabbage, (like Savoy), thinly shredded, and not too long

1 green birds eye chili, sliced (optional)

10g Fresh coriander, chopped

1 tsp salt

2 tsp vegetable oil

 to serve

siracha sauce or ketchup (optional) 

5g Fresh coriander

Method

Crack the eggs into a large bowl. Season with salt and whisk with a fork.

Add the cabbage, tomato, onion, coriander and green chilli. Stir vigorously to evenly distribute the ingredients through the egg. 

Heat one frying pan on a low temperature. Warm the chapatis on the dry pan. Be careful not to overcook them.

In another frying pan heat a teaspoon of veg oil. (I used an approx. 12cm diameter frying pan, the same size as the chapatis) 

Pour in half the quantity of the prepared egg mix and spread out evenly to cover the frying pan in thin layer. Cook until almost set and possible to flip over carefully with a spatula. 

Once flipped, place a chapati on top to warm further to make it more pliable. Continue to fry for a few more minutes to brown the thin omelette. 

Remove from the pan. With the omelette side up, sprinkle with some more fresh coriander  and (if you like it spicy) a squirt of siracha  or ketchup and some more sliced green chillies.  

Roll it all up and serve hot.