Herbed Omelet Wraps With Rice Noodles and Duck Recipe (2024)

The omelet's fell apart around the slices of scallions when I attempted to flip them, even in a non-stick omelet pan. We ended up scrambling the egg mixture and serving it as a layered salad - noodles on the bottom, then scrambled eggs, then meat, cuke mathcsticks, and herbs. The flavors were great and our guests loved it, but the rolling thing was not happening.

Same here. Impossible to turn the egg mixture to an omelette wrap or anything that holds together. We served it as scrumbled eggs. Even if the presentation wasn't exciting, the taste was amazing.

I made 1/2 recipe. After reading previous notes, I decided to use 4 eggs instead of 3 to help hold everything together. That did the trick. It was hard to wrap the other ingredients into the 6 inch patties, so I served it open face like a tostada. Flavors were fabulous! Will make again.

I didn’t have rice noodles but I did have sheets of spring roll paper which held all of the ingredients together beautifully. I omitted the tamarind paste, red chile and mint (didn’t have any) and used fresh red bell pepper sticks and lettuce for extra crunch. The hoisin sauce is the star here. My whole family enjoyed and my 11yr old daughter requested a roll for her lunchbox for the following day. Winner!

I also just scrampled the egg and wrapped it all in a rice paper wrap like a fresh spring roll. Keeps it all together a little better anyway. I made it once with the coconut milk and once without and the eggs definitely cooked better without it. Not sure why?

After reading the comments I added an extra egg and a bit of flour to the mix, and the wraps worked well (not sure if those changes were needed since I didn't try it as written). They were prone to tearing in the middle when wrapped up, but it was probably due to overzealous filling. Flavors were fantastic!

This was great- Based on other reviews, I added a couple of table spoons of flour to eggs the stashed it in fridge for an hour before guests arrived. Low flame with a lid on helped set before flipping. They came out thin but not tough, and held together long enough for a fun albeit sloppy bite. Big brunch crowd pleaser - will definitely make again.

This was great- based on other reviews, I added a couple of tablespoons of flour and put it in fridge for an hour. They came out thin and not tough, and when rolled held up long enough for a fun albeit messy bite. Brunch crowd pleaser - will make again!

This was amazing, and tastes exactly like Mr. Bing. The wraps weren't so hard to make for me; they crack fairly easily, but keep the chives/cilantro to a low-moderate level and be very careful with your spatula easing them off the pan, and you can make it work.I subbed in the duck for small strips of chicken breast that I cooked myself, seasoned with cinnamon, chile powder, salt, and pepper, then soaked in a bit of some soy sauce and rice vinegar while I prepped the other ingredients.

This was a mess...too much tamarind for me, too sweet. It was an unsightly brown. A big fail.

We have a diabetic in the family so I can't make crepes to fill. Instead I use this type of omelet and call it flourless crepe. I make each crepe separately, whipping one egg and a tablespoon of water in a copper bowl. I don't put in any flavouring that might make the mixture lumpy, so chop any herbs very very fine, or just put all flavourings in the filling. Then I fry up a 'crepe' in the omelet pan. I have no trouble with its breaking, and it rolls easily and is very suitable for this recipe.

I made 1/2 recipe. After reading previous notes, I decided to use 4 eggs instead of 3 to help hold everything together. That did the trick. It was hard to wrap the other ingredients into the 6 inch patties, so I served it open face like a tostada. Flavors were fabulous! Will make again.

Same here. Impossible to turn the egg mixture to an omelette wrap or anything that holds together. We served it as scrumbled eggs. Even if the presentation wasn't exciting, the taste was amazing.

The omelet's fell apart around the slices of scallions when I attempted to flip them, even in a non-stick omelet pan. We ended up scrambling the egg mixture and serving it as a layered salad - noodles on the bottom, then scrambled eggs, then meat, cuke mathcsticks, and herbs. The flavors were great and our guests loved it, but the rolling thing was not happening.