This recipe is translated from Cookpad Thailand. See original: 
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Egg Salad Rolls
Flourless salad rolls wrapped in soft, fragrant egg 😋
Cooking Instructions
- 1
Bake the chicken thigh until tender. Simmer with a little water, season with oyster sauce, soy sauce, and a bit of sugar. Once the chicken is cooked and tender, set aside to cool.
- 2
Wash and chop the fresh vegetables into bite-sized pieces. Set aside.
- 3
Beat 2 eggs and pour them into a non-stick pan to make a thin omelet. Once cooked, cut into strips about 2 inches wide.
- 4
Make the salad roll sauce by mixing salad dressing, lime juice, sugar, finely blended chili peppers and garlic, and salt. Adjust the taste as desired.
- 5
Spread a thin layer of salad dressing on the egg, place the vegetables and baked chicken on top, then roll it up. Done and ready to eat 😋
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