6 original egglife® wraps
2 tbsp olive oil
2 carrots, julienned
1 red pepper, julienned
3 garlic cloves, peeled and crushed
4 tbsp low sodium soy sauce
2 tbsp tamarind paste
1 tbsp brown sugar or brown sugar substitute
1 tbsp rice vinegar
2 spring onions sprigs, chopped
½ cup mung bean sprouts
2 tbsp roasted peanuts, chopped
Cut egglife wraps into thin strips. For ease, place the 6 egglife wraps on top of each other when slicing.
Heat olive oil in a pan on medium heat. Add carrots, red pepper and garlic, and sauté for 3-4 minutes.
Place soy sauce, tamarind paste, brown sugar and rice vinegar in a small bowl. Mix well.
Add egglife strips and sauce mixture to pan, stirring constantly for 2 minutes.
Remove from heat and serve immediately. Garnish with spring onions, chopped peanuts, bean sprouts and a lime wedge.