Egg Wraps and Japanese Rice with Ponzu Slaw

Steps

1. Combine rice, water and a pinch of salt in a pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking. Finely dice onion and set aside.
2. While rice is cooking, combine first measure of ponzu and mayonnaise in a small bowl and set aside. Trim end 1cm off bok choy and thinly slice; cut carrot into thin matchsticks; thinly slice first measure of spring onions on an angle. Place all in a large bowl, along with mung bean sprouts and set aside.
3. Whisk all egg wrap ingredients in a small bowl. Heat a drizzle of oil in a large fry-pan on medium heat. Pour half the egg mixture into the pan, covering the base. Cook for about 1 minute, until just set. Carefully flip over and cook a further 30 seconds. Set aside and repeat with remaining egg mixture.
4. Wipe out pan and return to medium-high heat with a drizzle of oil. Add sesame seeds and a pinch of salt and cook for about 1 minute, until toasted. Add onion, garlic and ginger and cook for 1-2 minutes, until fragrant. When rice has finished cooking, add to pan along with soy sauce and sweet chilli sauce.
5. Stir-fry rice for about 3 minutes, until combined and heated through. Fold through crispy shallots and season. Just before serving, toss reserved ponzu through slaw and season. Thinly slice remaining spring onion.
6. To serve, spoon ¾ cup Japanese rice per person into egg wraps and roll up. Cut each roll into 3-4 pieces and serve on plates with a handful of ponzu slaw. Sprinkle egg rolls with some Asian peanut dukkah, shredded nori and green part of spring onions.