Nadiya's five-minute crispy egg rolls

When life is chaotic, every meal can feel like a struggle. But whether I'm flat out with the kids or work, this lunch covers all bases. 

I can't think of a single ingredient that's as fast or as flexible as eggs, and I love mushrooms because I quite like that meaty texture. And these rolls with fresh mushrooms are a total godsend when I want to rustle something up in a rush. 

My cracking egg rolls with mushrooms are a brilliant alternative to a boring old sandwich – but still only take minutes. 

These rolls are like an omelette that have been wrapped in a tortilla.

Beat three eggs to start the omelette centre.

And then I'm going to add dried parsley. Now, I love dried herbs, so this stuff, I think it gets a bad rep. Still get that lovely flavour, so why not? And garlic granules. Sometimes I just cannot be bothered to chop garlic. You know when you just need one or maybe two. This is what you need.

Banking store cupboard staples like this will give your cooking an instant flavour boost. Season with salt and pepper. 

That's it. That's my eggs done. Are you with me? Can you see how quick, like, this is happening?

I love mushrooms. They cook so quickly. And they're packed full of deep umami flavour. You can use any type of mushroom. If I don't have any fresh mushrooms in, I'll just use the canned stuff or frozen, whatever – all of it works.

And then tortilla wraps. This is the bit that kind of, like, holds your eggy, omeletty bit together. And then I've got my tomato paste. Now you could use normal tomato paste, but this is sun-dried tomato paste, so it's sweeter. That's going to pack a massive punch of flavour.

Just because we're cooking fast, it doesn't mean we're compromising on flavour. 

Let's get some oil in there. Oil's hot. Egg in. 

Eggs take seconds to cook, so they're perfect when you're rushing.

You can see the eggs just cooking around the edge, and then I'm going to add my mushrooms. So, just a few. And then olives. I want to cook really quickly, but I want lots of flavour, and black olives are perfect for that. You get that lovely salty kind of hit. I'm going to take my tortilla with the sun-dried tomato paste and then turn it round and stick it on top. Just kind of use your hands to just glue it together. That's it. Just don't touch it. Just leave it. Let it do its thing. 

After just 30 seconds, flip it over. 

Look at that. Can you smell that? No, you can't smell that. I can, though!

Fried tortilla. That's good, right? Let's do another one. In … 

And you'll see once you start doing this, you're going to start a production line. You'll be making more than three, you'll be doing, like, ten.

You can do this with tomatoes, onions, cheese, ham – the options are endless. 

And here's where the roll comes in. 

It's not bad, is it? My crispy fried egg rolls bursting with sun-dried tomato paste, black olives and mushrooms, with a cheeky, time-saving bonus.

What I love about these is that you can make a load up, stick 'em in the fridge and they're perfect for lunch the next day. And that one is going to roll straight into my mouth because somebody's got to eat it. Mmm, mmm, mmm-hmm, mmm, mmm, mmm. That beats ... any sandwich any day of the week.

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