Omelette Spring Rolls (Print Version)

Crisp rice paper wraps filled with tender egg strips and fresh vegetables

# What You'll Need:

→ Omelette

01 - 4 large eggs
02 - 2 tbsp milk
03 - 1/4 tsp salt
04 - 1/8 tsp black pepper
05 - 1 tbsp vegetable oil

→ Vegetables & Herbs

06 - 1 small carrot, julienned
07 - 1/2 cucumber, julienned
08 - 1/2 red bell pepper, julienned
09 - 1 cup baby spinach leaves
10 - 1/2 cup fresh mint leaves
11 - 1/4 cup fresh cilantro leaves

→ Wrapping

12 - 8 rice paper wrappers
13 - Warm water, for soaking wrappers

→ Dipping Sauce

14 - 3 tbsp soy sauce
15 - 2 tbsp rice vinegar
16 - 1 tsp honey or maple syrup
17 - 1 tsp toasted sesame oil
18 - 1 tsp grated ginger
19 - 1 small garlic clove, minced
20 - 1 tsp chili flakes (optional)

# How to Make It:

01 - Whisk eggs with milk, salt, and pepper in a bowl until well combined.
02 - Heat vegetable oil in a nonstick skillet over medium heat. Pour in half the egg mixture to form a thin omelette. Cook 2-3 minutes until just set, then transfer to a cutting board. Repeat with remaining egg mixture.
03 - Let omelettes cool slightly, then slice each into thin strips.
04 - Julienne carrot, cucumber, and red bell pepper. Wash and dry spinach, mint, and cilantro leaves.
05 - Fill a large shallow dish with warm water. Dip one rice paper wrapper in water for 10-15 seconds until soft but not mushy.
06 - Lay softened wrapper on a damp kitchen towel. Place omelette strips, vegetables, and herbs along the bottom third of the wrapper. Fold bottom edge over filling, fold in sides, and roll up tightly to seal. Repeat with remaining wrappers and fillings.
07 - Mix soy sauce, rice vinegar, honey, sesame oil, ginger, garlic, and chili flakes in a small bowl until combined.
08 - Serve spring rolls immediately with dipping sauce.

# Expert Advice:

01 -
  • The contrast between warm egg and cool vegetables makes every bite exciting
  • You can prep everything ahead and assemble when guests arrive
  • Each roll becomes a customizable canvas for whatever vegetables you have on hand
02 -
  • Overly wet vegetables will make the rolls soggy within minutes, so pat your julienned vegetables dry
  • Rice paper continues to soften as it sits, so assemble close to serving time
  • The first roll is always messy, so consider it your practice round
03 -
  • Use a very sharp knife when cutting the rolls to avoid tearing the delicate wrapper
  • Let assembled rolls rest seam side down to help them seal properly

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