If you’re looking for something light, refreshing, and ridiculously easy to pull together, these Vietnamese egg cold rolls are it. Inspired by traditional rice paper rolls but with a fun twist, this version swaps out prawns or meat for soft, savoury egg strips. It’s the perfect recipe for warm weather, lazy lunches, or a healthy dinner that doesn’t feel like a compromise.
The beauty of these rolls is in their flexibility. You can fill them with whatever you’ve got on hand such as vermicelli noodles, crunchy veg like cucumber and carrot, fresh herbs like mint or coriander, and even extras like tofu or avocado. But the real star here is the egg. A simple omelette, sliced into thin strips, brings protein and a velvety texture that works beautifully with the crispness of the vegetables.
They’re also super fun to assemble. Just dip your rice paper in warm water, layer in your fillings, roll it up like a burrito, and you’re good to go. If your rolling skills aren’t perfect – don’t stress! They’ll still taste amazing.
Egg cold rolls are best served with a classic Vietnamese dipping sauce like nước chấm, or a rich peanut hoisin sauce if you’re feeling fancy. They’re great for meal prep, and even better when shared – just lay everything out and let everyone build their own.
So if you’ve been craving something fresh, light, and a little different, this is your sign. Egg cold rolls are colourful, wholesome, and surprisingly filling, once you make them, they’ll quickly earn a spot in your regular rotation.
Vietnamese Egg Cold Rolls
Ingredients
- 2 large eggs, beaten
- 100g egg whites (optional)
- 1 tbsp fish sauce
- neutral oil, rapeseed, sunflower, vegetable
- 6-8 rice paper sheets, bowl of luke warm water
- 100g vermicelli noodles, cooked, rinsed in cold water and drained
- 1 small carrot, julienned
- 1/2 cucumber, julienned
- few leaves of lettuce, shredded
- handful of fresh herbs, mint, coriander, thai basil
Optional extras:
- avocado
- tofu
- prawns
- pork belly
- chicken
Instructions
- Add eggs and egg whites (optional) into a bowl, add fish sauce and beat lightly. Heat a non-stick pan over medium heat with a little oil. Pour in the eggs and tilt the pan to make a thin omelette. Cook for 1-2 minutes until just set, then flip and cook another 30 seconds. Remove, let cool, and slice into thin strips.
- Get all your veg and herbs ready, keep things tidy for easier rolling. Have your noodles drained and your herbs washed and dried.
- Dip one rice paper sheet into the water for about 5 seconds, then lay it flat on a clean surface or damp tea towel.
- Add a small handful of noodles, some egg strips, veg, herbs, and any extras to the lower third of the rice paper. Fold the sides in, then roll tightly from the bottom like a burrito.
- Serve with your favourite dipping sauce.
