Vietnamese Egg Cold Rolls
This is also known as summer rolls or spring rolls depending where you are from in the world!Super easy, fresh and healthy. Perfect way to get everyone around the table and create their own 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.