Egg and Vegetable Summer Rolls with Spicy Creamy Sauce
Egg and Vegetable Summer Rolls with Spicy Creamy Sauce
Ingredients
For the Summer Rolls
- 4 large eggs
- 8 rice paper wrappers, 8.5-inch diameter
- 1 cup carrots, julienned
- 1 cup cucumber, julienned
- 1/2 cup red bell pepper, julienned
- 8 butter lettuce leaves, or green leaf lettuce
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro leaves
- 2 ounces vermicelli rice noodles
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 teaspoon vegetable oil
For the Spicy Creamy Sauce
- 1/2 cup mayonnaise
- 1 tablespoon sriracha, or more, to taste
- 1 tablespoon lime juice, freshly squeezed
- 1 teaspoon honey
- 1/4 teaspoon garlic powder
Instructions
- 1
Prepare the eggs: In a medium bowl, whisk the eggs with salt and pepper until well combined. Heat vegetable oil in a non-stick skillet over medium heat. Pour the egg mixture into the skillet and cook until set, about 2-3 minutes per side, creating a thin omelet. Once cooked, transfer to a cutting board and let cool slightly. Slice the egg omelet into thin strips.
⏱️ 7 min
- 2
Cook the vermicelli noodles: Bring a small pot of water to a boil. Add the vermicelli rice noodles and cook according to package directions, usually 2-3 minutes, until tender. Drain well and rinse with cold water to prevent sticking. Set aside.
⏱️ 5 min
- 3
Prepare the spicy creamy sauce: In a small bowl, whisk together the mayonnaise, sriracha, lime juice, honey, and garlic powder until smooth. Taste and adjust sriracha if you prefer more spice. Set aside.
⏱️ 3 min
- 4
Assemble the summer rolls: Fill a shallow dish or pie plate with warm water. Dip one rice paper wrapper into the warm water for about 15-20 seconds, until it becomes pliable but not overly soft. Lay the softened wrapper flat on a clean, damp surface (like a cutting board).
⏱️ 10 min
- 5
Arrange the fillings: On the bottom third of the wrapper, place a lettuce leaf. Layer with a small handful of vermicelli noodles, a few strips of egg, some julienned carrots, cucumber, and red bell pepper. Add a few mint and cilantro leaves.
- 6
Roll the summer roll: Fold the bottom edge of the wrapper tightly over the fillings. Fold in the left and right sides of the wrapper. Then, tightly roll the wrapper from the bottom up to create a snug cylinder. Repeat with the remaining wrappers and fillings.
- 7
Serve: Slice each summer roll in half diagonally, if desired. Serve immediately with the spicy creamy sauce for dipping.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Egg and Vegetable Summer Rolls with Spicy Creamy Sauce
For the Summer Rolls
- 4 large eggs
- 8 rice paper wrappers, 8.5-inch diameter
- 1 cup carrots, julienned
- 1 cup cucumber, julienned
- 1/2 cup red bell pepper, julienned
- 8 butter lettuce leaves, or green leaf lettuce
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro leaves
- 2 ounces vermicelli rice noodles
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 teaspoon vegetable oil
For the Spicy Creamy Sauce
- 1/2 cup mayonnaise
- 1 tablespoon sriracha, or more, to taste
- 1 tablespoon lime juice, freshly squeezed
- 1 teaspoon honey
- 1/4 teaspoon garlic powder
Instructions
- 1
Prepare the eggs: In a medium bowl, whisk the eggs with salt and pepper until well combined. Heat vegetable oil in a non-stick skillet over medium heat. Pour the egg mixture into the skillet and cook until set, about 2-3 minutes per side, creating a thin omelet. Once cooked, transfer to a cutting board and let cool slightly. Slice the egg omelet into thin strips.
⏱️ 7 min - 2
Cook the vermicelli noodles: Bring a small pot of water to a boil. Add the vermicelli rice noodles and cook according to package directions, usually 2-3 minutes, until tender. Drain well and rinse with cold water to prevent sticking. Set aside.
⏱️ 5 min - 3
Prepare the spicy creamy sauce: In a small bowl, whisk together the mayonnaise, sriracha, lime juice, honey, and garlic powder until smooth. Taste and adjust sriracha if you prefer more spice. Set aside.
⏱️ 3 min - 4
Assemble the summer rolls: Fill a shallow dish or pie plate with warm water. Dip one rice paper wrapper into the warm water for about 15-20 seconds, until it becomes pliable but not overly soft. Lay the softened wrapper flat on a clean, damp surface (like a cutting board).
⏱️ 10 min - 5
Arrange the fillings: On the bottom third of the wrapper, place a lettuce leaf. Layer with a small handful of vermicelli noodles, a few strips of egg, some julienned carrots, cucumber, and red bell pepper. Add a few mint and cilantro leaves.
- 6
Roll the summer roll: Fold the bottom edge of the wrapper tightly over the fillings. Fold in the left and right sides of the wrapper. Then, tightly roll the wrapper from the bottom up to create a snug cylinder. Repeat with the remaining wrappers and fillings.
- 7
Serve: Slice each summer roll in half diagonally, if desired. Serve immediately with the spicy creamy sauce for dipping.
⏱️ 2 min