Fresh Vietnamese Spring Rolls with Omelet and Vegetables
Ingredients
4 rice paper wrappers
2 eggs
1 tbsp milk or cream
Salt & pepper
1 small carrot (julienned)
1/2 red bell pepper (thinly sliced)
4 romaine lettuce leaves
50 g glass noodles (cooked and cooled)
Fresh coriander or mint (to taste)
Spring Roll Asian Sauce (for dipping)
Instructions
- Make the omelet
Beat the eggs with milk, salt, and pepper. Cook a thin omelet in a non-stick pan, let it cool, and slice into thin strips. - Prep the veggies
Slice all vegetables and cook the glass noodles according to package instructions. Rinse with cold water and drain. - Soften the rice paper
Soak one rice paper wrapper in lukewarm water for 5–10 seconds, then lay it on a damp kitchen towel. - Assemble
Place a small amount of lettuce, noodles, omelet, carrot, bell pepper, and herbs in the center. Fold the sides and roll tightly. - Serve
Serve immediately with a small bowl of Spring Roll Asian Sauce for dipping.
