Omelette Spring Rolls (Printer-friendly)
Fluffy omelette strips with fresh vegetables rolled in rice paper, served with zesty dipping sauce.
# What You’ll Need:
→ Omelette
01 - 4 large eggs
02 - 2 tablespoons milk
03 - 1/4 teaspoon salt
04 - 1/8 teaspoon black pepper
05 - 1 tablespoon 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 tablespoons soy sauce
15 - 2 tablespoons rice vinegar
16 - 1 teaspoon honey or maple syrup
17 - 1 teaspoon toasted sesame oil
18 - 1 teaspoon grated ginger
19 - 1 small garlic clove, minced
20 - 1 teaspoon chili flakes (optional)
# How to Make It:
01 - Whisk eggs with milk, salt, and pepper in a bowl until fully combined and uniform in color.
02 - Heat vegetable oil in a nonstick skillet over medium heat. Pour half the egg mixture, swirling to create a thin layer. Cook for 2–3 minutes until just set, then transfer to a cutting board. Repeat with remaining egg mixture.
03 - Allow omelettes to cool slightly, then cut each into thin strips approximately 1/4 inch wide.
04 - Julienne the carrot, cucumber, and red bell pepper into matchstick-sized pieces. Wash and dry spinach, mint, and cilantro leaves.
05 - Fill a large shallow dish with warm water. Submerge one rice paper wrapper for 10–15 seconds until pliable but not overly soft or translucent.
06 - Place the softened wrapper on a damp kitchen towel. Arrange omelette strips, julienned vegetables, and fresh herbs along the bottom third of the wrapper.
07 - Fold the bottom edge over the filling, fold in both sides, then roll tightly away from you to form a secure cylinder. Repeat with remaining wrappers and fillings.
08 - Combine soy sauce, rice vinegar, honey, sesame oil, grated ginger, minced garlic, and chili flakes in a small bowl. Stir until honey is fully dissolved.
09 - Arrange spring rolls on a serving platter with dipping sauce on the side. Serve immediately while wrappers remain fresh and vegetables crisp.
# Expert Tips:
01 -
- The warm eggs against cool crisp vegetables creates this incredible texture contrast I have not found elsewhere
- These come together in under 30 minutes but look like you spent all afternoon perfecting them
02 -
- Rice paper continues to soften as it sits, so roll these no more than 2 hours before serving or they become soggy
- Keep your hands damp while working. Dry fingers will tear the wrappers and make the process frustrating
03 -
- Cut finished rolls in half diagonally before serving. The diagonal cut shows off the beautiful layers inside and makes them easier to dip
- Work on a damp kitchen towel instead of a cutting board. The slight tack keeps wrappers from sliding around while you fill them