These veggie summer rolls are a refreshing and healthy option for a light meal or appetizer. They are filled with colorful vegetables and fluffy egg strips, wrapped in delicate rice paper, and served with a flavorful dipping sauce. Perfect for a summer day or any time you crave a light and satisfying dish.
Ingredients: 8 rice paper wrappers. 4 large eggs. 1 cup thinly sliced cucumber. 1 cup shredded carrots. 1 cup red bell pepper strips. 1 cup fresh cilantro leaves. 1 cup fresh mint leaves. 1 cup lettuce leaves. 1/4 cup rice vinegar. 2 tablespoons soy sauce. 2 tablespoons hoisin sauce. 1 tablespoon sesame oil. 1/2 teaspoon crushed red pepper flakes optional. Warm water for soaking rice paper wrappers.
Instructions: In a bowl, whisk the eggs and cook them as thin omelets in a non-stick pan. Once done, cut them into thin strips and set aside. Fill a large shallow bowl with warm water. Dip one rice paper wrapper into the water for about 10 seconds until it becomes pliable. Lay the soaked rice paper wrapper flat on a clean surface or damp kitchen towel. Layer a small amount of lettuce leaves, cucumber, carrots, red bell pepper, cilantro, mint leaves, and egg strips in the center of the wrapper. Fold the sides of the wrapper over the filling and then roll it up tightly from the bottom, similar to rolling a burrito. Repeat the process with the remaining wrappers and filling ingredients. In a small bowl, mix together the rice vinegar, soy sauce, hoisin sauce, sesame oil, and crushed red pepper flakes if using to make a dipping sauce. Serve the veggie summer rolls with the dipping sauce on the side. Enjoy your sweet and juicy veggie summer rolls with egg!
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