Egg and Veggie Salad Rolls
Serves
4
Print Recipe
Ingredients
Salad Rolls
- 8 eggs, hard boiled
- 8 round rice paper sheets*
- 4 leave leaf lettuce, cut in half
- 1 cup (250 mL) cooked rice vermicelli noodles
- ¼ English cucumber, cut into julienne strips
- ½ red bell pepper, cut into julienne strips
- 16 basil and/or mint leaves
Dipping Sauce
- ¼ cup (60 mL) hot water
- 3 tbsp (45 mL) sugar
- ¼ cup (60 mL) rice vinegar
- Dash hot sauce, such as Sambal Oelek or Sriracha
Instructions
- Step 1
Peel the eggs and cut them into quarters. Have all of the ingredients ready before assembling. Lay out a clean tea towel onto your work surface and pour very hot tap water into a flat dish, such as a pie plate.
- Step 2
Dip a rice paper sheet into the hot water to soften it and lay it on the tea towel. Place half of a lettuce leaf in the centre of the rice paper and top with a little vermicelli noodle, cucumber, red pepper and 2 basil and/or mint leaves.
- Step 3
Arrange 4 quarters of egg on top in a line (they may overlap slightly). Roll up the rice paper tightly over the filling, tucking in the edges. TIP: If the roll seems loose, you can roll it in a second softened rice paper sheet. Repeat with the remaining rice paper sheets.
- Step 4
Dipping Sauce: Stir the hot water and sugar until the sugar dissolves. Stir in the rice vinegar and hot sauce, to taste.
- Step 5
To serve, slice each salad roll in half and plate with the dipping sauce on the side.
Tips
* Rice paper sheets can be purchased at many groceries and Asian food stores.
Wrap the assembled rolls in damp paper towels and refrigerate in a re-sealable bag or covered container for up to one day.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 324 |
| Fat | 11 g |
| Saturated Fat | 3 g |
| Trans Fat | 0 g |
| Carbohydrate | 42 g |
| Fibre | 1 g |
| Sugars | 11 g |
| Protein | 15 g |
| Sodium | 359 mg |