Omelette Spring Rolls

The first time I made these was during a crowded dinner party when I realized I had nothing prepared. I scrambled together some eggs, grabbed vegetables from the crisper drawer, and my rice paper wrappers caught my eye. Everyone ended up hovering around the kitchen counter, assembling their own rolls and laughing at the messy ones that fell apart. Now they are the most requested appetizer at every gathering.

Last summer my neighbor's daughter helped me make these for her birthday party. She took such pride in placing each herb strand perfectly, even though her rolls ended up looking like little burritos. The kids devoured them all, and seeing her face light up when everyone asked for the recipe made my entire week.

Ingredients

• 4 large eggs: Room temperature eggs whisk better and create a fluffier omelette that holds up beautifully when sliced into strips
• 2 tbsp milk: This little bit of dairy makes the eggs more tender and prevents them from becoming rubbery as they cool
• 1/4 tsp salt and 1/8 tsp black pepper: Simple seasoning that elevates the eggs without competing with the fresh herbs later
• 1 tbsp vegetable oil: A neutral oil lets the egg flavor shine while providing a smooth nonstick surface
• 1 small carrot, 1/2 cucumber, and 1/2 red bell pepper, all julienned: The matchstick cuts create these satisfying crunch pockets throughout every bite
• 1 cup baby spinach leaves: Fresh spinach adds a lovely earthy note and beautiful green color peeking through the translucent wrapper
• 1/2 cup fresh mint leaves and 1/4 cup fresh cilantro leaves: These herbs are non negotiable. They bring that bright authentic Vietnamese flavor that makes these rolls sing
• 8 rice paper wrappers: Look for the round white ones labeled banh trang. They become beautifully translucent when hydrated
• Warm water: The temperature really matters here. Too cold and the wrappers stay stiff, too hot and they turn to mush
• 3 tbsp soy sauce, 2 tbsp rice vinegar, and 1 tsp honey or maple syrup: This balance of salty, tangy, and sweet creates an addictive dipping experience
• 1 tsp toasted sesame oil: The toasted version adds such depth compared to regular sesame oil. It is worth seeking out
• 1 tsp grated ginger and 1 small garlic clove, minced: Fresh aromatics make all the difference in the dipping sauce. Powdered spices just do not compare
• 1 tsp chili flakes, optional: I always add them because that subtle heat cuts through the fresh vegetables and ties everything together

Instructions

Whisk the egg mixture:

Crack the eggs into a shallow bowl and whisk them with the milk, salt, and pepper until completely blended and slightly frothy. Take your time here. Good whisking incorporates air which makes the final omelette lighter.

Cook the omelettes:

Heat your vegetable oil in a nonstick skillet over medium heat. Pour in half the egg mixture, swirling to create an even thin layer. Let it cook undisturbed for 2 to 3 minutes until just set with no wet spots on top. Slide it onto a cutting board and repeat with the remaining egg mixture.

Prep the omelette strips:

Let the omelettes cool for just a couple minutes so they are easier to handle. Stack them and slice into thin strips about half an inch wide. They do not need to be perfect. Some variation in thickness adds nice texture.

Prepare your vegetables:

Julienned all the vegetables into thin matchsticks. Wash and thoroughly dry the spinach and herbs. Any water droplets on the herbs will make the rice paper soggy, so pat everything completely dry.

Mix the dipping sauce:

Whisk together the soy sauce, rice vinegar, honey, toasted sesame oil, grated ginger, minced garlic, and chili flakes in a small bowl. Let it sit for at least 10 minutes to allow the flavors to meld and develop.

Soften the rice paper:

Fill a large shallow dish with warm water. Working with one wrapper at a time, dip it completely for 10 to 15 seconds. You will feel it soften and become pliable. Lay it on a damp kitchen towel or clean surface.

Assemble the spring rolls:

Place a small handful of omelette strips, several pieces of each vegetable, and a few herb leaves along the bottom third of the wrapper. Do not overfill. A scant half cup filling per roll is perfect. Fold the bottom edge over the filling, tuck in the sides, and roll tightly away from you. The rice paper is sticky and will seal itself.

Serve immediately:

Arrange the finished rolls on a platter, cut them in half on the diagonal if you prefer, and serve with the dipping sauce alongside. They are best enjoyed within an hour while the vegetables are still crisp.

Save

My aunt tried making these once but used regular flour tortillas instead of rice paper, creating what she affectionately called breakfast burrito spring rolls. They were actually delicious in their own way. Sometimes the best kitchen discoveries come from adapting with what you have on hand.

Make Ahead Magic

You can prepare all the components hours before serving. Slice the omelettes into strips and store them covered at room temperature. Keep the prepared vegetables in the refrigerator. Mix the dipping sauce early. Everything actually benefits from sitting. Only do the final assembly right before serving to maintain that perfect texture.

Wrapper Wisdom

Not all rice paper wrappers are created equal. Some brands are thicker and more opaque, others paper thin and delicate. I suggest buying a small package of a few different brands to test. The thinner wrappers give you that beautiful translucent look where you can see the colorful filling inside. Thicker ones are more forgiving for beginners but have a chewier texture.

Perfect Pairings

These spring rolls work beautifully as part of a larger spread. I love serving them alongside hot pot or grilled meats for a complete Asian inspired meal. They also pair wonderfully with a crisp white wine or cold beer on warm evenings. The fresh, light nature of the rolls balances heavier main dishes perfectly.

• Try adding a splash of lime juice to the dipping sauce for extra brightness
• Crushed peanuts sprinkled on top of the sauce add a lovely nutty dimension
• Leftover filling components make a fantastic salad the next day, dressed with the same dipping sauce

Save

These spring rolls have become my go to contribution for potlucks and dinner parties. They are impressive enough to feel special but humble enough to invite everyone into the kitchen to help assemble. Good food always tastes better when shared.

Recipe FAQ

→ Can I make these ahead of time?

These rolls are best enjoyed fresh within 2-3 hours. The rice paper continues to soften and may become sticky if refrigerated overnight. Prepare ingredients ahead and assemble just before serving for optimal texture.

→ What can I use instead of rice paper wrappers?

Large lettuce leaves, butter lettuce cups, or even thin lavash bread work well. For a crispy version, try using wonton wrappers and shallow-fry until golden and crisp.

→ How do I prevent rice paper from tearing?

Use warm (not hot) water and soak wrappers for just 10-15 seconds until pliable. Work on a damp kitchen towel rather than directly on counters. Handle gently and avoid overstuffing each roll.

→ Can I add protein other than eggs?

Grilled shrimp, shredded rotisserie chicken, baked tofu strips, or even cooked crab meat work beautifully. Prepare proteins ahead and slice into thin strips for easy rolling.

→ What other dipping sauces pair well?

Peanut hoisin sauce, sweet chili sauce, or classic nuoc cham (Vietnamese dipping sauce) all complement the fresh flavors. A simple sriracha-mayo adds creamy heat if desired.

→ How do I slice vegetables for julienne cuts?

Use a sharp knife or mandoline slicer. Cut vegetables into matchsticks about 2-3 inches long and 1/8 inch thick. Uniform cuts ensure even rolling and consistent texture throughout.