Vietnamese · Lunch
Egg and Herb Rice Paper Wraps
Cold rice paper wraps filled with soft-scrambled egg, rice vermicelli, and fresh mint, cilantro, and Thai basil, rolled with crisp lettuce and julienned carrot. Served with a tangy nuoc cham dipping sauce built from fish sauce, lime juice, garlic, and chili.
$4
20 minsPrep
5 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
406Calories
20.8gProtein
13.9gFat
49.2gCarbs
8.9gSugar
3.2gFiber
1450mgSodium
558mgChol
3.5gSat Fat
520mgPotassium
100mgCalcium
3.8mgIron
1.4mcgVitamin B12
16mgVitamin C
gluten-free
low-calorie
herb-salt
thirty-min-meals
hidden-gems
vegetarian
gluten-free
low-calorie
Instructions
1
Prep
Soak rice vermicelli in hot water for 8 minutes until pliable; drain. Julienne the carrot and pick the herb leaves.
2
Whisk
Crack eggs into a bowl and whisk until frothy and fully combined.
3
Scramble
Heat oil in a nonstick pan over medium-low heat, pour in eggs, stir gently for 2 minutes until soft curds form with no runny liquid, then transfer to a plate.
4
Whisk
Combine fish sauce, lime juice, sugar, minced garlic, sliced chili, and water in a small bowl; stir until sugar dissolves.
5
Dip
Soak one rice paper in warm water for 3 to 4 seconds until pliable, lay flat on a board.
6
Build
Layer lettuce, noodles, egg strips, carrot, and herbs across the lower third, leaving side borders.
7
Wrap
Fold sides over filling and roll from bottom tightly until sealed; repeat with second wrapper.
8
Plate
Slice each roll in half on a diagonal and arrange with dipping sauce.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 66 large eggs (150g)
- 44 rice paper wrappers (44g)
- 1.8 oz50g rice vermicelli noodles, dry
- 66 lettuce leaves
- 1/2 cup1/2 cup carrot (60g)
- 1212 mint leaves
- 1212 cilantro sprigs
- 88 Thai basil leaves
- 2 tsp2 tsp vegetable oil
- 2 tbsp30ml fish sauce
- 2 tbsp30ml lime juice
- 2 tsp2 tsp sugar
- 22 small garlic clove
- 11 small chili
- 4 tbsp60ml water
