AVOCADO AND EGG RICE PAPER ROLLS WITH PEANUT AND LIME DIPPING SAUCE

 

 

Does that sound weird? Because it shouldn’t as avocado and egg are obvs amazing together. And the thin slices of mirin seasoned omelette make the perfect vegetarian rice paper roll filling. And that dipping sauce, oh it’s good.

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Fresh zesty lime with salty creamy peanut I mean yes right? It’s the PERFECT thing to dip the fresh, crisp rolls in. You may recognise it as a slight riff on the dressing for this Chopped Thai Salad.

2 Avocado and egg rice paper rolls

If you don’t have mirin just use a little soy to season the omelette, it’ll still be amazing.

Don’t get caught up with trying to make your rolls look perfect just make it all stay in there so you have an easy, travel friendly lunch.

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I usually eat 3 for lunch and like to make a mixed bunch: one with egg and avo, one with just egg, one with just avo. You could also add some shredded chicken to the just avo one if you have some.

Avocado and egg rice paper rolls

I know using one cup of cabbage is annoying because you’ll have leftover cabbage, don’t let it languish make okonomiyaki! You can also use any leftover bean shoots in this, and the rest of the ingredients!

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Serves 4

Ingredients

4 eggs
1 tsp mirin seasoning
1 avocado, finely sliced
1 Tbs oil
12 rice paper sheets
100g vermicelli noodles, cooked, refreshed and drained
1 carrot, julienned or grated
1/3 red capsicum, julienned
1/2 a cucumber, julienned
1 cup finely shredded wombok
1 cup bean shoots
1 spring onion, julienned (do this lengthways!)
24 mint leaves (about 1/2 cup)
1/4 cup finely chopped coriander

Dipping sauce
4 Tbs peanut butter
2 Tbs soy sauce
1 tsp fish sauce
2 tsp freshly grated ginger
Juice and zest of one lime
1/4 cup water

Directions

Lightly whisk mirin and eggs together. Heat oil in a large pan on medium high heat. Add eggs and swirl so you have a thin omelette, cook until almost set. Turn off the heat and allow to finish cooking with the residual heat. Once just set remove from pan. Roll up and cut in 1-2cm thick strips.

Prepare all ingredients and have them set out in front of you. Have a chopping board or baking paper ready to roll on – something the rice paper won’t stick too. Fill a shallow dish, bigger than the rice paper with hot water. Place 1 sheet in the water when soft start building your rice paper rolls. Start with avocado if using or the mint as it will look pretty! Place the ingredients in the top third of the sheet.

How much? 1-2 pieces of the julienned things and 1-2Tbs of noodles, cabbage, bean shoots. 1-3 mint leaves, 1/2 tsp coriander.

Now you have all your ingredients inside you need to roll according to the diagram that should be on the packet! If there’s no diagram then…

Fold over the top as far as it will stretch to cover the ingredients, fold in each side. Roll up and you’re done! And need to repeat this process 2 times.

Now make your dipping sauce:
Mix together lol ingredients excluding water. Then add 1 tablespoon of water at a time until you reach your desired consistency. It will depend how juicy your lime was and how stiff the peanut butter.

Eat!

HH. x

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