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Vietnamese Recipe : Vietnamese Spring Rolls

Serves : 2

Notes : Rich with contrast, these spring rolls combine east-west flavors and complimentary textures. Soft rice paper wrappers are filled with scrambled eggs seasoned with soy sauce and accented with red peppers and snow peas. To eat, the roll is wrapped in lettuce with the mint garnish and dipped in a zingy red pepper sauce.

Cuisine : Vietnamese


  • 2 rice paper wrappers - 6"
  • 2 California Fresh Eggs OR 3 1/2 ounces liquid or frozen whole egg product
  • 1 teaspoon soy sauce
  • 1/4 teaspoon jalapeño pepper, minced
  • 1 tablespoon green onions, chopped
  • 1 teaspoon cilantro, minced
  • 1 pinch bean sprouts
  • 2 red pepper strips, pre-blanched
  • 4 pea pods, pre-blanched
  • 2 sprigs mint leaves
  • 2 lettuce leaves

Dipping Sauce:

  • 1/4 cup soy sauce
  • 2 tablespoons lime juice
  • 1 garlic clove, crushed
  • 2 teaspoons crushed red peppers
  • 1 green onion, chopped


  1. Immerse rice paper sheets in warm water for 30 seconds to soften. Drain.
  2. To order, scramble eggs with soy sauce, jalapeños and green onions.
  3. Divide egg mixture between the two wrappers.
  4. Add cilantro and sprouts.
  5. Roll tortilla style and tuck in pepper strips and pea pods for garnish.
  6. Present each spring roll with a spring of mint on a lettuce leaf.
  7. Serve with dipping sauce.

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Last Modified: 11/28/11.