So many people have no clue what the difference between a spring roll and an egg roll is. In Southern Vietnam (where my mother’s family is from), it’s pretty easy to tell the difference: egg rolls are fried, while spring rolls are served fresh. Spring rolls also usually have fresh vegetables, cold cooked meats, or even fruit inside and are wrapped in a rice sheet instead of an egg wrapper.
This is an ovo-lacto friendly version of my family’s spring rolls, with yummy avocado (chock-full of essential vitamins and omega-3 fatty acids) and farm-fresh eggs. They’re surprisingly filling, and are perfect for a hot summer day.
- 1 package round rice sheets (found in most Asian markets)
- 1/2 medium avocado, sliced
- 1 14-inch carrot, sliced
- 1/3 medium daikon radish, thinly sliced
- 2 large eggs
- 1 package rice vermicelli
Boil the rice noodles in two liters of water for five minutes. Prepare the vegetables. After five minutes, drain the noodles and allow to sit in sieve. Put a liter and a half of water in a pot with a tablespoon of baking soda. Bring to a boil, then add eggs and boil for 15 minutes. Remove eggs immediately from the heat and place in a cold water bath, then peel when cooled enough to touch. Slice and place with the vegetables.
Remove a rice sheet from the packaging. Pour water into a deep dish and dip both sides of the rice sheet in the water, then place on your plate. Don’t worry if it’s not softened yet, it will soften while you assemble your spring roll. Place vegetables on the sheet first, then egg, and finally the rice noodles. Fold in the ends, then fold the side closest to you over the top. Roll the ingredients (while in the sheet) away from you to form the roll.
And you’re done! Adding baking soda to the egg water and then immediately transferring the cooked eggs to a cold water bath ensures perfectly peeled eggs every time. I love this recipe so much, it’s so good for you! And everything is organic and fresh. 🙂
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