Eggy Vietnamese Rolls

Cook time: 15 minutes

Difficulty: easy

  • 2 Mini Fritters, heated & halved
  • 1 tbsp carrot, grated
  • 1 tbsp sprouts
  • 1 tbsp shredded lettuce or spinach leaves
  • 1 tbsp avocado, sliced or diced
  • 1/4 cup cherry tomatoes, sliced or halved
  • 1/4 cup roasted pumpkin or chickpeas/Quinoa
  • 2 sheets of rice paper

Serves: Makes 2 rice paper rolls


Step 1: Prepare the rice paper sheets according to the instructions.

Step 2: Cook Mini Fritters based on pack instructions.

Step 3: Slice all salad ingredients and set aside.

Step 4: Dip rice paper sheet into warm water using a dining plate. Once ready, allow the excess water to drip off and place on a board.

Step 5: Place the halved Mini Fritters on the front half of the rice paper sheet. Top with an assortment of the salad ingredients.

Step 6: Bring the edge closest to you over the filling, forming it into a neat little bundle. Fold the sides up over towards the middle and continue to roll through.

Step 7: Make the next one using steps 4-6 and serve with a Vietnamese-style sauce.