Vegetable Egg Rice Paper Rolls

Name: Vegetable Egg Rice Paper Rolls
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: Rice paper; Zucchini; Paprika; Shiitake mushrooms; 1/2 tsp salt; 2 eggs; A pinch of salt; Pepper

Vegetable Egg Rice Paper Rolls are a healthy and delicious dish made with zucchini, paprika, shiitake mushrooms, and scrambled eggs, wrapped in soft rice paper and lightly fried for a crispy finish. Perfect as an appetizer, snack, or light meal, these rolls are packed with flavor and nutrition.

Meliniskitchen

Feb 1, 2025 - 07:00

Mar 9, 2025 - 07:03

Prep Time 15 min

Cook Time 20 min

Serving 4

Difficulty Easy

Vegetable Egg Rice Paper Rolls are a delightful fusion of fresh vegetables, savory scrambled eggs, and soft rice paper, creating a dish that's both light and flavorful. This recipe combines finely chopped zucchini, paprika, and shiitake mushrooms, sautéed to perfection with a touch of oyster sauce and spices. The mixture is blended with fluffy scrambled eggs, then wrapped in rice paper for a wholesome and satisfying roll. Lightly fried for a crispy finish, these rolls are perfect as an appetizer, snack, or even a healthy meal. Their vibrant colors and rich flavors make them a crowd-pleasing dish for any occasion!

Ingredients

Rice paper
Zucchini
Paprika
Shiitake mushrooms
1/2 tsp salt
2 eggs
A pinch of salt
Pepper

Nutritional Information

Calories: 140

Protein: 6g

Fat: 5g

Saturated Fat: 1g

Unsaturated Fat: 4g

Trans Fat: 0g

Carbohydrates: 16g

Sugar: 2g

Fiber: 2g

Cholesterol: 70mg

Sodium: 300mg

Show Nutrition Info

Directions

1. Step

Finely chop the zucchini and place it in a bowl. Add 1/2 tsp salt, mix well, and let it sit for 10 minutes.Finely chop the paprika and shiitake mushrooms, and set them aside in a bowl.

2. Step

After 10 minutes, rinse the chopped zucchini and place it in a clean cloth. Squeeze out the excess water and transfer it back to the bowl. Add the chopped paprika and shiitake mushrooms to the zucchini.

3. Step

Heat oil in a pan and add the zucchini, paprika, and mushrooms. Stir in 1/2 tsp oyster sauce, mix well, and cook. Season with a little salt and chili powder, mix, and cook until fragrant. Remove from heat and transfer the mixture to a dish.

4. Step

In a separate bowl, beat 2 eggs with a pinch of salt. Pour the eggs into a heated pan and scramble them.Add the scrambled eggs to the cooked zucchini mixture and combine gently.

5. Step

Fill a bowl with warm water and dissolve 1 tsp baking soda. Soak each rice paper sheet briefly until softened. Place a portion of the zucchini-egg mixture onto the center of a sheet and roll tightly. Lightly fry the rolls in a bit of oil until golden and crispy.