Rice paper omelette rolls

This rice paper roll dish can be served on its own, or with your favourite dipping sauce. Great for lunch boxes, drinks parties and a healthy mid-meal snack.

  • 25 mins preparation
  • 25 mins cooking
  • Print


Rice paper omelette rolls
  • 1 tablespoon peanut oil
  • 6 eggs, lightly beaten
  • 8 22cm round rice paper sheets
  • 1 medium carrot, cut into thin strips
  • 1 lebanese cucumber, cut into thin strips
  • 30 gram snow pea sprouts
  • 1/2 medium red capsicum, cut into thin strips
  • 3/4 cup coriander leaves
  • plum sauce, to serve


Rice paper omelette rolls
  • 1
    Heat a 20cm (base measurement) non-stick frying pan over moderately low heat. Brush with a little oil. Pour 2 tablespoons egg into pan and tilt to make a thin omelette. Cook for 1-2 minutes or until set. Transfer to a plate. Repeat with remaining egg, reheating and greasing pan if necessary.
  • 2
    Dip rice paper sheets, one at a time, into a bowl of hot water to soften. Place on a clean work surface. Top each paper sheet with an omelette, then one-eighth each of the carrot, cucumber, sprouts, capsicum and coriander. Fold in 2 opposite sides then roll up tightly to enclose. Serve with sauce.


Makes 8 Try adding shredded cooked chicken to the filling. Use leftover capsicum and coriander in stir-fries and salads. You will need about 1/2 bunch coriander.

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