Part summer roll, part egg salad sandwich, and completely made for summer. These oversized rice paper wraps are filled with a creamy dill pickle egg salad made with Pete & Gerry's Organic Pasture-Raised Eggs, crisp vegetables, and a whole Grillo's pickle spear tucked inside for maximum crunch. Served with a simple dilly ranch for dipping, they're fresh, satisfying, and guaranteed to get people talking.

Instructions

1. Bring a saucepan of water to a boil. Carefully lower in the eggs and cook for 9 minutes.
2. Transfer immediately to an ice bath. Once cooled, peel the eggs.
3. Roughly chop the eggs and place in a large bowl.
4. Add mayonnaise, Dijon mustard, pickle brine, dill, chives, salt, and pepper. Stir gently to combine.
5. In a small bowl, stir together the ranch dressing, dill, and pickle brine. Refrigerate until ready to serve.
6. Fill a large shallow dish with warm water.
7. Dip one rice paper wrapper into the water for 10 to 15 seconds until softened, and transfer to a clean work surface.
8. Repeat with 2 more rice paper wrappers, and arrange the three wrappers in a triangle shape overlapping in the middle.
9. Place a lettuce leaf across the center of the wrappers where they overlap.
10. Spread about 1 cup of egg salad over the lettuce.
11. Top with carrot ribbons, bell pepper, and purple cabbage.
12. Place a whole pickle spear horizontally across the center.
13. Fold the sides inward and roll tightly like a burrito.
14. Repeat with the remaining ingredients.
15. Slice in half and serve with the dilly ranch for dipping.

Tips

• Keep a damp towel nearby while rolling to prevent the rice paper from sticking.
• Lettuce helps create a barrier between the egg salad and rice paper, making the rolls easier to handle.
• For the prettiest cross-section, arrange the vegetables in neat color bands before rolling.
• Best enjoyed immediately.