Whether you need an appetizer to follow your main course or just a portable lunch to get you through the work day, these protein-packed spring rolls are up to the task.

Directions

1. Warm 1 teaspoon olive oil in a nonstick skillet over medium-low heat. Crack eggs into pan and use a spatula to break the yolks. Cover pan with a lid and let cook until the eggs are completely set, carefully flipping (be sure to keep the entire egg mixture intact) to speed up the process if necessary.
2. When eggs are set, transfer to a cutting board, let cool slightly, then cut into 1/4" thick strips that are roughly 3" long. Set aside.
3. Trim the ends of the green beans, cut in half, then carefully slice each green bean lengthwise. Slice red bell pepper into pieces of a similar size. Heat a skillet on medium and add 2 teaspoons olive oil followed by the vegetables. Cook until vegetables are tender, 6-8 minutes. While vegetables are cooking, combine soy sauce, chili sauce, sesame seeds, and honey in a small bowl.
4. When vegetables are done, reduce heat to low and add the soy sauce mixture. Cook for a minute or two more, just until green beans are coated. Remove from heat and set aside.
5. Cook rice noodles according to the package. Drain, rinse, and return the noodles back to their pan. Add julienned basil and sesame oil to the noodles and toss to coat.
6. Set up your wrapping station with the eggs, vegetables, noodles, wrappers, and a small container of warm water to soak the rice papers wrappers in.
7. When ready to assemble, soak a rice paper wrapper for no more than 10 seconds (it will continue to soften as you add filling). Place wrapper on a wet cutting board and create a line of rice noodles, green bean mixture, and eggs down the center. Roll, tuck, and fold in sides as you go. Continue with remaining ingredients.
8. Slice each spring roll in half and serve with a side of soy sauce or your favorite peanut dipping sauce.