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Egg and Green Bean Spring Rolls

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Prep Time 25 minutes
Cook Time
Serving Yield 8 spring rolls

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. They're loaded with strips of egg, spicy-sweet green beans and bell peppers, and herby rice noodles perfect for soaking up a side of soy sauce or your favorite peanut dipping sauce.

By: Naturally Ella

Ingredients

  • 3 teaspoon olive oil, divided
  • 2 Pete and Gerry’s Organic Eggs
  • 1/4 pound green beans
  • 1 medium red bell pepper
  • 3 tablespoons soy sauce
  • 1 tablespoon garlic chili sauce (see note)
  • 1/2 teaspoon sesame seeds
  • 2 teaspoons honey
  • 2 ounces thin rice noodles
  • 1/4 cup fresh basil, julienned
  • 1 teaspoon sesame oil
  • 8 6” spring roll rice paper wrappers

Nutritional Information

Serv. Size: 1 roll, Servings: 8 

Amount Per Serving: Calories 100, Fat Cal. 35, Total Fat 4g (6% DV), Sat. Fat 1g (5% DV), Trans Fat 0g, Cholest. 45mg (15% DV), Sodium 430mg (18% DV), Total Carb. 13g (4% DV), Fiber 1g (4% DV), Sugars 3g, Protein 3g, Vitamin A (15% DV), Vitamin C (35% DV), Calcium (2% DV), Iron (6% DV), Vitamin D (2% DV). 

Percent Daily Values (DV) are based on a 2,000 calorie diet.

For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.

Directions

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 8

Slice each spring roll in half and serve with a side of soy sauce or your favorite peanut dipping sauce.

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