Summer Rolls

16 ingredients
2 servings
20 mins

Roll into Summer with this finger food dish of Avocado & Egg


For the rolls:
100g vermicelli noodles
4 eggs
1 tsp soy
1 Tbs oil
1 avocado, finely sliced
1 carrot
1/2 red pepper
1/2 cucumber
1 spring onion
A handful of finely chopped coriander
12 rice paper sheets

For the dipping sauce:
4 Tbs peanut butter
2 Tbs soy sauce
1 tsp fish sauce
2 tsp freshly grated ginger
Juice and zest of one lime 1/4 cup water


  1. Cook the Vermicelli noodles as per the instructions on the pack. Drain and put to one side.
  2. Gently whisk the eggs and the soy together.
  3. Heat the oil in a large pan over a medium/high heat.
  4. Pour in the eggs to create a thin layer and allow to cook until almost set.
  5. Turn off the heat and allow the eggs to continue cooking from the residual heat.
  6. Remove from the pan and roll up the egg like a pancake. Cut into 2cm strips
  7. Prep the avocado by cutting in half, removing the seed, and cutting into 1cm thick slices.
  8. Peel the carrot, then chop into matchsticks along with the pepper and cucumber.
  9. Fill a shallow dish (larger than the rice paper) with hot water.
  10. Place a sheet of rice paper into the water until soft, then onto a non-stick surface like baking paper.
  11. Add a piece of avocado, along with a small amount of the carrot, cucumber and pepper, to the top third of the rice paper.
  12. Add a piece of egg, a tablespoon on noodles and a sprinkle of coriander.
  13. Try not to overfill the top third with too many ingredients so that it’s easy to fold.
  14. Fold the very top of the rice paper to cover the ingredients.
  15. Fold in each side of the rice paper in towards the middle.
  16. Roll it up the rest of the way.
  17. Repeat with the rest of your rolls.
  18. Mix all the sauce ingredients except the water together.
  19. Gradually add the water 1 tbsp at a time until you reach the desired consistency.