Omelette Spring Rolls

The first time I made these was on a whim, staring at leftover omelette from brunch and a stack of rice paper wrappers my sister left behind. Something clicked. Now they are my go to when I want something fresh but satisfying, especially on humid evenings when cooking feels like a chore.

Last summer my neighbor asked me to bring appetizers to a potluck. These disappeared before anything else, and people kept asking what was inside the wrappers. Watching someone bite into one, eyes lighting up at the crunch, that is the kind of kitchen moment that sticks with you.

Ingredients

• 4 large eggs: Room temperature eggs whisk up fluffier and create a more tender omelette that rolls beautifully
• 2 tbsp milk: Whole milk works best here, adding just enough richness without making the eggs too heavy
• 1/4 tsp salt: Enhances the natural sweetness of the vegetables and eggs without overpowering them
• 1/8 tsp black pepper: Freshly cracked adds a gentle heat that wakes up the palate
• 1 tbsp vegetable oil: Use a neutral oil with a high smoke point to prevent the eggs from sticking
• 1 small carrot: Julienned thinly, these provide essential crunch and a pop of vibrant color
• 1/2 cucumber: English cucumbers work best because they have fewer seeds and stay crisp longer
• 1/2 red bell pepper: Adds sweetness and a gorgeous red hue that makes the rolls irresistible
• 1 cup baby spinach: Young leaves are tender enough not to tear the delicate rice paper
• 1/2 cup fresh mint: This herb is non negotiable, it brightens every single bite
• 1/4 cup fresh cilantro: Adds depth and that unmistakable fresh fragrance
• 8 rice paper wrappers: Round wrappers about 8 inches wide are easiest to work with
• Warm water: Should be slightly warmer than room temperature but not hot
• 3 tbsp soy sauce: Use a quality soy sauce or tamari for the best umami foundation
• 2 tbsp rice vinegar: Provides the perfect acidic balance to cut through the richness
• 1 tsp honey: Just enough to round out the sharpness of the vinegar
• 1 tsp toasted sesame oil: This is the secret ingredient that makes the sauce taste restaurant quality
• 1 tsp grated ginger: Fresh ginger adds warmth and zing, skip the powder here
• 1 small garlic clove: Grate it directly into the sauce for the best distribution
• 1 tsp chili flakes: Optional but recommended if you like a gentle heat at the finish

Instructions

Whisk the eggs:

Beat the eggs with milk, salt, and pepper until completely uniform and slightly frothy, about thirty seconds

Cook the omelettes:

Pour half the egg mixture into a heated nonstick skillet with oil, swirling to create an even layer, cook until just set but still glossy on top, about two minutes

Cool and slice:

Let the omelettes rest for a few minutes until they are cool enough to handle, then slice them into thin strips about half an inch wide

Prep the vegetables:

Julienne the carrot, cucumber, and bell pepper into matchsticks and wash the herbs and spinach, patting everything completely dry

Soften the rice paper:

Dip each wrapper one at a time into warm water for ten to fifteen seconds until pliable, then lay it flat on a damp towel

Fill the rolls:

Place omelette strips and vegetables along the bottom third of each wrapper, keeping the filling compact and not overstuffing

Roll tightly:

Fold the bottom edge over the filling, tuck in the sides, and roll forward firmly but gently to create a tight cylinder

Make the sauce:

Whisk together soy sauce, rice vinegar, honey, sesame oil, ginger, garlic, and chili flakes until honey dissolves completely

Serve:

Arrange the rolls on a platter with the dipping sauce alongside, and enjoy them within the hour for the best texture

Save

My daughter started helping me roll these last year. Her first attempts were messy and loose, but she got better with practice. Now she insists on adding extra mint, and she is right, it does make them better.

Make Ahead Strategy

You can prepare all the components ahead of time but assemble the rolls right before serving. Wrapped components stay fresh in the refrigerator for up to a day, and the sauce actually improves after a few hours in the fridge.

Rolling Technique

Keep your hands slightly damp when handling rice paper to prevent sticking. Do not worry if your first few rolls look imperfect, they will still taste delicious, and the filling inside hides a multitude of rolling sins.

Serving Suggestions

These pair beautifully with cold noodle salads or as part of a larger Asian inspired spread. The fresh flavors also complement grilled fish or roasted chicken perfectly for a light summer dinner.

• Cut rolls in half diagonally for easier eating and more elegant presentation
• Offer extra lime wedges alongside the dipping sauce
• Sprinkle toasted sesame seeds over the platter for extra crunch and visual appeal

Save

There is something deeply satisfying about food you eat with your hands, fresh and vibrant and bursting with texture. These spring rolls have become part of our regular rotation, and I hope they find a place in your kitchen too.

Recipe FAQs

→ Can I prepare these ahead of time?

Yes, you can prepare all components in advance. Store the sliced omelette, prepped vegetables, and dipping sauce separately in the refrigerator. Assemble the rolls just before serving to prevent the rice paper from becoming sticky or soggy.

→ What dipping sauce alternatives work well?

Beyond the soy-ginger sauce, try hoisin-peanut sauce, sweet chili sauce, or a simple nuoc cham made with fish sauce, lime juice, and sugar. Peanut butter mixed with soy sauce and lime creates a creamy alternative.

→ How do I prevent rice paper from tearing?

Soak wrappers in warm water for just 10–15 seconds until pliable but not completely soft. Work on a damp towel to prevent sticking. Fill rolls modestly—overstuffing causes tears. Practice makes perfect with handling these delicate wrappers.

→ Can I add protein to these rolls?

Absolutely. Cooked shrimp, shredded chicken, baked tofu, or even crab meat work beautifully. Cook and cool your protein completely before adding. Thin slices work best for easy rolling and balanced texture in every bite.

→ What vegetables can I substitute?

Feel free to use shredded cabbage, avocado slices, lettuce, mung bean sprouts, or julienned mango. Seasonal vegetables work wonderfully—try asparagus in spring or radishes in winter. Keep vegetables crisp and cut into thin strips.