Inspired by the fresh flavours and light feeling of Vietnamese rice paper rolls here is the LLN version using egg wrappers instead of rice paper making this a low carb and grain free option.
Fill your Egg Paper Rolls with fresh salads or vegetables, fresh mint and Kelp Noodles. What are kelp noodles you ask? In case you haven’t heard of these fun noodles yet, kelp noodles are clear noodles made from the sea vegetable Kelp. They look just like vermicelli noodles and don’t taste like much at all (much like rice noodles) but are grain free and made with nutrient packed Kelp. Purchase here.
This recipe for Egg Paper Rolls make a fresh and tasty gluten free, grain free lunch or snack option that is packed with protein, vitamins and minerals.
Our Nut Satay Dipping Sauce is the perfect, optional accompaniment giving these rolls a nutty burst of flavour.
- Using protein packed egg wrappers filled with fresh salad and vegetables and optional added protein provides sufficient nutrition for a low-carbohydrate lunch that satisfies.
- Eggs are packed with protein and omegas and provide your body with the ‘building blocks’ to promote the healthy function of all of your body’s systems as well as promoting a healthy body composition.
- Adding extra protein helps to keep you satisfied for longer. Enjoying added protein at lunch also helps to reduce afternoon carb and sugar cravings.
- Using fresh vegetables in your rolls adds another supply of vitamins and minerals that help to promote a healthy body and digestive system.
Egg Paper Rolls with Nut Satay Dipping Sauce
- 3 Free Range Eggs, beaten
- 1 cup Kelp Noodles(optional), rinsed and drained
- 1 small Carrot, cut into match sticks
- 1 small Cucumber, cut into match sticks
- 1/4 cup Bean Sprouts
- 10 Fresh Mint Leaves, torn
Optional cooked Protein filling:
- 1 Chicken Thigh, cut into thin slices or
- 1/2 cup Beef or Lamb strips or
- 8 Green Prawns, de-shelled
- 1 clove Garlic, minced
- 1 tablespoon Oil for cooking
Optional no-cook Protein filling:
- 185 g canned Tuna or Salmon, drained
- If using a cooked protein filling, prepare this first. Heat oil in a frying pan, add garlic and stir for 1 minute until fragrant. Add chosen protein and fry until cooked through. Set aside.
- On a low heat, add oil to frying pan.
- Pour ½ egg mixture into pan and swirl around to spread evenly. Cook over a low heat for 1-2 minutes or until it holds form and cooks through. Set aside and repeat with remaining egg mixture.
- Place individual cooked egg crepes on a flat surface.
- On edge of the crepe create an even line of fillings with protein, carrot, cucumber, bean sprouts, kelp noodles and mint leaves.
- Roll the outer edge closest to the filling in towards the middle and continue to roll over to form a roll. Cut into halves or thirds.
- Make dipping sauce by mixing all ingredients until well combined. Alternatively you can use small blender or electric mixer to combine.
- Serve egg paper rolls fresh with dipping sauce.
- Great for a pre-packed lunch.
- Add a crunchy texture to your dipping sauce by adding 2 tablespoons crushed nuts.
- Add finely chopped lemongrass with garlic when cooking chosen protein.
- You can also substitute egg wrappers for Nori Sheets (sushi wrappers).
- Make sure the egg crepe isn’t too thin otherwise it will break when rolling.
- Substitute nut butter in the Satay Dipping Sauce for 100% Sunflower Seed Spread.
- Omit fresh garlic from cooked protein and use garlic infused olive oil.
- Omit fresh garlic from Satay Dipping Sauce and add a drizzle of garlic infused olive oil.
- Stick to small amounts of almond butter or choose a tolerated nut butter instead.
- If you cannot tolerate coconut milk, simply omit and add extra water if needed. Usually keeping coconut milk to a small serving can be tolerable for most.
- Omit added protein options.