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+ servings

Egg Paper Rolls with Nut Satay Dipping Sauce

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.
Keyword Dairy Free, Gluten Free, Grain Free, No Added Sugar, Preservative Free, Soy Free, Vegetarian
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2


  • 3 Free Range Eggs, beaten
  • 1 cup rice noodles, rinsed and drained or kelp noodles
  • 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

Nut Satay Dipping Sauce:

  • 2 tablespoon almond spread or 100% peanut butter
  • 2 tablespoon Water
  • 3 tablespoon canned coconut milk
  • 2 garlic cloves crushed
  • 1 tablespoon Fresh Lemon Juice
  • 1/8 teaspoon curry powder
  • Pinch chilli powder (optional)


  •  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. 


Serving Suggestions:
  • Great for a pre-packed lunch.
Make It Personal:
  • 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).
Recipe Tips:
  • Make sure the egg crepe isn’t too thin otherwise it will break when rolling.
Sensitive to Eggs?
  • Substitute egg wrappers for Paleo Coconut Wraps (from health food stores) or Nori Sheets (sushi wrappers).
Sensitive to Nuts?
  • Substitute nut butter in the Satay Dipping Sauce for 100% Sunflower Seed Spread.
Sensitive to FODMAPs?
  • 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.
Vegetarian Option:
  • Omit added protein options.
Vegan Option:
  • Substitute egg wrappers for Paleo Coconut Wraps or Nori Sheets (sushi wrappers).