Egg and Veggie Salad Rolls

Salad rolls are a popular starter at Vietnamese restaurants and, when assembled using hard boiled eggs, make a handy and healthy lunch.



Salad Rolls

  • 8 eggs, hard boiled
  • 8 round rice paper sheets*
  • 4 leave leaf lettuce, cut in half
  • 1 cup ( 250 mL ) cooked rice vermicelli noodles
  • ¼ English cucumber, cut into julienne strips
  • ½ red bell pepper, cut into julienne strips
  • 16 basil and/or mint leaves

Dipping Sauce

  • ¼ cup ( 60 mL ) hot water
  • 3 tbsp ( 45 mL ) sugar
  • ¼ cup ( 60 mL ) rice vinegar
  • Dash hot sauce, such as Sambal Oelek or Sriracha


  1. Peel the eggs and cut them into quarters. Have all of the ingredients ready before assembling. Lay out a clean tea towel onto your work surface and pour very hot tap water into a flat dish, such as a pie plate.
  2. Dip a rice paper sheet into the hot water to soften it and lay it on the tea towel. Place half of a lettuce leaf in the centre of the rice paper and top with a little vermicelli noodle, cucumber, red pepper and 2 basil and/or mint leaves.
  3. Arrange 4 quarters of egg on top in a line (they may overlap slightly). Roll up the rice paper tightly over the filling, tucking in the edges. TIP: If the roll seems loose, you can roll it in a second softened rice paper sheet. Repeat with the remaining rice paper sheets.
  4. Dipping Sauce: Stir the hot water and sugar until the sugar dissolves. Stir in the rice vinegar and hot sauce, to taste.
  5. To serve, slice each salad roll in half and plate with the dipping sauce on the side.


* Rice paper sheets can be purchased at many groceries and Asian food stores.

Wrap the assembled rolls in damp paper towels and refrigerate in a re-sealable bag or covered container for up to one day.