Egg & Avocado Spring Rolls

Egg & Avocado Spring Rolls |

When we were little, our mom used to tell us not to play with our food.  Now that I’m grown up with children (and a grandchild) of my own, I realize what she really meant was : don’t make such a big mess and hurry up so I can finish the dinner dishes and finally sit down and relax for a minute or two!  One of the other things I’ve learned as a grown up is that playing with my food is FUN!!!  When I was envisioning today’s recipe for some sort of egg & avocado wrap or sandwich I just wasn’t feeling very inspired.  Then my friend and I went out for Thai food for lunch and we split an order of fresh spring rolls – and voilà – I’d found my inspiration!  Only one problem……I’d never made spring rolls before.  But never one to back down from a challenge, I thought this would be the best way to learn how to make them.  And you know what???  It was fun playing with my food and learning a new technique at the same time!!! Egg & Avocado Spring Rolls | Once I started taking the idea of egg & avocado spring rolls seriously I began to get excited about the different directions I could take this recipe.  I had a blast thinking of the different vegetables that I wanted to include.  And my imagination was running rampant conjuring up different concoctions for dipping sauces!  Obviously I needed eggs and avocados, and since I was making a spring roll, I decided to boil the eggs to make them “rollable”.  I added carrots and cucumbers because…..duh…..spring rolls!  😜  After that I just added a few of my favorite veggies, settling on scallions, radishes, arugula, and broccoli sprouts. Egg & Avocado Spring Rolls | For the dipping sauce I made a spicy jalapeño mayo (find my homemade mayo recipe here) with cumin and lime juice, which pairs fabulously with all the veggies in the spring rolls.  Now of course, because I’m me, I added a pinch of cayenne to the mayo sauce, but it’s completely optional.  I imagine most folks would find the jalapeño spicy enough – but then, I’m not most folks!  I also tried the spring rolls with honey mustard vinaigrette and raspberry poppyseed vinaigrette and they were fantastic too!  I’m sure I could think of at least a dozen other flavors of dipping sauces that would be amazing….I bet you could too!  I definitely suggest making the dipping sauce first thing – or even the day before so the flavors can develop while chillin’ in the fridge! The first thing you’ll want to do is boil your eggs.  I’ve found mine turn out perfectly every time by putting the eggs in a saucepan, covering them with cold water, and bringing to a boil.  Once they’ve come to a rolling boil, turn off the heat, cover the pan, and let them sit 10 minutes.  At that point, run cold water into the pan until you can handle the eggs, remove them from the water and refrigerate until ready to use.   image image image While the eggs are cooking it’s time to prep the veggies.  I really like this part…..I find it incredibly calming to stand in my kitchen and chop vegetables.  To simplify the process and get nice thin julienned pieces of cucumber and carrot I started by slicing them with a mandolin, then cutting them into matchsticks. I also used the mandolin to get super thin radish slices.  I sliced the avocado as thinly as possible, and sliced each of the boiled eggs into about 8 slices.   Finally it’s time to have fun!!!  To make the spring rolls soak a sheet rice spring roll paper in hot water until softened and transparent.  Carefully transfer the wrapper to a flat working surface like a cutting board and starting layering your spring roll ingredients about 2 inches from the bottom edge. Egg & Avocado Spring Rolls | Egg & Avocado Spring Rolls | Egg & Avocado Spring Rolls | Egg & Avocado Spring Rolls | After all your veggies and egg slices are carefully layered, fold up the bottom edge of the rice paper to enclose the spring roll filling.  Then fold both sides in toward the center and roll toward the top edge, keeping the roll as tight as possible.  Dip your finger in a little water and moisten the top edge of the rice paper, then wrap the spring roll all the way up, sealing it by smoothing the moistened edge flat against the roll. Egg & Avocado Spring Rolls | Egg & Avocado Spring Rolls | Egg & Avocado Spring Rolls | See—-that was a blast!  Right???  A couple of these make for a fantastic light lunch, or cut them in half and serve them as appetizers at your next party!  Food should definitely be fun – make some egg & avocado spring rolls and enjoy playing with your food!  😉 Egg & Avocado Spring Rolls |

Egg & Avocado Spring Rolls
Serves 8
Perfect for a light summer meal or appetizer these Egg & Avocado Spring Rolls are fun to make and fun to eat!
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Prep Time
45 min
Cook Time
15 min
Total Time
1 hr
Prep Time
45 min
Cook Time
15 min
Total Time
1 hr
155 calories
6 g
97 g
13 g
4 g
2 g
113 g
103 g
2 g
0 g
10 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 155
Calories from Fat 116
% Daily Value *
Total Fat 13g
Saturated Fat 2g
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 5g
Cholesterol 97mg
Sodium 103mg
Total Carbohydrates 6g
Dietary Fiber 3g
Sugars 2g
Protein 4g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 8 rice paper spring roll sheets
  2. 1 avocado, thinly sliced
  3. 4 hard boiled eggs, sliced as thin as possible
  4. 8 radishes, thinly sliced
  5. 1/2 bunch scallions, white and light green parts, sliced thin
  6. 1/2 cup broccoli sprouts
  7. 1/2 large seedless cucumber, julienned
  8. 1 large carrot, julienned
  9. 1 cup baby arugula
  10. 1/3 cup homemade mayo
  11. 1/2 lime, juiced
  12. 1 small jalapeño, diced
  13. 1 tsp cumin
  14. 1/4 tsp cayenne, optional
For the Spring Rolls
  1. Place a sheet of rice paper in a bowl of hot water and soak until transparent and pliable.
  2. Transfer the spring roll wrapper to a flat surface like a cutting board, and beginning about 2" from the bottom edge start layering your spring roll ingredients. Begin with avocado, then eggs, carrots, cucumbers, radish, scallions, broccoli sprouts, and arugula.
  3. Fold bottom edge upward to encase vegetables, fold sides in toward center, and continue rolling toward upper edge, keeping the spring roll as tight as possible.
  4. When nearing the top, dip your finger in water, moisten the top edge of the rice paper just slightly, then roll completely and seal by pressing the moistened edge firmly against the roll.
  5. Continue in this manner until all 8 spring rolls are wrapped.
  6. Just before serving cut each roll in half and serve with spicy mayo dipping sauce, honey mustard vinaigrette, raspberry poppyseed vinaigrette, or your choice of sauces.
For the Spicy Mayo Dipping Sauce
  1. In a small bowl combine mayo, diced jalapeño, juice of 1/2 freshly squeezed lime, cumin, and cayenne.
  2. Stir well, refrigerate in covered container until ready to serve.
Cook Eat Be Healthy

10 Comment

  1. Hi Lisa,
    These rice paper spring rolls are one of my mom’s favorite thing to make with us when we were little. They were fun to make and yummy! 🙂

    1. I sure had fun with them! And they were super tasty too, so I call that a win/win! 😀

  2. With two young kids of my own, I so appreciate your interpretation of your mom saying not to play with food. Very cute! 😀 And the rolls look divine — so fresh and healthy!

    1. Hahahaha….been there done that with my own too, Valentina! And thank you – they were fresh and light, yet quite satisfying!

  3. sounds soo good!! Love spring rolls and avocado

    1. Thank you! One can never have too much avocado, and this was a new way to use it….for me, anyway!

  4. am I allowed to have these for breakfast?

    1. Breakfast, lunch, dinner, midnight snack…..anytime is good with me, Kristen! 😉

  5. Great tips for spring rolls! and I really like the use of eggs in them, never tried that before and it sounds very tasty

    1. Thanks, Jayne! 😀

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