Ingredients
Equipment
Method
- Start by heating a nonstick skillet over medium-low heat and adding olive oil. Once the oil is warm, crack the eggs into the pan. Gently break the yolks with a spatula and cover the pan with a lid. This will allow the eggs to cook evenly and set perfectly. You want them to remain whole, so keep an eye on them and flip them if necessary.
- Once the eggs are cooked through and set, transfer them to a cutting board. Let them cool for a moment, then slice them into ¼ inch thick strips, about 3 inches long, which will become your filling.
- Next, it’s time to prep the vegetables. Trim the ends off the green beans, then cut them in half and slice them lengthwise. This will help them cook evenly. Also, slice the red peppers into strips similar in size to the green beans.
- In the same skillet, heat on medium and add more olive oil along with the prepped green beans and red peppers. Sauté the vegetables for about 6 to 8 minutes, until they are tender but still crisp. The colors should brighten and the green beans should maintain a vibrant green.
- While the vegetables are cooking, mix together soy sauce, chili sauce, sesame seeds, and honey in a small bowl. This will create a flavorful sauce to coat your veggies.
- When the vegetables are tender, lower the heat and stir in the sauce mixture. Coat the green beans and red peppers thoroughly, letting them simmer for a minute or two just until everything is combined and heated through.
- Meanwhile, cook the rice noodles according to the package instructions. Once cooked, drain and rinse them under cold water. This helps prevent them from sticking together.
- In a bowl, combine the cooked noodles with fresh basil and a drizzle of sesame oil. Toss gently to ensure the noodles are well-coated and fragrant.
- Now that all your components are ready, set up a wrapping station. You’ll need the strips of eggs, sautéed vegetables, noodles, rice paper wrappers, and a bowl of warm water.
- Soak each rice paper wrapper in warm water for about 10 seconds. You want them soft but still a bit firm, as they will continue to soften once filled. Place the soaked wrapper on a clean, wet cutting board.
- Begin to layer your noodles, a spoonful of the vegetable mixture, and a few strips of eggs onto the wrapper. Carefully roll it up, tucking in the sides as you go to create a neat roll. Repeat this process with the remaining ingredients.
- Once all the spring rolls are wrapped, slice them in half for serving. Pair them with a bowl of soy sauce or your favorite dipping sauce. Enjoy!
Notes
Making ahead is easy; just store the filling in the refrigerator for up to one day. Cook the eggs slowly to avoid browning and keep them soft. Handle rice paper wrappers gently as they can tear easily. Pair the spring rolls with a flavorful dipping sauce like sweet chili or hoisin.