Egg Salad Spring Rolls
Prep time
Total time
A flavorful and simple wrap with rice paper, egg salad, and vegetables with a slightly spicy sauce you'll devour.
Recipe type: Main Dish, Appetizer
Cuisine: Vietnamese, American
Serves: 4 servings
  • 4 rice paper wraps
  • 4-6 hard-boiled eggs
  • 1/4-1/3 cup mayonnaise
  • 1/4 teaspoon dry or prepared mustard
  • salt and pepper, to taste
  • 1 watermelon radish, sliced thinly
  • 1- 1 1/2 cups leafy greens, soft greens work well for wrapping spring mix, or spinach.
  • 1 medium carrot, cut into thin strips
  • 1 6inch cucumber, cut into thin strips
  • 4 rice paper wrappers (usually found in the Asian section of the grocery store)
  1. Make the eggs salad by combining the diced hard-boiled eggs with mayo, then adding some mustard, salt, and pepper.
  2. Prepare all the vegetables and have everything ready on the counter lined up so it's easy to assemble the spring rolls.
  3. Place cold water into a bowl big enough to lay down a rice paper wrapper.
  4. When you're all ready place one wrapper at a time into the water and let it sit for a minute, once it's soft and pliable, remove it and place it on your work surface (I use a wood chopping block) then add in the ingredients, the first item you place on the wrapper will show on the outside, I place the watermelon radishes so you would see them., then the lettuce, egg salad, carrot, and cucumber.
  5. Then wrap the ends over first, then roll it from the front to back so the wrapper sticks to itself.
  6. Repeat until all 4 are wrapped.
  7. Serve immediately or wrap in plastic wrap and refrigerate for up to two days.
  8. This recipe can be easily multiplied to accommodate any amount of servings easily.
Recipe by Created by Diane at