These Spring Rolls with Rice and Eggs makes a fun and filling appetizer. Stuffed with fragrant basmati rice, hard boiled eggs and garden green onions. Cooked in a healthy fat, you won’t be able to stop at just one.
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My family is always hungry.
Let’s start with that. It’s no surprise that the fridge is constantly raided and “what can I eat” is a perpetual cry from all corners of the home. Needless to say, I’m constantly thinking of ways to keep my boys’ tummies full for at least 30 minutes (on a good day!).
I suppose I scored a win with my family since they naturally love rice and since this humble grain is a great tummy-filler and an avenue for more nutrition (read on why), I make a large pot on a weekly basis.
White rice nutritional?
Health consumers far and wide have been inundated with articles and health fact sheets that brown rice is healthier, brown rice has more fiber, brown rice is a whole grain, on and on and on. Brown rice has been considered the “healthier” choice because it still has the bran, but it also happens to be chock full of phytate and other antinutrients.
White rice on the other hand, though considered void of nutrients, can be prepared in a way to deliver more nutrition to your body by first soaking the rice and then cooking it in bone broth. And because white rice does not contain the bran, it by default does not contain the anti-nutrients present in brown rice.
Preparation of White Rice
When I prepare rice for my family, I always do the soak and cook in bone broth method. Start by rinsing the rice well, so water runs clear. I then completely cover the rice with enough water to allow for expansion and set overnight.
I’ve learned it’s not necessary to add an acidic medium such as whey, yogurt, or apple cider vinegar as the soaking method is sufficient to release those anti-nutrients. The following morning, drain the water (no need to rinse) and dump the soaked rice into a pot full of simmering bone broth with a 1:2 ratio (rice to broth). Season with salt and I always like to add butter for good measure. Lots of butter.
Following this method assures you have the most nutritious form of this seemingly-meager grain.
Basmati Rice for the Win
Perfectly cooked rice (in bone broth as mentioned above!), pastured eggs and green onions fresh from the garden, all encompassed in a crispy rice wrapper and cooked to perfection in a blend of coconut oil and pastured butter is a wonderful treat as a snack or a fun appetizer. This can also be prepared in advance and set on a sheet uncooked to flash freeze for those unexpected hunger pangs. That’s a great use of leftover rice! #nowaste
I used Texmati Long Grain American White Rice from RiceSelect to make these spring rolls. Their non-GMO verified, fragrant basmati rice gave a perfect nutty flavor to these treats. Accompanied with pastured eggs and fresh green onions, it was a matchless combination that makes heads turn and tummies full.
Spring Rolls with Rice & Eggs
Preparation of these rolls can be a bit finicky, but it’s worth it, (so-says-my husband-who-never-makes-these-rolls-to-begin-with-but-that’s-a-story-for-another-day!) I will intercede and add that I do love having these in the freezer for quick snacks, so in a sense it totally is worth it having something quick and easy to prepare.
Also, wanted to mention an unusual ingredient to these rolls are the actual rice wrappers or sometimes called rice papers. THESE are the only non-GMO verified wrappers I was able to source though they are currently unavailable on Amazon. I’ve used THIS brand in the past with great success. Because we consume these rolls more as a treat and a snack versus a full meal, I’m comfortable with it being from another country. I just make sure it’s not from China and instead look for Vietnam or Thailand labels.
Cooking with Rice Wrappers
This is the finicky part but rest assured gets easier with practice. These thin, translucent sheets must first be fully submerged in lukewarm water until it becomes pliable, 20-30 seconds. Remove the rice paper carefully, shaking excess water and lay it on work surface. Spoon about tablespoon of rice-egg-green onion mixture onto the bottom 1/3 of the rice paper so it’s easier to roll. Gently, pull up the bottom of the paper and roll over the filling. Then flap the sides into the center and continue to roll into a very tight roll, pressing out any air bubbles that may have formed and shaking off excess water.
You’ll become more comfortable with practice. After rolling each piece, set it aside on a sheet or cutting board. You want to have 8-10 rolls before heating up the skillet.
- After the wrappers have been hydrated in water, be careful handling them so as not to rip it.
- Take care not to get rice papers wet together as they will stick to each other.
- For the rolling surface, I recommend a plastic cutting board. I used my giant wood cutting board since I don’t have a plastic one but find that the rice papers tend to stick to the wood more.
- Don’t overstuff the rolls, instead begin with a small amount of filling and add more as needed, depending on the size of your rice paper. Again, practice is key.
Spring Rolls with Rice & Eggs
- 24 Rice paper or wrappers
- 1/2 cup of high heat cooking fat such as coconut oil
Sour Cream Dip:
- 1 cup sour cream
- 1 teaspoon unrefined salt
- 2 garlic cloves, minced
- 1 tablespoon fresh dill, chopped
Making the filling:
- Combine cooked rice, chopped green onions, chopped eggs, mayonnaise, and spices together well in a medium bowl. Set aside.
Rolling Rice Wrappers:
- Submerge rice paper, one at a time, in lukewarm water until it becomes pliable, 20-30 seconds. Remove the rice paper carefully, shaking excess water and lay it on work surface. Spoon about tablespoon of filling onto the bottom 1/3 of the rice paper so it's easier to roll. Gently, pull up the bottom of the paper and roll over the filling. Then flap the sides into the center and continue to roll into a very tight roll, pressing out any airbubbles that may have formed and shaking off excess water.
- After rolling each piece, set it aside on a sheet or cutting board. You want to have 10-12 rolls before heating up the skillet.
Cooking Spring Rolls:
- When you have at least 8 rolls prepared, heat large cast iron skillet and melt coconut oil, butter, or avocado oil (I use blend of coconut and butter). You want to be sure the fat is very hot before inserted the rolls into it so they brown perfectly. Cook the rolls about 5-7 minutes on each side or until golden brown.
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