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.
https://prepareandnourish.com/Spring Rolls with Rice & Eggs https://prepareandnourish.com/rice-green-onions-spring-rolls/