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4.67 from 6 votes

Spring Rolls with Rice & Eggs

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. 
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 24



  • 2 cups cooked long grain white rice like RiceSelect Texmati Basmati Rice
  • 4 hard-boiled eggs, finely chopped or shredded
  • handful of spring green onions, finely chopped
  • 1/4 teaspoon paprika
  • 1/2 teaspoon unrefined salt
  • 2 tablespoons mayonnaise

Cooking Rolls:

  • 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.