I love how this blend of egg, potato, and rice paper comes together in this easy-to-make roll. It’s perfect for appetizers and is made even better with a homemade creamy peanut butter sauce.
Egg Potato Rice Paper Roll
Egg Potato Roll is such a simple, filling, and absolutely delicious roll. I must say, roll wrappers are a must-buy whenever I visit Asian grocery stores.
My favorite thing to do is experiment with different fillings inside, and this recipe is perfect for anyone who adores the combo of eggs and potatoes.
You can customize the filling with all sorts of ingredients, from meat and seafood to tofu, and spice it up or keep it mild to suit your taste. It’s such a versatile dish!
Here’s an easy and simple recipe for pan-fried egg potato rice paper rolls.
Ingredients
Main ingredients: Potatoes, eggs, and 10 Vietnamese roll wrapper (You can use any Vietnamese paper roll)
Seasoning: Salt, black pepper, and garlic powder.
Other: Onion, cilantro, and oil.
Peanut Dipping Sauce Ingredients: Garlic, soy sauce, peanut butter, hot water, and red chili sauce (optional).
Instructions
- Boil potato and egg in a pot for 10-15 mins on a medium-high heat.
- Once boiled, peel potatoes and egg.
- Mashed it and set it aside in the bowl.
- Add chopped onion, cilantro, and all seasonings to the bowl. Mix everything well.
Note: While boiling potatoes cut them into halves before boiling them. They’ll cook faster and more evenly this way.
- Fill a shallow dish or large plate with warm water.
- Take one sheet of rice paper and immerse it in the water for about 10-15 seconds or until it becomes soft.
- Lay the soaked rice paper flat on a clean, damp surface like a cutting board or pastry mat. Place 1½ tbsp fillings in the center of the rice paper, leaving some space at the edges for folding.
NOTE: Be careful not to soak paper roll too long, as it can become sticky and difficult to handle.
- Lift the edge of the rice paper closest to you over your filling, and fold the left and right sides toward the center.
- Continue to roll the rice paper away from you, tucking in the sides as you go, until it’s fully wrapped.
- Repeat the process with the ten rice paper sheets and filling.
Note: If the rice paper is particularly fragile or prone to breaking, you can use two sheets instead of one.
- Heat oil on the pan. Once the oil is hot, place the rolls in the pan and cook for 2-3 minutes until they turn golden brown.
- Flip the rolls and cook the other side until they also turn golden brown.
- Once done, remove the egg potato roll from the pan and place it on a paper towel. (Soak up excess oil.)
- In a bowl, combine peanut butter, soy sauce, garlic, red chili pickle, and warm water. Mix well until the sauce is smooth.
Note: You can add sesame seeds to make it more flavorful.
Serving & Storage
Serving
- Serve egg potato paper fried roll with the peanut butter dipping sauce or any sauce of your choice.
Storing
- When it comes to storing egg potato paper rolls, it is important to keep them in an airtight container in the refrigerator. This will help keep them fresh for 2-3 days. If you plan on storing them for longer, it is recommended that you freeze them instead.
Other Recipes
Here are the other recipes you might enjoy. They are easy to make and incredibly delicious.
Equipment
- Non-sticky frying pan skillet
- Bowl
- Fork
- Pastry mat
- Spoon
Ingredients
Egg
- 3 eggs
Vegetables
- 4 medium-sized potato
- ⅓ cup chopped onion
- ¼ cup chopped cilantro
- 1 tsp garlic powder
Seasoning
- salt to taste
- pepper to taste
Oil
- 2 tbsp any vegetable oil
Paper roll
- 10 sheets rice paper roll (Vietnamese roll)
Peanut Sauce
- 1 tbsp peanut butter
- ½ tsp soy sauce
- ½ tsp minced garlic
- 2 tbsp warm water
- red chili sauce (optional)
Instructions
- Boil potato and egg in a pot for 10-15 mins on a medium-high heat.4 medium-sized potato, 3 eggs
- Once boiled, peel potatoes and egg. Mashed it and set it aside in the bowl.
- Add chopped onion, cilantro, and all seasonings to the bowl. Mix everything well.⅓ cup chopped onion, ¼ cup chopped cilantro, salt to taste, pepper to taste, 1 tsp garlic powder
- Fill a shallow dish or large plate with warm water.
- Dip the rice paper.10 sheets rice paper roll (Vietnamese roll)
- Take one sheet of rice paper and immerse it in the water for about 10-15 seconds or until it becomes soft and pliable.
- Lay the soaked rice paper flat on a clean, damp surface like a cutting board or pastry mat.
- Place 1½ tbsp fillings in the center of the rice paper, leaving some space at the edges for folding.
- Lift the edge of the rice paper closest to you over your filling, and fold the left and right sides toward the center. Continue to roll the rice paper away from you, tucking in the sides as you go, until it's fully wrapped.
- Repeat the process with the remaining rice paper sheets and filling ingredients.
Frying Pan Roll
- Heat oil on a pan.2 tbsp any vegetable oil
- Once the oil is hot, place the rolls in the pan and cook for 2-3 minutes until they turn golden brown.
- Flip the rolls and cook the other side until they also turn golden brown.
- Once done, remove the egg potato paper roll from the pan and place it on a paper towel. (Soak up excess oil.)
Peanut Sauce
- In a bowl, combine peanut butter, soy sauce, garlic, and warm water. Make sure everything is well mixed until the sauce is smooth.1 tbsp peanut butter, ½ tsp soy sauce, ½ tsp minced garlic, 2 tbsp warm water, red chili sauce (optional)
Video
Notes
Nutrition
If you tried this recipe, please let me know how it turned out in the comments below. If you liked it, remember to rate the recipe. Your feedback helps other readers decide if they want to make this recipe. Thank you!