Egg Potato Rice Paper Roll (Easy Pan-Fried Roll)

Enjoy the delightful combination of eggs and potatoes wrapped in rice paper. It is crispy on the outside, tender on the inside, and pan-fried to perfection.

📝 Ingredients

• 3 eggs
• 4 medium-sized potato
• 1/3 cup chopped onion
• 1/4 cup chopped cilantro
• 1 tsp garlic powder
• salt to taste
• pepper to taste
• 2 tbsp any vegetable oil
• 10 sheets rice paper roll (Vietnamese roll)
• 1 tbsp peanut butter
• 1/2 tsp soy sauce
• 1/2 tsp minced garlic
• 2 tbsp warm water
• red chili sauce (optional)

👨‍🍳 Instructions

1. 1Boil potato and egg in a pot for 10-15 mins on a medium-high heat.
2. 2Once boiled, peel potatoes and egg. Mashed it and set it aside in the bowl.
3. 3Add chopped onion, cilantro, and all seasonings to the bowl. Mix everything well.
4. 4Fill a shallow dish or large plate with warm water.
5. 5Dip the rice paper.
6. 6Take one sheet of rice paper and immerse it in the water for about 10-15 seconds or until it becomes soft and pliable.
7. 7Lay the soaked rice paper flat on a clean, damp surface like a cutting board or pastry mat.
8. 8Place 1½ tbsp fillings in the center of the rice paper, leaving some space at the edges for folding.
9. 9Lift 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.
10. 10Repeat the process with the remaining rice paper sheets and filling ingredients.
11. 11--- Frying Pan Roll ---
12. 12Heat oil on a pan.
13. 13Once the oil is hot, place the rolls in the pan and cook for 2-3 minutes until they turn golden brown.
14. 14Flip the rolls and cook the other side until they also turn golden brown.
15. 15Once done, remove the egg potato paper roll from the pan and place it on a paper towel. (Soak up excess oil.)
16. 16--- Peanut Sauce ---
17. 17In a bowl, combine peanut butter, soy sauce, garlic, and warm water. Make sure everything is well mixed until the sauce is smooth.