Nice to eat meatless once in while, that's why I decided to make fresh chilled vegetable in Vietnamese Roll, perfect food for summer. It's very light and nutritious, and I added scrambled eggs so I won't feel like I'm eating grass (kidding) ;). This one has no exact recipe.
Vietnamese roll sheet (or any spring roll)
2 eggs, scrambled
salt and pepper to taste
extra-virgin olive oil
mayonnaise (or any dressing)
In a pan, saute the carrot, cucumber and cabbage, season with salt and pepper. Cook just for few minutes ( do not overcooked). Let it cool. Steep the Vietnamese roll in a warm water for at least ten seconds. Place vegetable mix and egg on one side spring roll. Fold one side, then fold left and right and roll forward to the mixture. Chill for few minutes before serving. Serve with dressing of your choice.
Note: You can also deep-fry spring rolls.
Almost weekend, Have one friends!