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

Egg potato rice paper roll is a delicious, easy-to-make dish perfect for a snack or light lunch. It’s made with simple ingredients and paired perfectly with a peanut butter dipping sauce.

egg potato rice paper roll

Roll wrappers are a must-buy whenever I visit Asian grocery stores. My favorite thing to do is experiment with different fillings inside.

They are a popular Vietnamese dish known for its fresh and healthy ingredients wrapped in translucent rice paper. However, variations of rice paper rolls can also be found in other Asian countries with unique twists and flavors.

The filling can be made with various ingredients, such as meat, seafood, or tofu. The dish can also be spicy or mild, depending on your taste.

egg-potato-paper-roll

Here’s an easy and simple recipe for pan-fried egg potato rice paper rolls.

Table Of Contents

Ingredients for Egg Potato Rice Paper Roll

ingredients - egg potato rice paper roll

ingredients- peanut butter sauce

#Egg

  • 3 eggs

#Vegtables

  • 4 medium-sized potatoes
  • ⅓ cup chopped onion
  • ¼ cup chopped cilantro
  • 1 tsp garlic powder

#Paper Roll

#Seasoning

  • Salt to taste
  • Pepper to taste

#Oil

  • 2 tbsp oil

#Peanut Dipping Sauce Ingredients

  • ½ tsp minced garlic
  • ½ tsp soy sauce
  • 2 tbsp hot water
  • 1 tbsp peanut butter
  • red chili pickle (optional)

How To Make Pan-Fried Egg Potato Rice Paper Roll?

#1. Boil potato and egg in a pot for 10-15 mins on a medium-high heat.

Note: While boiling potatoes cut them into halves before boiling them. They’ll cook faster and more evenly this way.

#2. Once boiled, peel potatoes and egg. Mashed it and set it aside in the bowl.

#3. Add chopped onion, cilantro, and all seasonings to the bowl. Mix everything well.

Add onion, cilantro and garlic.

#4. 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.

NOTE: Be careful not to soak paper roll too long, as it can become sticky and difficult to handle.

#5. 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.

ADD FILING TO THE CENTER OF THE PAPER ROLL.

#6. 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.

Note: If the rice paper is particularly fragile or prone to breaking, you can use two sheets instead of one.

#7. Repeat the process with the ten rice paper sheets and filling.

REPEAT THE PROCESS.

#8. 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 Paper Roll from the pan and place them on a paper towel. (Soak up excess oil.)

#9. In a bowl, combine peanut butter, soy sauce, garlic, red chili pickle and warm water. Make sure everything is well mixed until the sauce is smooth.

Note: You can add sesame seeds to make it more flavorful.

Serving & Storing Tips

#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.

Variations of Egg Potato Rice Paper Roll

Pan-Fried Paper Roll is delicious and easy to prepare. This dish is versatile and can be customized to suit different dietary needs and preferences. Here are some variations of the Egg Potato Paper Roll:

  • Vegetarian: For a vegetarian version of the Egg Potato Paper Roll, omit the egg and add more vegetables, such as carrots, mushrooms, and bell peppers. You can also add tofu or tempeh for extra protein.
  • Spicy: Add chili flakes or hot sauce to the filling if you like spicy food. You can also use spicy sausage or ground beef instead of regular meat.

Other Recipes

Here are the other recipes you might enjoy. They are easy to make and incredibly delicious.

Don’t forget to comment and rate this recipe if you enjoy it.

Happy cooking 🙂

Frequently Asked Questions

1. What is the difference between egg roll paper and rice paper roll?

Egg roll paper and rice paper rolls are both popular types of rolls in Asian cuisine. Still, they have several differences. Rice paper rolls are thin sheets of translucent rice paper made from rice starch or rice flour, water, and salt, whereas egg roll paper is made from wheat flour and often contains eggs.

Egg roll paper is usually deep-fried, giving them a crispy, golden brown exterior, whereas rice paper rolls are usually served fresh and cold. However, some cuisines also have fried versions.

2. Can you pan-fry rice paper rolls?

Rice paper rolls are typically used to make fresh spring rolls but can be fried. When fried, they become crispy and golden.

However, remember that rice paper is thinner than typical egg roll wrappers, so it can become very crispy and delicate when fried. Always be careful when handling fried rice paper rolls.

egg-potato-paper-roll
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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.
Prep Time5 minutes
Active Time35 minutes
Total Time40 minutes
Course: Snack
Cuisine: Asian
Keyword: Egg potato pan fried paper roll, Egg potato rice paper roll
category: Snacks
Yield: 10 pieces

Equipment

Ingredients

Egg

  • 3 eggs

Vegetables

  • 4 medium-sized potato
  • cup chopped onion
  • ¼ cup chopped cilantro
  • 1 tsp garlic powder

Seasoning

  • salt to taste
  • pepper to taate

Oil

  • 2 tbsp any vegetable oil

Paper roll

Peanut Sauce

  • 1 tbsp peanut butter
  • ½ tsp soy sauce
  • ½ tsp minced garlic
  • 2 tbsp warm water
  • red chili pickle (optional)

Instructions

  • Boil potato and egg in a pot for 10-15 mins on a medium-high heat.
    BOIL POTATO EGG IN WATER.
  • Once boiled, peel potatoes and egg. Mashed it and set it aside in the bowl.
    PEEL EGG AND POTATO
  • Add chopped onion, cilantro, and all seasonings to the bowl. Mix everything well.
    Add onion, cilantro and garlic.
  • Fill a shallow dish or large plate with warm water. Dip the rice paper.
    Take one sheet of rice paper and immerse it in the water for about 10-15 seconds or until it becomes soft and pliable.
    SOAK RICE PAPER IN WATER.
  • 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.
    ADD FILING TO THE CENTER OF THE PAPER ROLL.
  • 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.
    fold from the left side.
  • Repeat the process with the remaining rice paper sheets and filling ingredients.
    REPEAT THE PROCESS.
  • 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 Paper Roll from the pan and place them on a paper towel. (Soak up excess oil.)
    ADD OIL. ONC EHOT, ADD ROLL ONE BY ONE.

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.
    PEANUT BUTTER SAUCE.

Video

Notes

#1. Be careful not to soak the rice paper roll long, as it can become sticky and difficult to handle.
#2. If the rice paper is particularly fragile or prone to breaking, you can use two sheets instead of one.
#3. While boiling potatoes cut them into halves before boiling them. They’ll cook faster and more evenly this way.
#4. You can add sesame seeds to the sauce to make it more flavorful.
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Hi, I'm Jeena, and I'm the author of Chaos of Flavor, a food blog dedicated to my love for cooking.  As someone who is deeply rooted in Nepalese culture, I enjoy sharing my passion for Nepalese cuisine through my recipes, including fusion recipes, which you'll find plenty of on my blog. Join me on my blog to stay up-to-date with my latest recipes :)

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