Post sponsored by Pete and Gerry’s Organic Eggs. See below for more details.
What’s my favorite summer food? Anything portable as I feel like I’m always on the move! These spring rolls are packed with cooked green beans, herby noodles, and to bring it all together, fried egg. It’s a perfect on-the-go meal for me!
Loaded up with Vegetables
I think there’s no better thing than having a hand-held option to eat a delicious array of vegetables. It’s easy to load them up with any of the seasonal vegetables. During the summer, you could also add cucumbers, different types of peppers, greens, cabbage, or eggplant.
During the cooler months, this would also work well with carrots, sweet potatoes, spinach, chard, and/or kale.
Make it a meal: Pete and Gerry’s Organic Eggs
Beyond the delicious array of vegetables, these spring rolls are also great as a meal with help from Pete and Gerry’s Organic Eggs. One of the reasons I like using these eggs is because I know they come from small family farms that are dedicated to humanely raising chickens and ensuring care of the land for future generations.
When it comes to spring rolls in the summer, basil is the obvious choice. However, it’s not the only option. A few other ways to jazz up the rice noodles include cilantro, mint, dill, or parsley. Some of these options are better for the fall/winter vegetables but I’ve yet to find a combination I don’t like.
I love adding rice noodles to the rolls as a way to bulk up the overall bite. I prefer the smaller brown rice noodles but I’ve also used thicker ones in the past. Of course, you don’t have to use noodles at all. I’ll occasionally swap out the noodles for lettuce or spinach.
Finally, there are a few different types of wrappers. There’s round/square and white/brown. While I like using brown rice papers, I find they are a bit tougher to roll. I’ve been sticking to the smaller 6” white wrappers, which is what I used for this recipe.
Disclosure: This recipe was created in partnership with Pete and Gerry’s Organic Eggs. All thoughts and opinions are my own. It’s content like this that helps me keep this site running to provide the vegetarian recipes you see every week. continue reading