Egg Salad Fresh Roll
Homemade egg salad loaded with pickles and jalapenos, stuffed into a rice paper wrapper and wrapped tight into a fresh roll! The flavors and textures in this fresh roll are crazy! I know a lot of people might thing the texture is weird but it worked well for me. Anything to help me shovel egg salad into my face is a good thing!
The inspiration for this recipe
I wanted to do a deviled egg fresh roll, but I was having trouble coming up with how I was going to do it. I also knew the textures would be off for some people. When I decided it would be egg salad instead of deviled egg, it came together a bit easier for me. It just felt better! The texture would maybe be slightly less weird for people? Plus I could put half eggs right in there so you could see them from the outside.
Make the egg salad
Boil a dozen eggs first. Cut 5 in half and put them in the fridge for later. Smash the other seven and make the egg salad with it. I added mayo, mustard, pickles, jalapenos, grated onion, chives, paprika, gochugaru, and celery salt. And of course regular salt too! Be cautious as you add the ingredients, because you want the egg salad to be thick so it can fit in the fresh roll and keep structural integrity.
Make the dipping sauce
The sauce is simply soy sauce, rice vinegar, honey, mustard, and sriracha. I wanted to still have a soy sauce based sauce like you would with the fresh roll. Plus we all know how well soy sauce goes with eggs! Mix it up and pop it into the fridge for later.
Assemble the egg salad fresh rolls!
Dip the rice paper for a few seconds, then press the eggs and pickles down on top. Next add egg salad and roll it up!
Make the egg salad fresh rolls as tight as you can. Don’t worry if they don’t feel super tight. I thought I made mine tight enough, but when I cut them in half they felt loose. I almost threw out the whole recipe! Then I realized, I can add more egg salad to these now that they are cut. It worked great! I really stuffed the egg salad into the rolls and added as much as I could. It saved the day, and made them easier to stand, hold, and eat!
Serve the egg salad fresh rolls
Serve the cut rolls on a plate with the dipping sauce. As you can see, after I stuffed them a bit extra, the filling held inside the roll great!
So much flavor in these egg salad fresh rolls, and the soy sauce is the perfect compliment.
I still understand that the textures might be a little weird for some people, but for me it was just right!
Twists on this recipe
The main key I want people to remember here is to stuff extra egg salad into the rolls after you cut them. If you have never made egg salad before, this is the baseline recipe I referenced to make sure I wasn’t missing anything important. Then I made it my own!
If you want more egg salad goodness, check out my egg salad burger. It’s one of my faves!
Egg Salad Fresh Roll
Ingredients
Dip
- 1/4 cup soy sauce
- 1 teaspoon rice vinegar
- 1 tablespoon dijon mustard
- 2 tablespoons honey
- 1 teaspoon sriracha
Egg salad
- 12 eggs
- 1/2 cup mayo
- 2 tablespoons Dijon mustard
- 1/4 cup diced pickles
- 1/4 cup diced jalapeno red and green if possible
- 2 tablespoons grated onion
- 1 teaspoon minced chives
- 1 teaspoon celery salt
- 1 teaspoon gochugaru chili flakes
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
Roll
- 15 thin pickle slices dried on paper towels
- 5 rice paper wrappers
Instructions
- Mix the dip ingredients well and set aside in the fridge until ready to use
- Bring a pot of water to a boil. Add in the eggs and boil about 9 minutes. Transfer to an ice bath. I like to slightly break the eggs by transferring them into the ice aggressively. Having thin cracks will help you peel them later
- Peel the eggs. Choose the 5 best looking eggs. Slice them in half the long way as if you were making deviled eggs. Put them in the fridge until it's time to build the rolls.
- Use a potato masher to smash the remaining eggs one by one and add the broken up eggs into a large bowl. Add the remaining egg salad ingredients to the bowl and mix it well. You want this mixture to be on the dryer side, not saturated with the sauce. Adjust accordingly as needed. Place in the fridge covered until ready to use.
- One by one, dip a rice paper into water for about 3 seconds, then place on the work surface. Sometimes depending on the brand, if the rice paper is thin you will need to do two of them, but I only needed one that day.
- Place two egg halves open face side down onto the paper, then place 3 pickle slices next to them. Add egg salad to the middle. Fold half of the wrapper over so that the two eggs will be on each half of the finished roll. Squeeze and form the shape of the roll now, making it as tight as you can.
- Fold in the sides, and continue to roll it up.
- Repeat with all 5 and don't worry if they do not feel full enough, or if there seems to be extra egg salad.
- Slice the rolls and then stand them up vertically with the slice facing up. Press the filling into the rolls, and use the leftover egg salad to fill them up a little more and make sure the rice wrapper is tight and full. This will make them look better, and be easier to eat.
- Serve with the sauce on the side for dipping