Ingredients:

  • 4 large eggs (200g)
  • 4 slices lean center-cut bacon, diced (60g)
  • ½ cup shredded mozzarella or feta cheese (56g)
  • 2 stalks spring onions, thinly sliced (30g)
  • 1 cup fresh baby spinach, chopped (30g)
  • ¼ tsp salt (1.5g)
  • ¼ tsp black pepper (1g)
  • 10 sheets circular rice paper (150g)
  • 2 tbsp avocado oil (30ml)

Instructions:

  1. In a skillet over medium heat, sauté the diced lean bacon until crisp.
  2. Whisk eggs with salt, pepper, and sliced spring onions in a bowl.
  3. Pour the egg mixture over the bacon. Stir gently over medium-low heat until the eggs are just set but still slightly moist (soft-curd).
  4. Fold in the chopped spinach and shredded cheese until the cheese begins to melt. Remove from heat immediately to prevent overcooking.
  5. Dip one sheet of rice paper into warm water for 5–10 seconds until pliable but not overly soft.
  6. Lay the paper flat on a clean surface, place a generous spoonful of the egg mixture in the center, fold in the sides, and roll tightly into a secure cylinder. Repeat for all 10 rolls.
  7. Preheat air fryer to 375°F (190°C).
  8. Lightly brush the exterior of each roll with avocado oil.
  9. Place rolls in the basket ensuring they do not touch. Air-fry for 8–10 minutes, flipping halfway through, until golden brown and crispy.