Ria's Tiffin: Egg & Potato Nepali Wrap (Rice Paper) + Carrot Sticks

Ingredients

• 2 pieceRice paper wrappers (large, 22cm)
• 2 pieceBoiled egg
• 1 mediumBoiled potato (pre-cooked, cooled)
• 1 tspButter
• 0.25 tspTurmeric powder
• 0.25 tspCumin powder
• 0.125 tspRed chilli powder
• 0.25 tspSalt
• 1 tbspFresh coriander leaves (chopped)
• 1 pieceSpring onion (finely sliced)
• 0.5 tspLemon juice
• 1 mediumCarrot (peeled, cut into sticks)

Method

1. 1

   Peel the pre-cooked boiled potato and mash it well in a bowl. Add butter, turmeric, cumin, red chilli powder, salt, lemon juice, chopped coriander, and sliced spring onion, then mix everything together until combined.

2. 2

   Peel the boiled eggs and slice them into rounds or roughly chop them, then fold gently into the spiced potato mash so the egg pieces stay visible and chunky.

3. 3

   Fill a wide shallow dish or plate with warm (not boiling) water. Dip one rice paper wrapper for about 10–15 seconds until it just turns pliable but not fully soft, then lay it flat on a clean damp surface.

4. 4

   Place half the egg-potato filling in a line across the lower third of the wrapper, leaving a 3cm border on each side. Fold in the sides, then roll up firmly from the bottom like a spring roll. Repeat with the second wrapper and remaining filling.

5. 5

   Pack the wraps whole or sliced in half into a lunchbox lined with a piece of baking paper to prevent sticking. Tuck the carrot sticks alongside in a separate compartment or small bag.