This isn’t your average egg salad—it’s a high-fiber, protein-rich, anti-inflammatory power wrap built to support hormone balance, digestion, and energy. The combo of hard-boiled eggs, white beans, turmeric, and crunchy veggies is wrapped in rice paper and pan-fried until golden for a satisfying, hand-held meal that hits every note: creamy, crisp, and craveable.

Ingredients 

(Makes 2 wraps)

• 2 hard-boiled eggs, chopped
  
  
• ½ cup white beans (cooked or canned, drained and rinsed), smashed
  
  
• 1 green onion, finely sliced
  
  
• ¼ cup grated carrot
  
  
• ¼ tsp ground turmeric
  
  
• Pinch of chili flakes or powder (optional)
  
  
• Sea salt and black pepper, to taste
  
  
• 1–2 tsp extra virgin olive oil
  
  
• 2 large rice paper sheets
  
  
• Ghee or avocado oil, for pan-frying
  
  

 Instructions

1. In a bowl, combine the chopped eggs, smashed white beans, green onion, grated carrot, turmeric, chili, olive oil, salt, and pepper.
   
   
2. Mix well until creamy and evenly combined.
   
   
3. Soften each rice paper sheet by dipping it briefly into warm water, then place it flat on a clean surface.
   
   
4. Spoon half the mixture into the lower third of each sheet and roll tightly like a burrito, tucking in the sides.
   
   
5. Heat a nonstick skillet over medium heat and add a small amount of ghee or avocado oil.
   
   
6. Pan-fry each wrap for 1–2 minutes per side, until golden, crisp, and heated through.
   
   
7. Serve hot, sliced in half with a side of greens, pickled veggies, or a tahini dip.
   
   

Notes

• Best eaten fresh, but wraps can be pre-rolled and pan-fried when ready to serve.
  
  
• To make it vegan, sub mashed tofu for egg.
  
  

Great for luteal phase support—packed with protein, fiber, and anti-inflammatory spices.

With Love & Nourishment,

The Nourish Kitchen