These crisp and tender spring rolls present a satisfying combination of fresh flavours and contrasting textures. They’re also much easier to make than you might think.
- Prep: 25 min
- Cooking: 6 min
- 3 eggs
- Freshly ground pepper
- 8 rice paper wrappers
- 16 fresh mint leaves
- 2 1/2 cups (625 mL) vegetables ½ cucumber, 1 carrot, ½ bell pepper, julienned
- 8 sprigs of cilantro
- 6 oz (180 g) Canadian Aged Cheddar cut into 8 sticks
- Homemade nuoc cham sauce
- 1/4 cup (60 mL) water
- 2 tbsp (30 mL) fish sauce
- 2 tsp (10 mL) honey or sugar
- 1 tbsp (15 mL) rice vinegar
- 1 tbsp (15 mL) finely grated carrots
- 1/2 tsp (2 mL) hot pepper flakes
- 1 clove garlic minced
Heat a non-stick skillet on medium heat. Beat eggs with some salt and pepper and pour into skillet. Cook eggs 2–3 minutes on each side to make an omelette. Transfer onto a plate and let cool. Cut omelette into 8 large strips.
Fill a large bowl with hot water and soak a rice paper wrapper approximately 15 seconds to soften. Transfer to a work surface. In the following order, place 2 mint leaves, a strip of omelette, 1/8 of the vegetables, a sprig of cilantro and a stick of cheese on the first third of the wrapper, leaving a 1˝ (2.5 cm) border on each side.
Fold in the sides of the wrapper over the filling and then roll into a tight cylinder.
Repeat steps for the remaining 7 wrappers.
Serve with a small bowl of homemade or store-bought nuoc cham for dipping.
Homemade nuoc cham sauce
Place all ingredients in a jar.
Close and shake well. Store in the refrigerator.
Cheese alternatives: Canadian Mild or Medium Cheddar, Gouda.
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Top 5 Nutrients
|Calcium:||31 % / 341 mg|
|Vitamin C:||53 %|
|Vitamin A:||44 %|
|Vitamin B12:||41 %|