Dairy Farmers of Canada

Veggie-Cheddar spring rolls

Our dietitians' favourite

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
Yields 4 servings
veggie cheddar spring rolls


  • 3 eggs
  • Salt
  • 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
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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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Nutritional information

Per serving
Energy: 313 Calories
Protein: 16 g
Carbohydrate: 19 g
Fat: 19 g
Fibre: 1.8 g
Sodium: 603 mg

Top 5 Nutrients

(% DV*)
Calcium: 31 % / 341 mg
Selenium: 54 %
Vitamin A: 44 %
Vitamin B12: 41 %
Vitamin C: 53 %