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Veggie-Cheddar Spring Rolls Recipe

   
 

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     Veggie-Cheddar Spring Rolls

Category   Appetizers
Sub Category   None
Preptime   25 minutes

Ingredients
3 eggs
Salt ad freshly ground pepper
8 rice paper wrappers
16 fresh mint leaves
Approximately 2 1/2 cups vegetables (1/2 cucumber, 1 carrot, 1/2 bell pepper), julienned
8 sprigs of cilantro
90g extra old cheddar, cut into 4 sticks
90g appletree smoked cheddar, cut into 4 sticks
 

Instructions
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, please 2 mint leaves, a strip of omelette, 1/8 of the vegetables, a spring of cilantro and a stick of cheese on the thirst third of the wrapper, leaving a 1' 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. Alternate the 2 cheese so that each serving of 2 rolls includes both cheeses.
Serve with a small bowl of homemade or store-bought nuoc cham for dipping.


Originally Submitted
3/7/2015





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