Veggie-Cheddar Spring Rolls | What you eat

Ingredients

• 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