VIETNAMESE STYLE RICE PAPER ROLLS
1. To make an omelet, whisk eggs until frothy, stir in Buderim Ginger Marmalade and spring onion until well combined.
2. Place a frying pan over medium heat, spray with oil, pour in egg mixture and cook moving around slightly letting uncooked egg to set and flip to cook on other side. Turn out onto a plate and set aside to cool. Slice into 12 pieces.
3. Place 1 rice paper round in a medium bowl of lukewarm water for 15 seconds or until just soft. Place on a clean tea towel or dry bench top.
4. Arrange a little carrot, lettuce and one piece of egg, cucumber and herbs along the centre of rice paper round. Fold ends in and roll up firmly to enclose filling. Repeat with remaining rice paper rounds and filling. Serve with hoisin sauce sprinkled with peanuts.
Tip: If you can find Vietnamese mint use this as an alternative or as well as the other mint.