Prep Time

25 minutes


Makes 12 rolls.


3 eggs
¼ cup Buderim Ginger Marmalade
1 spring onion, finely sliced

Spray oil
1 large carrot, finely grated
1 cup finely shredded Iceberg lettuce
½ Lebanese cucumber, cut into 12 batons
12 fresh mint leaves
12 pieces of coriander
12 x 22cm rice paper rounds

Dipping Sauce
½ cup Hoisin sauce
¼ cup roasted peanuts, finely chopped


  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.

Helpful Notes

Tip: If you can find Vietnamese mint use this as an alternative or as well as the other mint.

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