Recipe: All you need is cheese

Chef Thompson Tran offers a recipe for  crisp and tender spring rolls present a satisfying combination of fresh flavours and contrasting textures.

These crisp and tender spring rolls present a satisfying combination of fresh flavours and contrasting textures.

Ingredients

• 3 eggs
• Sal
• 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

Preparation

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.

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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.

Greens and Cream Cheese penne

A perfect spring supper: it has both a warming, comfort-food quality and the fresh flavour of tender greens.

Ingredients

• 3/4 lb (375 g) penne rigate
• 1 tbsp (15 mL) butter
• 3 cloves garlic, minced
• 1 French shallot, minced
• 1 bunch of green onions, cut into 1˝ (2.5 cm) lengths
• 1 package of asparagus, cut into 2˝ (5 cm) lengths
• 1 cup (250 mL) frozen green peas
• Salt and freshly ground pepper
• 8 oz (240 g) Canadian Cream Cheese
• 2 tbsp (30 mL) fresh chives, chopped
• 1 tbsp (15 mL) lemon zest

Preparation

Cook pasta according to package instructions.

Meanwhile, in a saucepan, melt butter over medium heat and cook garlic with shallot, onions and asparagus for 5 minutes.

Add peas and cook 2 more minutes. Season with salt and pepper.

Pour 1½ cups (375 mL) of pasta cooking water into saucepan and add cream cheese. Let cheese melt and stir until smooth.

Drain pasta and add to saucepan with chives and lemon zest; mix together and serve.

 Cheese alternatives: Canadian Ricotta, Mascarpone, Cottage Cheese.

More Global BC recipes are available here