Home Recipes Pepper Jack Cheese Summer Rolls

Pepper Jack Cheese Summer Rolls

Get everybody involved in creating a fun and hearty vegetable-based snack.
Serves 6. Recipes courtesy of the US Dairy Export Council.

	Filling
70 g	Carrots, peeled, and finely shredded
12 g	Coriander Leaves, fresh
2	Onions, green, finely chopped
75 g	Cabbage, red, finely chopped
250 g	U.S. Pepper Jack Cheese, coarse shredded
14	Rice Papers
150 g	Rice Noodles, thin
	Dipping Sauce
60 ml	Soy Sauce
30 ml	Lemon Juice
5 ml	Sesame Oil
1	Clove Garlic, crushed
5 g	Sesame Seeds, roasted

Step 1
Bring 1 L of water to a boil on high heat.
Step 2
Turn off the heat and soak the rice noodles in the hot water for about 10 minutes or until they soften.
Step 3
Drain the noodles and allow to cool.
Step 4
Mix the carrots, coriander leaves, onions, cabbage, and rice noodles in a bowl and set aside.
Step 5
Soften the rice papers by soaking them, one by one, in room temperature water for 30 seconds, then transfer carefully to a clean plate.
Step 6
Assemble the rolls by placing horizontally 1 tablespoon of the filling in the center of the rice paper and top with Pepper Jack cheese. Fold the sides over the filling, then roll the rice paper tightly without breaking the paper. Repeat the same procedure with the remaining papers. Chill for about 10 minutes.
Step 7
Add the dipping sauce ingredients to a bowl and mix together. Add the roasted sesame seeds on top.
Step 8
Serve the summer rolls cold with dipping sauce.

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