🌯 Omelette and gochujang spring rolls

4 rolls · prep 30 min · cook 10 min

Ingredients

• 4 rice paper sheets
• 200 g rice noodles
• 6 eggs
• 1 tsp gochujang
• 1/4 red cabbage, finely shredded
• 1 avocado
• 1 bunch chives
• Mayonnaise
• Sweet chilli sauce: 1 garlic clove, 1 fresh chilli (optional), 1 tbsp grated ginger
• 1 tsp Espelette pepper, 70 ml water, 1 tsp sugar
• 1 tbsp fish sauce, 1 tsp cornstarch

Method

1. Cook the rice noodles as per the packet, rinse under cold water and drain well.
2. Beat the eggs with the gochujang and make a thin omelette in a pan, without colouring it. Cool and cut into strips.
3. Sauce: fry the garlic, chilli and ginger, add the water, sugar, fish sauce and Espelette pepper. Bring to a simmer, then thicken with the cornstarch slaked in cold water. Cool.
4. Dip a rice paper sheet in warm water for a few seconds and lay it on a damp cloth.
5. Fill the lower third: a line of mayonnaise, red cabbage, noodles, omelette strips, sliced avocado and chives.
6. Fold the bottom over the filling, tighten, fold in the sides then roll up firmly.
7. Serve cold, halved on the diagonal, with the sweet chilli sauce.

Adapted from Whoogy's (YouTube)

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