Spring rolls with Brie cheese and crudités
Ermitage cheese used : Brie
- 1 half Minibri Ermitage
- 1 quarter of red cabbage
- 2 carrots
- ½ cucumber
- 200g beansprouts soy
- A few leaves of spinach
- Leaves of fresh mint
- 1 tablespoon of nuoc-mam sauce
- 1 tablespoon of rice vinegar
- 1 level tablespoon of granulated sugar
- 3 tablespoons of water
- 1 tablespoon of oil sesame
- 1 clove of garlic
- Optional: sweet pepper
- Clean the vegetables thoroughly. Peel the carrots, cut them into thin strips (use a mandolin to make it easier), then julienne (very thin sticks). Keep 5-6 pieces of carrot for the sauce. Do the same with the cucumber.
- Julienne the red cabbage. A mandolin is very useful again here!
- Cut the Minibri into 1cm wide slices, then cut the slices in half.
- Fill a large container with warm water. Dip a rice paper sheet into it and place it on a clean cloth. In the centre of the sheet, place a little fresh mint, then the julienned vegetables; cabbage, carrot and cucumber, as well as the other vegetables: baby spinach/rocket, beansprouts. Place a strip of Brie cheese on top.
- Gradually form the roll by folding in the first edge. Fold in the sides and finish rolling to form a roll. Do the same with the rest until you have 8 rolls.
- Prepare the sauce. Cut the julienned carrot that you have set aside into very small cubes. Grate the garlic clove to obtain a little purée. Mix the chopped carrots, garlic and sugar. Add the rice vinegar and stir until the sugar is completely dissolved. Add the nuoc-mam sauce, water and sesame oil.
- Serve the Brie and vegetable rolls chilled with the sauce.
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