Spring rolls are your go-to comfort food ? Now, imagine a jazzed-up version with Selles-sur-Cher, the ultra-tender fresh goat cheese that graces the most beautiful cheese platters at our meals. This recipe, offered by the association of goat milk producers and processors (ANICAP), challenges us to make rolls full of freshness and frankly not complicated to make in just 25 minutes flat. Its extra touch? Sprinkled hazelnuts for a Top Chef finish. Enjoy !
Ingredients to shop
For 4 people :
- 8 rice paper sheets
- 2 carrots
- 1 raw beetroot
- 100 g of red quinoa
- 1 handful of hazelnuts
- 1 Selles-sur-Cher PDO cheese
- 1 small bunch of chervil
- 8 tablespoons of rapeseed oil
- 4 tablespoons of cider vinegar
- Salt
- Freshly ground black pepper
The recipe
Cook the quinoa as indicated on the package, then drain it and let it cool.
Peel the carrots and grate them finely.
Peel the beetroot and cut it into thin slices.
Coarsely chop the hazelnuts.
Soak a rice paper sheet in a large bowl of fresh water to soften it. Spread the sheet on a clean damp cloth. Place a small amount of carrots and beets in the center of the rice paper sheet. Add quinoa and a nice slice of Selles-sur-Cher PDO cheese.
Sprinkle with chopped hazelnuts and finish with a twist of black pepper.
Fold the upper and lower sides of the rice paper sheet over the filling, then fold the left side.
Then roll up the spring roll tightly on the right side. Do the same with all the sheets.
Pour the rapeseed oil and cider vinegar into a small bowl and beat them together. Season with pepper, salt if necessary, and finely chop the chervil leaves into the sauce. Enjoy the spring rolls by dipping them in the sauce.
Also, discover Cyril Lignac's recipe for lamb shoulder and shrimp croquettes for appetizers.
