Spring rolls with peanut sauce

4 pers.
40 min
Spring rolls with peanut sauce

Ingredients for :

4 people
12 Rice paper wrappers
2 Units Carrots
Radis rose
12 Bundles Radis roses
2 Units Salads
2 Dessert spoons Peanut butters
Olive oil
6 Dessert spoons Olive oil
2 Dessert spoons Mustards
2 g Peanuts
Sherry vinegar
4 Dessert spoons Sherry vinegar

Method :

  1. Mix the peanut purée, oil, mustard, vinegar and chopped peanuts together in a small bowl. Emulsify using a fork and set aside. Peel and grate the carrots. Wash the radishes and cut them into fine slices using a peeler.
  2. Pour the Plain Whipped Soft Cheese with sea salt from Guérande into a piping bag.
  3. Prepare a shallow dish of warm water and a lay clean tea towel on the worktop. Dip a rice paper wrapper into the water until it is soft and lay it flat on the tea towel.
  4. In the centre, pipe a line of Whipped cream that is 10 cm long. Add the grated carrot, radish slices and a little salad. Fold the left and right edges of the paper over the filling and roll into rolls. Tighten well. Repeat with the rest of the filling. Serve the rolls with sauce.

Paysan Breton tip

If you are not eating the spring rolls straight away, wrap them in cling film and place in the fridge until needed.

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