Spring rolls with peanut sauce | PAYSAN BRETON

4 pers.

40 min

Spring rolls with peanut sauce

Plain Whipped Cheese with Guérande Sea Salt

180 g Plain Whipped Cheese with Guérande Sea Salt

Ingrédient

12 Rice paper wrappers

Carrot

2 Units Carrots

Radis rose

1 Bundle Radis rose

Salad

2 Units Salads

Ingrédient

2 Dessert spoons Peanut butters

Olive oil

6 Dessert spoons Olive oil

Mustard

2 Dessert spoons Mustards

Peanut

2 g Peanuts

Sherry vinegar

4 Dessert spoons Sherry vinegar

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.
Pour the Plain Whipped Soft Cheese with sea salt from Guérande into a piping bag.
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.
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.

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