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Vegetable spring rolls with Gruyère AOP


Printable version PDF file

Serves 4

Aperitif

25 min

3 min

Ingredients

  • 150g Gruyère AOP, cut into 4cm long matchsticks
  • 24 sheets of rice paper
  • 50g vermicelli noodles
  • 180g courgettes
  • 100g carrots
  • 90g beansprouts
  • 2 black mushrooms
  • 30g soy sauce
  • 10g fish sauce
  • oil for frying 
  • 1 bunch of fresh mint
  • a few salad leaves

Sauce for the spring rolls

  • 10g rice vinegar
  • 10g fish sauce
  • 40g water
  • 10g sugar
  • 1 garlic clove, crushed
  • grated carrots (optional)

 

Preparation

In a small saucepan, combine the rice vinegar, fish sauce, water, sugar and crushed garlic and boil together for 5 minutes. 

Let the sauce cool and store at room temperature until needed.

Soak the vermicelli noodles in very hot water for 10 minutes.

Drain, and cut the noodles into 4cm long sections.

Peel and grate the courgette and the carrot.

Rehydrate the black mushrooms and finely chop them.

Heat a small amount of oil in a deep sided frying pan and lightly fry the vegetables and the black mushrooms.

Pour over the soy sauce and fish sauce and add the cooked vermicelli noodles.
When the vegetables are just tender, remove the pan from the heat.

One by one, rehydrate the rice paper sheets.
Once they are supple, start to assemble the rolls by placing 2 spoonfuls of the filling in the centre of each sheet along with 3 or 4 matchsticks of Gruyère AOP.

Roll half of the sheet around the filling, then tuck in the the ends before finishing rolling the rest.

Once the spring rolls have all been assembled, deep fry them for about 5 minutes until they are nicely coloured.

Tips & Tricks :
Vary the vegetables according to the season and your personal preferences. For example, swap the grated carrot for thin strips of pepper.