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Vegetable Spring Rolls with Gruyère AOP

Printable version PDF file

Serves 4


25 min

3 min


  • 6 oz (150g) Gruyère AOP, cut into 1.5 in. (4cm) long matchsticks
  • 24 sheets of rice paper
  • 2 oz (50g) vermicelli noodles
  • 3/4 cup (180g) zucchini
  • 1/2 cup (100g) carrots
  • 1/3 cup (90g) beansprouts
  • 2 black mushrooms
  • 2 tbsp (30g) soy sauce
  • 2 tsp (10g) fish sauce
  • oil for frying 
  • 1 bunch of fresh mint
  • a few salad leaves

Sauce for the spring rolls

  • 2 tsp (10g) rice vinegar
  • 2 tsp (10g) fish sauce
  • 2 2/3 tbsp (40g) water
  • 2 tsp (10g) sugar
  • 1 garlic clove, crushed
  • grated carrots (optional)



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 1.5 inch (4cm) long sections.

Peel and grate the zucchini 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 the soy sauce and fish sauce over, 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 center of each sheet along with 3 or 4 matchsticks of Gruyère AOP.

Roll half of the sheet around the filling, then tuck in 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 colored.

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