Brie spring rolls

Brie spring rolls

50 min
0 min
4 people

Ermitage cheese used : Brie

Discover this cheese

Share or keep
this product page


  • 8 slices of brie Ermitage
  • rice sheets 16 rice sheets
  • carrotts 2 carrots
  • red cabbage 1 bowl of red cabbage
  • cashew nut 1 handful of cashew nut
  • mesclun A little mesclun
  • honey 1 tablespoon of honey
  • barbecue sauce 50g of Ketchup sauce
  • soya sauce 3cl of soya sauce
  • balsamic vinegar 1 tablespoon of balsamic vinegar


  1. Cut the cheese slices into 3.
  2. Peel the carrots and julienne them.
  3. Crush the cashew nuts.
  4. Place a shallow dish filled with lukewarm water and a clean tea towel on the work surface.
  5. Soak a sheet of rice paper in water until soft, then lay it flat on the tea towel.
  6. In the centre, place a little salad, grated cabbage and carrot. Add cheese along the length.
  7. Fold the left and right sides of the paper over the filling and roll into rolls. Ensure it is well tightened. Repeat with the remaining filling.
  8. Mix the ketchup, vinegar, honey, sesame seeds and soy sauce together. Serve the spring rolls with this sauce.

This recipe was designed by Chef Nini.
You can find all his recipes on:

Gourmet tip

Set the spring rolls aside wrapped in cling film to prevent the papers from drying out. Place in the refrigerator until ready to serve.