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Spring Rolls with Reblochon


  • 1/3 of Reblochon
  • 1 package rice paper 20cm in diameter
  • 1/2 cucumber
  • 1 carrot
  • 2 turnips
  • 100g soy bean sprouts
  • A few sprigs of coriander
  • For the sauce : 1 lime 1 tablespoon soy sauce 1 tablespoon sesame oil A few sesame seeds
30 Min making
0 Min Baking
4 People

Directions :

  • Peel the cucumber, the turnips, the carrot and slice them into thin sticks.
  • Remove the Reblochon’s rind and also cut it into sticks. Place a damp tea towel over your work surface.
  • Place a sheet of rice paper on top of it and dampen it to soften it up.
  • Place a small bundle of chopped vegetables, the soy bean sprouts and 3 or 4 sticks of Reblochon on top of it. Add some coriander leaves.
  • Fold the sides of the rice paper over the small bundle, then fold down the bottom and then roll the whole package up, packing it tightly to form a roll. Proceed in the same way for the other rolls.
  • Mix together the ingredients for the sauce and serve it with the rolls.
  • If you want to prepare the rolls in advance, wrap them individually in cling film so that they do not stick together.

Bon appétit !

Accompaniments for Reblochon :

Accompaniments for Reblochon