Spring Rolls

Technical stages for Spring Rolls :

• Peel the carrots.
• Cut them in very thin julienne and blanch them for 5 minutes in salted boiling water.
• Drain, reserve.
• Peel the cucumber and cut in thin julienne.
• Wash and mince the chives.
• Wash, dry and take stems off the coriander.
• Shell the shrimps.
• Thinly slice the filet mignon.
• Heat the oil in a pan and brown the slices of pork for 5 minutes by flipping them at half cooking.
• Add salt and soya sauce.
• Continue to cook for 4 minutes, remove from heat, reserve.
• Spread out the brick sheets on a work surface.
• Garnish with juliennes of carrot and cucumber, chopped chives, coriander leaves, shrimp and sliced pork.
• Fold the rice sheets to form a roll.
• Reserve in the fridge.
• At the last minute, quickly pass them in the pan to brown the rice sheet and warm the stuffing.