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Brie Spring Rolls

Brie Spring Rolls

From: Daniel Fox, Madison Club, Madison, WI. Yield: 20 spring rolls.

1 cup Roth Käse Jean Lafitte Brie

zest of 1 orange

2 Tbsp. toasted slivered almonds

a splash of cream

to taste, salt and pepper

20 spring roll wrappers

2 eggs

as needed, water

for frying, 1 qt. canola or soybean oil

to taste, finely crushed sea salt

In a small mixing bowl, add cheese, orange zest and almonds. Mix together well. Add a splash of cream to bring mixture to desired consistency; season. Pipe mixture evenly into wrappers.

In small mixing bowl, add eggs and small amount of water; whisk together. Using pastry brush, brush egg mixture on wrappers and fold into desired shapes. Freeze.

In a large saucepan, add oil and heat to 350°F. Add several rolls at a time and fry until golden brown. Remove from oil; drain on paper towel. Repeat until all rolls are fried. Season with fine sea salt. If desired, serve spring rolls as a garnish on salad of fresh mesclun greens or frisée.