Fresh Spring Rolls with French cheese sauce

Fresh Spring Rolls with French cheese sauce


250 grams chicken (flakes or ground pork)
500 grams prawns (shelled and deveined)
100 grams chorizo (cubed)
1 can bamboo shoots (or 1 cup if fresh)
1 cup sweet potatoes (peeled, cubed)
1 medium carrot (julienned)
1/2 shredded cabbage (small)
1 cup green beans (or string, chopped)
1 onions (small)
1/4 cup chopped parsley
1 stem celery (plus leaves, chopped)
1/2 extra firm tofu (pack, cubed)
3 cloves minced garlic
1/4 cup water
1/2 broth (pork, cube)
1/2 broth (bouquet garni, cube, optional)
fish sauce
salad leaves
5 slices raclette
1 tablespoon oyster sauce
1 tablespoon soy sauce
1 1/2 cups water
1 1/2 tablespoons brown sugar
1 teaspoon minced garlic (freshly)
1 tablespoon corn starch (diluted in 1 tbsp water)
chorizo (for garnishing)
200 grams all-purpose flour
2 eggs
1/2 tablespoon vegetable oil
250 milliliters low-fat milk (or whole)
1/2 teaspoon salt


1Put the flour in a bowl, eggs and salt, then mix a little. Add the oil then gradually add the milk while stirring constantly and mix well.Let stand for 30 minutes in a room temperature. Cook the filling while waiting the crepe mixture to set.
2Put the non-stick pan over medium heat. Pour-in about 1/3 cup of the crepe mixture into pan. Tilt the pan to distribute the mixture as evenly as possible.
3Cook until the mixture becomes dry but not brown about 1 to 2 minutes. Set aside.
4Cook the filling :
5Heat the pan. Pour-in the vegetable oil. When the oil is hot, add the shrimp then chorizo. Stir fry until the prawn change in color. Remover from the pan. Set aside.
6Saute garlic until fragrant then add onions.
7Add the pork and cook until brown. Add water. Simmer then add the pork and bouquet garni broth cubes. Add the sweet potato and carrots.
8Cook until half done. Add the bamboo shoots, celery stem and string beans. Let it cook for 3 minutes. Add the tofu, cabbage, celery leaves and parsley.
9Add the fish sauce to taste.
10Cook the sauce:
11In a sauce pan. Mix all the sauce ingredients except cheese and 1/2 of the garlic.
12Bring to a boil in low heat. Add the Raclette cheese and garlic then stir until the sauce thickens.
13Wrapping instructions:
14Place the wrapper in a plate one at a time. Place the few lettuce leaves on middle top of the wrapper.
15Spoon 2 to 3 tbsp of the filling into the middle part of crepe wrapper.
16Fold the bottom of the wrapper first then the two sides until completely sealed.
17Top with the cheese sauce, crushed nuts, some chorizo. Add garlic if desired.
Discover more recipes from Foodista