Camembert and Watercress Spring Rolls2014-08-21
- Servings : 4
- Prep Time : 10m
- Cook Time : 5m
- Ready In : 20m
Baby marrows will give the structure to these rolls, a perfect foil to the camembert.
- 150 grams baby marrows
- 2 rounds camembert cheese, sliced
- 30 grams watercress
- 12 spring roll wrappers
- salt and milled pepper
- vegetable oil for frying
- sweet chilli sauce to serve
Slice baby marrows lengthways into strips. Blanch in boiling water fro 1-2 minutes until just tender. Refresh in ice water and drain.
Place a few baby marrow strips, a slice of cheese and a little water cress onto each spring roll wrapper.
Season, roll and seal end with a little water.
Heat about oil in a pan and fry spring rolls until golden all over. Drain. Serve hot with Sweet Chilli.