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Camembert and Watercress Spring Rolls


Recipe Info

  • 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


Step 1

Slice baby marrows lengthways into strips. Blanch in boiling water fro 1-2 minutes until just tender. Refresh in ice water and drain.

Step 2

Place a few baby marrow strips, a slice of cheese and a little water cress onto each spring roll wrapper.

Step 3

Season, roll and seal end with a little water.

Step 4

Heat about oil in a pan and fry spring rolls until golden all over. Drain. Serve hot with Sweet Chilli.

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