Le Gruyère AOP spring rolls with Lardo di Colonnata and oriental sweet and sour sauce

A touch of the Orient permeates these crispy spring rolls, filled with melted Gruyère AOP, thin strips of Tuscan-inspired bacon and fresh basil. Wrapped in golden pastry and served with a fruity sweet and sour sauce, they offer a subtle balance of richness, freshness and exoticism.

Lionel Rigolet

Ingredients for

4

Note

Attention change of number of people

Sweet and sour sauce

  • 1
    green apple (Granny Smith)
  • 130 g
    sugar
  • 1 dl
    water
  • 60 g
    raspberry vinegar
  • 150 g
    red peppers

Spring rolls

  • 4
    feuilles de brique (or filo pastry or spring roll sheets)
  • 2
    egg yolk
  • 24
    very thin slices of Lardo di Colonnata, 8 cm long and 7 cm wide
  • 25 g
    of fresh basil
  • 25 g
    wasabi sesame seeds
  • 480 g
    Gruyère AOP, cut into 24 sticks, 8 cm long and 1.5 cm wide
  • 1 pinch
    of salt
  • 1 pinch
    of pepper

Preparation

Sweet and sour sauce

  1. Cut the pepper in half and remove the seeds.
  2. Boil for 3 to 4 minutes.
  3. Drain it, leave it to cool then peel it. Remove 60 g of the pepper and cut it into small pieces.
  4. Peel the apple, core it and cut it into small pieces.
  5. Put the apple, pepper, water, sugar and vinegar in a saucepan. Bring to the boil and cook for about 10 minutes.
  6. Place in a blender and blend very finely, then strain through a fine sieve.
  7. Divide the sauce into small bowls and serve at room temperature.

Spring rolls

  1. Take the thin slices of Lardo, place the small basil leaves on top and scatter the wasabi sesame seeds over the surface of the Lardo.
  2. Grind a little pepper over the top, then place the Gruyère AOP sticks on the edge.
  3. Roll to form a neat cylinder.
  4. Spread out the brick pastry triangles, coat the entire surface with egg yolk, place the Gruyère AOP cylinder on the longer edge and fold the pastry like an envelope to enclose the Gruyère AOP cylinder and prevent it from leaking out during cooking.
  5. Lower into a deep fryer at 170°C, brown lightly, drain and season very lightly with salt. Dry on paper towels, then place on a baking sheet and bake for 3 minutes at 165°C.
  6. Remove from the oven and serve immediately.
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