Recipe: Gouda Spring Roll, Lemongrass & Carrot Puree

Impress your guests with Chef Emmanuel Stroobant’s spring roll recipe, which showcases European cheese

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Ingredients

  • 2 tbs Canola oil
  • 15 Stalk lemongrass, white part only – finely chopped
  • 30gm Young ginger – finely chopped
  • 2 tbs Toasted cashew nuts
  • 2 tbs Dried shrimp
  • 1 1⁄2 tbs Soy sauce
  • 1 1⁄2 tbls Fresh lime juice
  • 1 1⁄2 tbls Brown sugar
  • 2 Red chilies, seeded – finely chopped
  • 4 Shallots, peeled and chopped
  • 100ml Cream
  • To taste Salt pepper
  • 60gm Gouda cheese
  • 4 Spring roll skin

 

Method

– Heat oil in pan. Add lemongrass, ginger and shallot and fry until fragrant. Add cashew, shrimp and deglaze with soy sauce, lime juice and brown sugar. Season with chillies.

– In a pot, combine cream and carrots. Cook slowly until the carrots are fully cooked.

– Blend to obtain a puree then pass thorough sieve. Season to taste.

– With a peeler, make small shavings of gouda.

– Wet the spring roll skin with water, top with lemongrass, carrot puree and gouda. Roll and 
eat.

 

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Chef Emmanuel Stroobant, Saint Pierre

In collaboration with the Centre National Interprofessionel de l’Economie Laitière (CNIEL), with support of the European Union, Chef Emmanuel Stroobant has created a variety of dishes to demonstrate the versatility of European Cheese.

This recipe of Gouda Spring Roll With Lemon Grass And Carrot Puree is his take on the Vietnamese snack, with a artisanal twist.

 

A version of this article appeared in the print edition of Weekender, Issue 164, October 28 – November 10, 2016, with the headline ‘Gouda Spring Roll with Lemon Grass and Carrot Puree’.

 

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