Shrimp Spring Rolls with Ile de France Goat Cheese

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8 fresh lettuce leaves
5 oz. Ile de France Goat Cheese
16 Shrimp
16 prawns
2 carrots
5 oz. of soybean sprouts
5 oz. of mixed green salad
2 branches of fresh mint
1 tablespoons soy sauce
1 teaspoons balsamic vinegar
2 tablespoon olive oil


Wash and drain the lettuce leaves, without damaging them. Spread the Ile de France Goat Cheese on the leaves. Shell the shrimp and put two on each leaf. Peel and grate the carrots, dividing into eight parts. Each part to be arranged in the center of the lettuce leaves. Add the soybean sprouts and 2 to 3 mint leaves. Roll up each leaf. Wrap and store in the refrigerator for at least 10 min.

Meanwhile, wash and drain the mixed green salad. Place in a salad bowl. Mix in a separate bowl the balsamic vinegar, olive oil, soy sauce and pepper.

At serving time, coat the mixed greens with the salad dressing. Serve with the Shrimp Spring Rolls with Ile de France Goat Cheese.

Additional Tips

Use pre-cook shrimp and ready to use carrits to save time.