Cut the chicken breast into strips. Salt and pepper. In a pan, saute them in butter over medium heat 7 to 8 minutes, turning regularly. Allow to cool.
Peel the carrots and grate them. Pluck the fresh coriander. Cut the Ile de France Roquefort in half. Cut each half into 8 strips.
Fill a bowl with hot water. Dip a wafer of rice in the water. Drain, then lay on a work plate. On the lower third, arrange the chicken strips, carrots, soybean and coriander sprouts. Start rolling the rice cakes, enclosing the ingredients. Fold both sides at right angles and roll a little further. Then, add 2 strips of Ile de France Roquefort and finish rolling.
Prepare all 8 spring rolls in this manner. Prepare a sauce containing soy sauce and balsamic vinegar in a small ramekin. Pour over the spring rolls.