Chicken Spring Rolls with Ile de France Brie

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At a glance
5.5 oz. chicken fillet
2.5 oz. of Ile de France Brie
1 carrot
1/2 zucchini
3/4 bunch of coriander
6 wraps
Olive oil
Nem sauce


Cut the carrots and zucchini into small sticks and the chicken into strips. Saute the chicken for about 1 minute with olive oil. Add the vegetables and brown. Deglaze with a glass of water. Allow to cook.

Carve the coriander. Cut the Ile de France Brie into pieces. When the vegetables have cooked and the water is completely evaporated, remove from the stove and add the coriander and Ile de France Brie. Season.

Brush the wraps with olive oil. Add the filling and roll. (Fold the top of the wrap in the form of a sausage. Fold the sides, then finish rolling from the top).

Place them on a baking tray (folds of the wraps turned under). Bake at 400 ° F for 5 minutes on each side.

Serve slightly browned with a bit of sauce and a bowl of rice.