Sardine spring rolls with cream cheese

A delicious Vietnamese specialty, the nem is a rice cake topped with stuffing, here with sardines and cream cheese.

Ingredients for 4 persons

  • 4 beautiful fillets sardines
  • 1 small jar ofartichokes in oil
  • 1 onion
  • 20 g semi-salted butter
  • 1 tbsp. of honey
  • 200 g of fresh cheese (Madame Loïc type, etc.)
  • 4 to 8 rice sheets
  • 1 drizzle of sunflower oil (or clarified butter)
  • Fleur de sel, freshly ground pepper

Sardine spring rolls with cream cheese

Preheat the oven to 180 ° C (th. 6).

  • Cut the sardine fillets in half, keep them cool.
  • Drain and dice the artichokes.
  • Peel and chop the onion.

In a pan,

  • Melt the butter, add the chopped onion, cook without coloring for 3 minutes, then add the diced artichokes and cook for another 5 minutes.
  • Season with fleur de sel and pepper, mix and pour in the honey.

In a salad bowl,

  • Arrange the cream cheese and cooked artichokes.
  • Mix and adjust the seasoning.

Moisten the rice leaves.

  • On each, place the cream cheese mixture, place half a sardine fillet, season with fleur de sel and pepper.
  • Close the rice paper in the shape of a spring roll and repeat until exhausted.

Cook for 5 minutes in a frying pan with the oil.

Chef's B.A.BA

Vietnamese specialty, the nem is a rice cake topped with stuffing (pork, chicken, shrimp, carrot, soy, onion, vermicelli
soy, egg ...), fried in oil, then tasted with salad leaves and a typical sauce (nuoc-mam, white wine vinegar, garlic,

With time and the imagination of gourmets, many variations have emerged, salty or sweet, brick leaves sometimes replacing rice cakes: cantal and bacon with a good local taste; goat cheese and honey for a salty-sweet flavor; chocolate and banana for an original snack; escargots with garlic butter, scallops, duck confit or foie gras for the holidays; apples, ginger and salted butter caramel, just for fun!

Recipe: A. Beauvais, Photo: F. Hamel

Video: Lumpiang Sardinas. Sardines spring roll (March 2021).