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Summer Truffle Spring Rolls
4
Convives
20
Préparation (min.)
4
Cuisson (min.)
Ingrédients
- Spring Rolls
- 8 rice paper sheets
- 180 g rice vermicelli
- 3 carrots
- 1 chioggia beet
- 2 handfuls of fresh spinach leaves
- 80 g fresh summer truffle Plantin
- A few leaves of coriander or fresh mint, to taste
- Marinade and seasoning
- 3 tablespoons olive oil
- 1 teaspoon Plantin summer truffle seasoning
- A few drops of lime juice
- Fleur de sel
- Freshly ground pepper
- Dipping sauce
- Nuoc-mâm sauce
- Or light soy sauce
- Or lemon vinaigrette with sesame oil
A Recipe for Fresh Truffle Spring Rolls: A Crunchy Vegetable Delight with Delicate Aroma
Summer truffle spring rolls reinvent a great idea of fresh cuisine: to offer, in a single bite, the lightness of a rice paper wrap, the liveliness of crunchy vegetables, and the aromatic depth of an exceptional product. This homemade spring roll recipe plays on contrasts: the rice vermicelli provides a soft texture, while the carrots and Chioggia beet add a delicate crunch, and the spinach leaves envelop everything in an elegant vegetal note.
Summer truffle, milder than black truffle, is particularly well-suited for cold preparations. Cut into thin sticks and then placed in slices against the rice paper, it reveals a subtle, almost nutty aroma without overpowering the balance of the dish. The seasoning with summer truffle discreetly enhances this sensation.
To be served as a fresh truffle appetizer, a light lunch, or gourmet bites, these fresh spring rolls charm with their simplicity, color, and natural refinement.
Summer truffle, milder than black truffle, is particularly well-suited for cold preparations. Cut into thin sticks and then placed in slices against the rice paper, it reveals a subtle, almost nutty aroma without overpowering the balance of the dish. The seasoning with summer truffle discreetly enhances this sensation.
To be served as a fresh truffle appetizer, a light lunch, or gourmet bites, these fresh spring rolls charm with their simplicity, color, and natural refinement.
Cuisinez cette recette avec les produits Plantin
Préparation
Prepare the Crunchy Truffle Vegetables
Cut the carrots and Chioggia beet into thin, even sticks to achieve a pleasant texture. In a bowl, mix olive oil, summer truffle seasoning, a few drops of lime juice, a pinch of fleur de sel, and pepper. Add the vegetables, gently coat them, and let them marinate in the fridge for at least 2 hours to develop their flavors.
Cook the Rice Vermicelli
Bring a pot of water to a boil, then immerse the rice vermicelli off the heat or according to the package instructions. Let them soften for a few minutes, drain them thoroughly, and rinse with cold water to stop the cooking. This step helps maintain a light, non-sticky texture, ideal for assembling homemade spring rolls.
Slice the Fresh Summer Truffle
At the time of assembly, slice part of the fresh summer truffle into thin sticks to incorporate into the filling with the vegetables. Then, make some very thin slices using a mandoline or a sharp knife. Placed against the rice paper, they will provide an elegant visual and release their delicate aroma with the first bite.
Hydrate the Rice Paper
Prepare a large container of warm water and dampen a clean cloth on your work surface. Quickly dip the rice sheets one by one, just enough to soften them without soaking. Place each sheet on the damp cloth: it should remain soft, slightly elastic, but strong enough to hold the filling without tearing.
Fill the Truffle Spring Rolls
First, place a few slices of summer truffle against the rice paper so they are visible after rolling. Then add the spinach sprouts, a small portion of vermicelli, the marinated vegetables, and a few truffle sticks. Be careful not to overload the sheet: a balanced roll closes more easily and maintains a fresh, harmonious taste.
Roll the Rice Paper Precisely
Gently fold the bottom part of the sheet over the filling, then make the first turn while tightening slightly. Next, fold the two sides toward the center, as if forming an envelope, and finish rolling until you have a neat, even roll. The rice paper should wrap the filling without being too compressed, to preserve the crunchiness of the vegetables.
Serve the Fresh Spring Rolls
Keep the spring rolls cool until serving, covering them with plastic wrap or a slightly damp cloth to prevent drying out. Serve them whole or cut in half, accompanied by nuoc-mâm sauce, light soy sauce, or a lemon vinaigrette. This cold recipe fully reveals the delicacy of the summer truffle.
Astuce(s) du Chef Plantin
- For a more flavorful result, prepare the vegetables a few hours in advance: the summer truffle marinade will have time to soak into the fibers while keeping their crunchiness.
- Never soak the rice paper too long. They continue to soften after hydration and become more fragile if they are too wet.
- Out of season, replace fresh summer truffles with summer truffle carpaccio, placing it directly against the rice paper to maintain a nice visual presentation.
