Fresh Spring Rolls With French Cheese Sauce

1. 1

   Put the flour in a bowl, eggs and salt, then mix a little. Add the oil then gradually add the milk while stirring constantly and mix well.Let stand for 30 minutes in a room temperature. Cook the filling while waiting the crepe mixture to set.

2. 2

   Put the non-stick pan over medium heat. Pour-in about 1/3 cup of the crepe mixture into pan. Tilt the pan to distribute the mixture as evenly as possible.

3. 3

   Cook until the mixture becomes dry but not brown about 1 to 2 minutes. Set aside.

4. 4

   Cook the filling :

5. 5

   Heat the pan. Pour-in the vegetable oil. When the oil is hot, add the shrimp then chorizo. Stir fry until the prawn change in color. Remover from the pan. Set aside.

6. 6

   Saute garlic until fragrant then add onions.

7. 7

   Add the pork and cook until brown. Add water. Simmer then add the pork and bouquet garni broth cubes. Add the sweet potato and carrots.

8. 8

   Cook until half done. Add the bamboo shoots, celery stem and string beans. Let it cook for 3 minutes. Add the tofu, cabbage, celery leaves and parsley.

9. 9

   Add the fish sauce to taste.

10. 10

    Cook the sauce:

11. 11

    In a sauce pan. Mix all the sauce ingredients except cheese and 1/2 of the garlic.

12. 12

    Bring to a boil in low heat. Add the Raclette cheese and garlic then stir until the sauce thickens.

13. 13

    Wrapping instructions:

14. 14

    Place the wrapper in a plate one at a time. Place the few lettuce leaves on middle top of the wrapper.

15. 15

    Spoon 2 to 3 tbsp of the filling into the middle part of crepe wrapper.

16. 16

    Fold the bottom of the wrapper first then the two sides until completely sealed.

17. 17

    Top with the cheese sauce, crushed nuts, some chorizo. Add garlic if desired.

* Per serving · 4 servings · Values may vary.