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Beaufort and spinach spring rolls

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  • Cheese :

    Beaufort
  • Dish type :

    Main, Starter
  • Season :

    Spring, Summer, Autumn, Winter

Ingredients - for 4 persons

  • 12 small rice cakes
  • 200g Beaufort cheese
  • 300g fresh spinach
  • 4 eggs
  • 1 slice of smoked bacon
  • 100ml oil
  • 50g butter
  • Salt
  • Pepper

Preparation

  1. Soften the rice cakes 30 minutes in advance by placing them between two damp towels. Sort, remove the stalks and wash the spinach leaves.
  2. Cut the smoked bacon into cubes. Place them in a frying pan with a knob of butter and leave to brown for 5 minutes on a high heat, stirring. Add the spinach and a bit of butter, mix and leave to cook for 5 minutes once more on a high heat, stirring.
  3. Beat the eggs in a bowl, add some salt, pepper and leave to cook in a frying pan with the rest of the butter, stirring, to make scrambled eggs.
  4. Cut the Beaufort into small pieces and mix into the scrambled eggs off the heat. Add the lardon-spinach mixture and stir again. Spread this filling on the centre of the rice cakes, and fold up the sides to enclose the filling, and then roll up to make spring rolls.
  5. Heat up the oil in a pan, and add the spring rolls in batches once the oil is hot. Leave to cook for 5 minutes and then drain on some paper towel.

Serve very hot with a green salad.