Ingredients: 4 people

• 10 rice sheets for spring rolls

• 255 g chicken fillet

• 150 g mascarpone

• 110 g spinach

• 15 g organic vegetable broth

Instructions :

• Cook the chicken fillets in hot water. Once blanched, shred the meat using two forks. Then brown it in a pan with the previously cooked spinach.

• Add a little olive oil, mix then pour the mascarpone still on low heat. Once the cheese is melted and everything is well mixed, simply add the vegetable stock. Mix.

• Fill a container with lukewarm water and moisten a clean cloth with it. Dip the rice paper in the container and place the moistened and softened rice paper on the cloth.

• Then pour the stuffing in the middle of the pancake, fold the sides over it and roll it up like a classic spring roll.

• The rice paper is still wet, roll it directly in a container filled with sesame seeds. These will stick directly to the rice paper.

• Set aside and continue until all the stuffing is used up.

• Then cook your spring rolls in a pan with olive oil or coconut oil and place them on paper towels or a terry cloth towel to absorb the excess fat.

• Then enjoy with soy or sweet and sour sauce.

Tips:

• Chicken can be replaced with pork or soy protein.
• Spinach can be replaced with kale, curly cabbage, Brussels sprouts or broccoli.
• The mascarpone can be replaced by another fresh cheese of your choice, not light so that it does not release water.
• Finally, the vegetable broth is salty enough, so don't add extra salt.

Enjoy your food !