These Crispy Brie Spring Rolls are a combination of creamy, melty brie cheese tucked into a crispy wrapper and served with fresh green apple slices and a tangy apple vinaigrette.
Crispy Brie Spring Rolls are kind of like a fancy, grown up mozzarella stick!
I feel like it almost cheapens them a little bit to say that, but whatever...it's true. You get a nice crispy exterior from the wonton wrapper, and the inside is warm and melty. The fresh apple gives it crunch and freshness, and the vinaigrette is the perfect tangy compliment to the brie.
This recipe was inspired by a brie spring roll I had when we went out to dinner recently. Their version was served with a brandy cream sauce, but I found myself wanting something a little more acidic to go with it. A restaurant I used to work at had a green apple vinaigrette that I loved, so I used that as my inspiration for making the dipping sauce - and it was the perfect accompaniment!
These are pretty easy to make too! Just cut a piece of brie into rectangular blocks, wrap them up like a little present inside of a wonton wrapper, and use a little water to close up the edges.
Pop them in a hot pan with some oil to crisp up, and you're ready to go!
The slice of fresh apple is really key - it's not just a garnish. I love the fresh crisp bite of the apple along with the warm brie, so don't skip it!
Yummy noises await you!
Creamy, melty brie cheese is tucked into a crispy wrapper and served with fresh green apple slices and a tangy apple vinaigrette.
- 1/2 large green apple, peeled and diced
- 1 small shallot, diced (about 3 Tbsp)
- 1/4 cup extra virgin olive oil
- 3 Tbsp white wine vinegar
- 1 tsp dijon mustard
- 1/4 tsp kosher salt
- 1/4 tsp pepper
- 16 wonton wrappers
- 8 oz. brie cheese, cut into 1 3/4 in. by 3/4 in. blocks (1/2 oz. each)
- 2 Tbsp vegetable oil
- 1 large green apple, sliced
Combine all ingredients in a small blender or food processor and process until smooth. Transfer to small serving bowl.
Lay a wonton wrapper on your work surface and set a block of cheese vertically centered on the left edge of the wrapper. Dab your finger in a little bit of water and wet the top, right and bottom edge of the wonton wrapper. Roll the cheese from left to right snugly into the wrapper, then fold the top and bottom edges of the wrapper closed (like you are wrapping a present), using more water to adhere the edges of the wonton wrappers together. Repeat with all of the cheese.
Heat oil in a nonstick skillet over medium high heat until shimmering (the oil should be hot enough that the rolls start sizzling almost immediately when placed in the pan). Use tongs to place the rolls into the skillet seam side down. Cook until golden brown and bubbly on each side, about 30-45 seconds for the top and bottom, slightly less for the sides. Transfer to a paper towel lined plate to drain & slightly cool.
Transfer to a serving platter along with the apple slices and serving bowl of green apple vinaigrette for dipping. Enjoy!
You want the spring rolls to be pretty snugly wrapped up to keep the cheese from escaping the wrapper while they cook. As you're cooking the rolls in the pan, if you notice that one of them starts leaking cheese pull it from the pan right away. The wrapper should be pretty much finished crisping up by then anyway but when the melted cheese hits the hot oil in the pan, it splatters a lot and gets pretty messy.