Crispy Brie Spring Rolls with Green Apple Vinaigrette
Creamy, melty brie cheese is tucked into a crispy wrapper and served with fresh green apple slices and a tangy apple vinaigrette.
Servings: 16 rolls
Ingredients
For the Green Apple Vinaigrette
- ½ large green apple, peeled and diced
- 1 small shallot, diced (about 3 Tbsp)
- ¼ cup extra virgin olive oil
- 3 tablespoon white wine vinegar
- 1 teaspoon dijon mustard
- ¼ teaspoon kosher salt
- ¼ teaspoon pepper
For the Crispy Brie Spring Rolls
- 16 wonton wrappers
- 8 oz. brie cheese, cut into 1 ¾ in. by ¾ in. blocks (½ oz. each)
- 2 tablespoon vegetable oil
- 1 large green apple, sliced
Instructions
For the Green Apple Vinaigrette
- Combine all ingredients in a small blender or food processor and process until smooth. Transfer to small serving bowl.
For the Crispy Brie Spring Rolls
- 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!
Notes
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.