Spring Rolls with Semi-Cooked Foie Gras Delpeyrat - Recipes Pallace

Foie Gras Spring Rolls

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Spring Rolls with Semi-Cooked Foie Gras Delpeyrat

Spring Rolls with Semi-Cooked Foie Gras Delpeyrat bring an elegant French twist to a classic Asian bite, ready in just 25 minutes. This guide shows how to fold rice paper around tender foie gras, crisp vegetables, and herbs for a light yet gourmet appetizer you can recreate at home.

Spring Rolls with Semi-Cooked Foie Gras Delpeyrat - Recipes Pallace

Ingredients:

  • 4 sheets rice paper
  • 200 g semi-cooked foie gras Delpeyrat, thinly sliced
  • 1 carrot, julienned
  • 1 cucumber, julienned
  • 100 g vermicelli noodles, cooked and drained
  • Fresh mint leaves
  • Fresh coriander leaves
  • Soy sauce, for serving
  • Hoisin sauce, for serving
  • Crushed peanuts, for topping
  • Warm water, for softening rice paper
  • (Optional) Sliced avocado or mango

Instructions:

  1. Set up a wide bowl of warm water. Submerge one rice paper sheet for 5 seconds until soft but still manageable.
  2. Lay the sheet on a clean board. Place 2–3 foie gras slices in the center.
  3. Add a small bundle of vermicelli noodles, carrot, cucumber, 2 mint leaves, and 2 coriander leaves. Add avocado or mango if using.
  4. Fold the left and right sides over the filling. Roll forward tightly to seal. Repeat with remaining sheets.
  5. Slice each roll diagonally for presentation.
  6. Serve the spring rolls with soy sauce, hoisin sauce, and a sprinkle of crushed peanuts.
  7. Enjoy immediately, or store in an airtight box for up to 24 hours.

FAQ: Spring Rolls with Semi-Cooked Foie Gras Delpeyrat

Q: Can I prepare these spring rolls in advance?
A: Yes. Assemble up to 24 hours ahead, wrap tightly in cling film, and refrigerate. Serve chilled and consume the same day for best texture.

Q: What is the ideal thickness for foie gras slices?
A: Aim for 3–4 mm. Thin slices allow the foie gras to soften slightly from hand warmth, creating a smooth bite inside the rice paper.

Q: How do I keep rice paper from tearing?
A: Do not over-soak. Five seconds in warm water is enough; the sheet continues to hydrate while you add fillings.

Conclusion:

These Spring Rolls with Semi-Cooked Foie Gras Delpeyrat showcase refined flavor in a quick, no-cook format. Try them at your next gathering and share the technique with fellow food lovers. Visit more recipes or See all Snacks recipes.

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