\n<\/div>\n

\nI went back to Vietnam not long ago (see my culinary trip HERE<\/a> that I did two years ago) and I discovered these amazing rolls with Caesar salad in a restaurant that offered “fusion food”. I’m a huge fan of spring rolls and I thought the idea of putting another kind of salad, ready-made and already seasoned in a rice sheet, was just great! You don’t get your fingers dirty and it’s a lot of fun to eat. I reproduced the recipe as I had tasted it in Saigon. I take this opportunity to give you my recipe for Caesar sauce, with garlic, anchovies, parmesan and lemon juice. The inside of the roll is not an authentic Caesar salad (where there are croutons), but its interpretation to make it as delicious as possible. With young beet sprouts and peas, it will be very hard not to want this very tasty and fresh delight! <\/div>\n

\n<\/div>\n

<\/a><\/p>\n

<\/a><\/div>\n

\n<\/div>\n

\nRecipe for 4 people: <\/div>\n

\n<\/div>\n

\nHomemade Caesar Sauce (there will be too much! But it can be kept for 3 days in the refrigerator)<\/span><\/b><\/div>\n

1 egg<\/span><\/b><\/li>\n

250g of oil<\/span><\/b><\/li>\n

2 cloves of garlic<\/span><\/b><\/li>\n

3 teaspoons of anchovy cream (30g)<\/span><\/b><\/li>\n

3 tablespoons of lemon juice<\/span><\/b><\/li>\n

50g of freshly grated parmesan cheese<\/span><\/b><\/li>\n

60g of full cream<\/span><\/b><\/li>\n

ground pepper <\/span><\/b><\/li>\n<\/ul>\n<\/div>\n
\nFor 8 to 10 rolls:<\/span><\/b><\/div>\n
\n
\n
8 to 10 rice sheets of 22 cm in diameter<\/span><\/b><\/li>\n
1 batavia lettuce (you will only use 300 to 350g)<\/span><\/b><\/li>\n
50g of bacon<\/span><\/b><\/li>\n
2 hard-boiled eggs<\/span><\/b><\/li>\n
30g of shaved parmesan cheese<\/span><\/b><\/li>\n
60g of grated cheese<\/span><\/b><\/li>\n
80 to 90g of Caesar sauce<\/span><\/b><\/li>\n
beet sprouts, peas, etc.<\/span><\/b><\/li>\n<\/ul>\n<\/div>\n
\n
\nFor this recipe, you will need anchovy cream. You can of course use anchovies and put them directly into the sauce. <\/div>\n
<\/p>\n
\n<\/div>\n
\n<\/a><\/div>\n
<\/p>\n
\nIn a long, narrow container, pour the whole egg, garlic cloves, lemon juice and anchovy cream. <\/div>\n
<\/p>\n
\n <\/a><\/div>\n
\nPour in the oil. I weigh the container directly on the scale to add 250g of oil.<\/p>\n
\n <\/a><\/div>\n
<\/p>\n
\nWith an immersion blender, start to emulsify at the bottom, to crush the garlic cloves and the anchovy cream, and then slowly bring up the sauce so that it sets well. <\/div>\n
<\/p>\n
\n <\/a><\/div>\n
\nIn a few seconds the sauce is ready! Pour it into a bowl.<\/p>\n
\n <\/a><\/div>\n
\nAdd freshly grated Parmesan cheese and black pepper.<\/p>\n
\n <\/a><\/div>\n
\nMix well. It’s almost ready.<\/p>\n
\n <\/a><\/div>\n
\nPour in the full cream and mix one last time.<\/p>\n
\n <\/a><\/div>\n
\nThe sauce is ready! Try it, it’s really delicious!<\/p>\n
\n <\/a><\/div>\n
<\/p>\n
\nFor the rolls, prepare them as late as possible because the sauce will “cook” the salad. So you have to mix everything at the last moment and the rolls are really done in 5 minutes. Wash some salad leaves, knowing that 300g to 350g will be enough.<\/div>\n
<\/p>\n
\n <\/a><\/div>\n
\nWash and dry the leaves and cut them into thin slices.<\/p>\n
\n <\/a><\/div>\n
<\/p>\n
\n <\/a><\/div>\n
\nI bought bacon that was already cooked and crispy. It’s delicious, but you can leave it out, or replace it with croutons or even a little cooked and cooled chicken breast.<\/p>\n
\n <\/a><\/div>\n
<\/p>\n
\nPour the cut lettuce leaves (300 to 350g) into a large salad bowl. Add shaved Parmesan cheese and bacon bits. <\/div>\n
<\/p>\n
\n <\/a><\/div>\n
\nPut the 2 hard-boiled eggs cut into pieces.<\/p>\n
\n <\/a><\/div>\n
\nAnd the grated cheese. Totally decadent but really irresistible.<\/p>\n
\n <\/a><\/div>\n
\nMix well and pour the 80 to 90g of sauce. You can use more if you use more salad. It’s up to you to adjust.<\/p>\n
\n <\/a><\/div>\n
\nThe salad is ready. Taste it and adjust it as you wish.<\/p>\n
\n <\/a><\/div>\n
\nFor the next step, I bought ready-made shoots. It gives taste and color.<\/p>\n
\n <\/a><\/div>\n
\n<\/div>\n
\nSoak the rice sheet completely in hot water for two seconds and then place it on a dry cloth, or better yet, that special plastic plate that lets the excess water drain away. <\/div>\n
\nPour a little bit of shoot (here beet) in the lower half of the leaf. <\/div>\n
<\/p>\n
\n <\/a><\/div>\n
\nAdd salad. I take a pair of pliers for that, it’s much easier!<\/p>\n
\n <\/a><\/div>\n
<\/p>\n
\nPour it on the shoots without excess (especially at the beginning if you are not used to rice leaves).<\/div>\n
<\/p>\n
\n <\/a><\/div>\n
\nRoll up a little, fold in the sides.<\/p>\n
\n <\/a><\/div>\n
\nThen finish rolling up, this time very tightly. Do the same for all the rolls.<\/p>\n
\n <\/a><\/div>\n
\n<\/div>\n
\nYou can put them in the fridge one hour before serving. Offer them whole or cut in half with a little ground pepper. A delight!<\/div>\n
\n<\/div>\n
\n <\/a><\/div>\n
\n<\/div>\n
\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"
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