From: Daniel Fox, Madison Club, Madison, WI. Yield: 20 spring rolls.
1 cup Roth Käse Jean Lafitte Brie
zest of 1 orange
2 Tbsp. toasted slivered almonds
a splash of cream
to taste, salt and pepper
20 spring roll wrappers
2 eggs
as needed, water
for frying, 1 qt. canola or soybean oil
to taste, finely crushed sea salt
In a small mixing bowl, add cheese, orange zest and almonds. Mix together well. Add a splash of cream to bring mixture to desired consistency; season. Pipe mixture evenly into wrappers.
In small mixing bowl, add eggs and small amount of water; whisk together. Using pastry brush, brush egg mixture on wrappers and fold into desired shapes. Freeze.
In a large saucepan, add oil and heat to 350°F. Add several rolls at a time and fry until golden brown. Remove from oil; drain on paper towel. Repeat until all rolls are fried. Season with fine sea salt. If desired, serve spring rolls as a garnish on salad of fresh mesclun greens or frisée.