Pork and black olive spring rolls

Huile d'olive de la Vallée des Baux-de-Provence PDO Black olives from France
Intense flavour
Nems au porc et aux olives noires
A PDO
Preparation
15 min
A PDO
Cooking time
25 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
World cuisine Main course Gluten-free

Ingredients

A PDO
For 4 personnes
  • 200g of sausage meat
  • 1 handful of black olives from France
  • 50g of rice vermicelli
  • 2 small carrots
  • 2 shallots
  • 6 Chinese cabbage leaves
  • 2 black mushrooms
  • 8 rice paper sheets, each 20 cm in size
  • 20 Thai basil leaves
  • 20 mint leaves
  • 4 lettuce leaves
  • Frying oil, salt
For the sauce:
  • 1 clove of garlic
  • 1 cayenne pepper
  • 4 tbsp nuoc-mâm
  • 2 tbsp lime juice
  • 2 tbsp rice vinegar
  • 12 Thai basil leaves
  • 12 mint leaves
  • 2 tsp sugar
  • 2 tbsp full-flavoured olive oil

Tip

Choose black olives from France: black olives from Nyons PDO, olives from Nice PDO, olives from the Vallée des Baux de Provence PDO, ... Discover our other spring roll recipe: Vegetarian spring rolls with tofu and green olives

Instructions

  • Soak the mushrooms whilst you prepare the other ingredients.
  • Prepare the sauce: peel and finely chop the garlic. Chop the chilli. Mix all the ingredients together, stirring until the sugar has dissolved. Set aside in the fridge.
  • Soak the rice vermicelli for 3 minutes in very hot water. Rinse them under cold water, drain them and leave them to cool.
  • Stone the black olives and dice them finely. Fry them with the sausage meat. Chop the meat so that it mixes more easily with the other ingredients once it has cooled.
  • Grate the carrots, finely chop the shallots and cabbage, and chop the drained black mushrooms. Finely chop the Thai basil and mint.
  • Mix the vermicelli, vegetables and herbs with the meat.
  • Dip a rice paper sheet into lukewarm water, drain it and lay it flat on the worktop. Place the filling in the bottom quarter of the sheet. Fold the rice paper over the filling, enclosing it as you roll the sheet; fold both sides over the roll as you go, and roll it right to the end.
  • Heat the oil in a deep-fat fryer and fry the spring rolls twice until they are nice and crispy.
  • Serve them piping hot with mint and lettuce leaves, accompanied by a rich olive oil dressing.

Tip

Choose black olives from France: black olives from Nyons PDO, olives from Nice PDO, olives from the Vallée des Baux de Provence PDO, ... Discover our other spring roll recipe: Vegetarian spring rolls with tofu and green olives
We recommend...

For this recipe, choose a PDO huile d'olive de la Vallée des Baux-de-Provence (intense flavour) for its aromas of freshly cut grass, apple, almond, raw artichoke, fresh hazelnut or tomato leaf. Don’t
have any? Then opt for PDO huile d'olive d'Aix-en-Provence, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc or PDO huile d'olive de Corse - Oliu di Corsica.

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