Rice pasta rolls with Roquefort Bio and apple

Ingredients

Preparation

Cut the onion into thin strips. Peel the apple, cut a sixth into small dice and mix with a few drops of lemon juice and olive oil. Grate the rest of the apple with a coarse grater. Crumble the cheese. Cook the onion with a little oil over a medium heat until golden brown. Add the apple to the onion, cover and continue cooking for 10 minutes over a low heat. Add the cheese to the warm onion and apple. Cool the filling. In a mortar or blender, crush or blend the sesame seeds, salt and nori seaweed flakes. Set aside in an airtight container at room temperature.

Assembly: To assemble the rolls, soak the rice pasta in warm water for 30 or 40 seconds, drain and place on the work board. Place a little filling and roll up like a spring roll. Brown the rolls in a pan with very little oil and serve with the nori gomasio and apple on top.

Note: The dish can be decorated with raw apple cut into small dice and dressed with a little lemon juice and olive oil.