Cream Cheese Spring Roll

Finely chop the shallots, wash the herbs, drain and also chop finely. Peel the carrot and grate finely. Add the cream cheese, sour cream and crème fraîche and season with salt and pepper. Put the filling on the spring roll dough, roll it up and brush the ends with the egg white – which acts like glue. Fry briefly in 160 °C hot fat. Melt the sugar in a hot pan, deglaze with balsamic vinegar, reduce and finally add pumpkin seed oil until you get a thick syrup. Divide the spring roll in half. With a brush, draw a line on the plate with the syrup.

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