BRANDADE SPRING ROLLS

Preparation. To begin making these spring rolls, wash and cut all the vegetables into thin strips. The key is to achieve a uniform texture that allows for easy and neat rolling. The carrot, cucumber and pepper should be cut into fine julienne strips to add freshness and crunch. The cod brandade should have a creamy yet firm texture, perfect for filling the spring rolls without tearing the rice paper.

Soak the rice paper sheets. The rice paper sheets used for spring rolls should be soaked in lukewarm water for a few seconds. Once they have softened, place them on a clean, slightly damp surface to prevent them from sticking or drying out.

Assembling the spring rolls. Place a light layer of vegetables in the centre of each wrapper. Add a small portion of cod brandade, which will be the star ingredient of these spring rolls. Add some fresh herbs and, if you like, some rice noodles to add texture. It is important not to overload the wrapper with ingredients so that the roll holds its shape.

The perfect roll. To seal the spring rolls, first fold the sides inwards and then roll them up tightly from the base. The aim is to create a compact, even and well-sealed cylinder. Repeat the process until you have used up all the ingredients.

Final presentation. Spring rolls can be served whole or cut diagonally for a more elegant and professional presentation. They are best served chilled or at room temperature. Serve with a light sauce made from soy sauce, lime and honey, or a mild sesame oil emulsion to enhance the contrast of flavours.

Expert advice

• Don’t soak the rice paper sheets for too long to prevent the spring rolls from breaking.
• Strike a balance between the filling and the wrapper: less is more.
• Adding fresh herbs enhances the aroma and character of the spring rolls.
• You can replace the brandade with other fish spreads or even vegetable-based alternatives.