Prep. time: 30 minutes
Cooking time: 15 minutes

Fresh and light with an exotic twist, spring rolls are always a favorite! They're simple and quick to make, so the recipe can be adapted to every whim. For fish lovers, we're offering a revisited version of the traditional Vietnamese recipe that features haddock, a fish much appreciated in French cuisine.

For these rolls, the fish is poached in coconut milk and curry. And to accompany it? A subtle blend of kale, carrot, bean sprouts and pear to delight your taste buds! A wonderful balance of salty, sweet and briny to take you on a voyage of discovery.

1. Rinse the kale, remove the vein from the middle and slice finely. Bring a large pot of salted water to a boil and blanch the kale for 2 minutes. Drain well and set aside.
2. Peel and grate the carrots and transfer to a bowl. Add the kale and bean sprouts. Drizzle with sesame oil, season with salt and pepper and mix well.
3. Peel and core the pears and cut into matchsticks. Set aside.
4. Cut the haddock into pieces. Pour the coconut milk, curry and ginger into a skillet and bring to a boil. Add the haddock pieces to the pan, reduce the heat and cook for 10 minutes, basting the fish regularly. Set aside on a plate.
5. Moisten a kitchen towel and spread it on your work surface. Fill a wide shallow bowl with cold water and soak one rice paper sheet at a time until softened.
6. Gently place the sheet on the towel; top with 2 Tbsp. of the carrot, kale and bean sprout mixture. Add some pear matchsticks and a piece of haddock.
7. Fold in the sides and roll up the rice paper.
8. Sprinkle with sesame seeds and serve with the sweet soy sauce.