Saint Paulin spring rolls

Preparation

1. Brown the julienne-sliced vegetables in a saucepan with a bit of butter: add the diced bacon once the vegetables are cooked, adjust the seasoning and set aside to drain. Once drained and cool, add the cubes of Saint Paulin, then form four sushi rolls, cutting each one  into three.

    

   Then wrap a strip of brick pastry around each sushi piece, to cover half the roll. Fry them in a pan with some oil until the brick pastry is crisp and crunchy. Turn out on to a piece of kitchen towel to soak up any excess fat and serve immediately.

    

   *Julienne 4mm matchsticks can be cut with a julienne cutter mounted on a kitchen mandolin: this will work for the carrot and the courgette, but not the leek, for which a  sharp knife will be needed.