Cod spring rolls are the perfect fusion between Asian cuisine and Spain's quintessential product. Crispy rice wrappers filled with flaked cod, julienned vegetables, ginger, and a touch of soy, served with homemade sweet and sour sauce. This recipe is a showstopper at any table: original, flavorful, and with an addictive contrast of textures between the crispy exterior and the juicy filling. Marc González Sáez, from Mercat del Ninot in Barcelona, teaches you this fusion recipe he has perfected by combining decades of cod knowledge with the best Asian cooking techniques.
The Fusion That Works: Cod and Asian Cuisine
The idea of putting cod in a spring roll might seem daring, but it has impeccable gastronomic logic. Flaked cod shares a similar texture with classic spring roll fillings: loose fibers, defined flavor, contained juiciness. Its natural saltiness harmonizes with soy and ginger. And its ability to absorb flavors makes it the perfect vehicle for Asian spices.
In Asian cuisine, spring rolls are typically filled with pork, shrimp, or vegetables. Cod brings something none of those ingredients have: a marine depth, a unique flaky texture, and a natural umami flavor that enhances all other ingredients in the filling. It's not a substitute for traditional filling; it's an evolution.
This recipe originates from the observation that the world's best fusion restaurants—from Lima to Barcelona, from Tokyo to New York—have discovered that cod is one of the fish that best adapts to Asian techniques. Japanese tempura cod, brandade cod with wontons, Thai-style cod fritters: the cod tradition naturally dialogues with Asia.
Ingredients (12 spring rolls)
For the filling
- 300 g desalted cod, flaked into fine pieces
- 1 large carrot, cut into very fine julienne
- 1 red bell pepper, cut into fine julienne
- 100 g Chinese cabbage or regular cabbage, cut into fine julienne
- 4 spring onions (green and white parts), finely chopped
- 50 g bean sprouts
- 2 cloves garlic, very finely minced
- 1 tablespoon fresh grated ginger
- 2 tablespoons soy sauce (tamari if gluten-free)
- 1 tablespoon toasted sesame oil
- 1 teaspoon cornstarch
- Black pepper
For the spring rolls
- 12 spring roll wrappers (wheat-based, square, 21 cm)
- 1 beaten egg (for sealing)
- Sunflower or peanut oil for frying (1 liter)
For the sweet and sour sauce
- 100 ml rice vinegar
- 80 g sugar
- 2 tablespoons ketchup
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch dissolved in 2 tablespoons cold water
- 1 fresh chili, minced (optional)
Filling Preparation
The filling should be prepared in advance so the flavors can meld and the mixture is cold before filling the wrappers (a warm filling will moisten the wrappers and make sealing difficult).
Heat one tablespoon of sunflower oil in a wok or large frying pan over high heat. When it slightly smokes, add the garlic and ginger. Sauté for 30 seconds—just enough time for them to release their aroma without burning. Add the julienned carrot and red bell pepper. Sauté for 2 minutes over high heat, stirring constantly. The vegetables should remain slightly crisp; never soft.
Add the Chinese cabbage and bean sprouts. Sauté for 1 minute. Add the flaked cod, soy sauce, sesame oil, and cornstarch. Mix well and cook for 2 more minutes. The cod should be heated but not fall apart. The cornstarch will help bind the filling and absorb excess moisture.
Remove from heat, add the chopped spring onions, season with black pepper (do not add salt: soy sauce and cod provide more than enough), and let cool completely. You can speed up cooling by spreading the filling on a wide tray.
Important tip: the filling must be as dry as possible. If you see it has released liquid, drain it before filling. Excess moisture is the number one enemy of a crispy spring roll: it soaks the wrapper from the inside and causes it to break open during frying.
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Assembling the Spring Rolls
Place a spring roll wrapper with one corner pointing towards you (in a diamond shape). Put 2-3 heaping tablespoons of filling in the bottom third of the wrapper, forming a horizontal cylinder. Leave at least 2 cm free on each side.
- Fold the bottom corner over the filling, pressing firmly to remove air pockets.
- Fold the left and right sides towards the center, like an envelope.
- Roll tightly towards the top corner, maintaining tension.
- Seal the top corner with beaten egg. Press gently to ensure it's closed.
Place the finished spring rolls on a tray with the seam side down. Do not stack them; they will stick. If you want to prepare them in advance, you can refrigerate them covered with plastic wrap for up to 4 hours before frying. They can also be frozen (unfried) for 1 month; fry them directly from the freezer, adding 1-2 minutes to the frying time.
Perfect Frying
Frying is the decisive moment. You need plenty of oil (at least 5-6 cm deep in the pan or fryer) and the correct temperature: 170-175 °C. If you don't have a thermometer, insert the tip of a wooden skewer: if it bubbles moderately, it's ready.
Fry the spring rolls in batches of 3-4 (do not overcrowd the pan; it lowers the oil temperature). Cook for 3-4 minutes, turning them halfway through with tongs, until uniformly golden on all sides. The target color is medium golden, not dark brown.
Drain on paper towels for 1 minute. Serve immediately: spring rolls lose crispiness quickly. If cooking multiple batches, keep the first ones in the oven at 80 °C to keep them warm and crispy while you fry the rest.
Three Sauces to Accompany
Homemade Sweet and Sour Sauce
In a small saucepan, mix the rice vinegar, sugar, ketchup, and soy sauce. Bring to a boil over medium heat, stirring until the sugar dissolves. Add the cornstarch dissolved in water and cook for 1-2 minutes until it thickens. Remove from heat, add the chili if using, and let cool. The sauce will thicken more as it cools. It keeps for 2 weeks in the refrigerator.
Soy Ginger Sauce
Mix 4 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 tablespoon honey, 1 teaspoon fresh grated ginger, and 1 teaspoon sesame oil. This sauce is more subtle than sweet and sour and allows the cod flavor to shine through more.
Wasabi Mayonnaise
Mix 100 g mayonnaise with 1-2 teaspoons wasabi paste (adjust to your taste) and a few drops of lemon juice. This sauce is creamier and provides a nasal heat that contrasts with the crispiness of the spring roll. It's the most modern option and works best if serving the spring rolls as an appetizer.
Creative Variations
Baked Spring Rolls (Lighter Version)
Preheat the oven to 200 °C. Brush the assembled spring rolls with olive oil or sesame oil on all sides. Place on a baking sheet with parchment paper and bake for 18-20 minutes, flipping them halfway through. They won't be as crispy as fried ones, but they are a much lighter alternative. Tip: spray a little oil on the spring rolls with a spray bottle halfway through baking to improve crispiness.
Fresh Spring Rolls (Vietnamese Style)
Replace the wheat wrappers with rice paper (the kind you soak in water). The result is a fresh, unfried, translucent spring roll where the ingredients inside are visible. Add mint leaves, Thai basil, and cooked rice vermicelli to the filling. Serve with peanut sauce or nuoc mam (Vietnamese fish sauce). A spectacular summer version.
Spring Rolls with Brandade
Substitute the flaked cod with cod brandade (cod with potato and emulsified olive oil). The filling is creamier and richer, and the contrast with the crispy exterior is extraordinary. Reduce the vegetables by half so as not to overload the spring roll.
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Frequently Asked Questions
Can spring rolls be frozen before frying?
Yes, and it's actually one of the best ways to prepare them in advance. Freeze them on a tray without touching (so they don't stick together) and once frozen, transfer them to a freezer bag. They keep for 1 month. Fry them directly from the freezer at 165-170 °C for 5-6 minutes, turning them halfway through. No need to defrost.
Can I use rice paper instead of wheat wrappers?
Yes, but the result is different. Wheat wrappers become crispy like a cracker; rice paper is lighter, somewhat bubbly, and less consistent. For frying, wheat wrappers are superior. Rice paper is better for fresh (unfried) spring rolls. If you have a gluten intolerance, rice paper is your option—fry them at 175 °C for only 2 minutes.
Why do my spring rolls open when frying?
The most common causes: overfilling (put less than you think), poor sealing (the beaten egg must cover the entire flap), too moist filling (drain excess liquid), or oil that is too hot (which creates internal steam that bursts the wrapper). Fry at 170-175 °C, no higher. And make sure to eliminate air pockets when rolling.
How many spring rolls are one serving?
As an appetizer, 2-3 spring rolls per person. As a main course accompanied by rice or salad, 4-5 per person. This recipe yields 12 spring rolls, enough for 4 people as an appetizer or 2-3 as a main course.
Does cod pair well with Asian flavors?
Exceptionally well. Cod has a natural umami flavor (from the salting and desalting process) that harmonizes perfectly with soy, ginger, and sesame. In Japanese cuisine, salted cod (shiozake) is a common ingredient. The Hispanic-Asian fusion with cod works because both traditions share a respect for cured products and deep flavor.
What oil is best for frying spring rolls?
High-oleic sunflower oil or peanut oil. Both have a high smoke point (above 200 °C) and a neutral flavor that doesn't interfere with the filling. Extra virgin olive oil is too aromatic and has a lower smoke point; it's not the best choice for deep frying at this temperature. Avoid low-quality refined seed oils.
Cod spring rolls demonstrate that fusion cuisine works when it respects the ingredients of both traditions. Spanish cod—noble, salty, with centuries of history—meets the Asian technique of the crispy spring roll and oriental spices, and the result is a dish that belongs to neither tradition and to both at the same time. It's a surprise at dinner, a hit as an appetizer, and proves that cod is one of the world's most versatile ingredients.
