Prep. time: 30 minutes
Cooking time: None

These rolls are delicious served with a mesclun salad or some vegetables sticks to dip into the remaining anchoiade.

1. Peel all the vegetables and the apple.
2. Cut all the vegetables and the apple into 5 mm (1/4") sticks - you could also use a mandolin or a food processor with a grating blade.
3. Make the anchoiade: process the anchovies, garlic, lemon juice and egg yolk in a food processor; gradually drizzle in the oil, as if making a mayonnaise, until thickened.
4. Combine the anchoiade with the vegetables and roll them up in a half slice of dried ham like a spring roll. They will keep well in a closed container in the refrigerator.

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Photo and collaboration: VFC and the Centre d'information des charcuteries et produits traiteurs.