Spring rolls with salmon and spinach

Fresh spinach and salmon wrapped in crispy rice paper.


Shan'shi ingredients

  • 250 ml Woköl
  • 3 Oyster Sauce
  • Spicy chili sauce
  • Sojasauce

Additional ingredients

  • 400 g fresh salmon fillet
  • 1 red onion
  • 2 cloves garlic
  • 1 bunch of chives
  • 12 sheets of rice paper (alternatively 1 pack of strudel dough)
  • 100g spinach {frisch}
  • 50 g arugula
  • 1 handful of basil
  • juice ½ lemon
  • Salt pepper


  • Peel the onion and garlic cloves and chop very finely.
  • Roughly dice the salmon. Heat some Woköl in a pan.
  • Finely chop the chives. Sauté the diced onions and garlic until translucent.
  • Add the salmon cubes. Add spinach and chives and let simmer. Deglaze with lemon juice and Oyster Sauce . Season the filling with Salt and pepper and leave to cool briefly.
  • If using strudel dough, cut into squares. Spread the filling over the strudel/rice paper corners, adding a little fresh arugula to each one. Fold and roll up. Seal with water.
  • Heat 250 ml Woköl in a saucepan. Briefly fry the spring rolls in it on all sides.
  • Serve immediately while still warm with hot chili sauce and Sojasauce .
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