Wild Salmon Spring Rolls with Thai Sauce

2 servings
30 min
20 min
Very Easy




  • Cut salmon fillet lengthwise, season with salt and pepper.
  • Bring a pot of water up to boiling point and blanch the cabbage until its soft, then take it out before plunging into ice cold water to stop the cooking process.
  • Dry it, then take a roll pin and roll the cabbage ensuring that all the hard parts are soft by rolling the pin.
  • Take 1 spring roll skin and put cabbage in the centre, then place the salmon on top adding a little bit of pickled ginger as well.
  • Roll it and put a little bit off egg wash at the tip so you can stick and hold the skin together at both ends.
  • Take the flour and mix it with a little bit off water. Toss the spring rolls in a little of mixed flour then deep fry them in a hot oil until they are golden brown.
  • Do not overcook to ensure the salmon is partly cooked and stays moist. Serve with homemade Thai Sauce.


Rate this recipe:
Generate another secure code  = 

You may like

Recipe Wild rice lettuce wraps
Wild rice lettuce wraps
2 servings
30 min
Very Easy
Recipe Wild mushrooms risotto with marmite
Wild mushrooms risotto with marmite
4 servings
55 min
Recipe Spring rolls with fruits - video recipe !
Spring rolls with fruits - video recipe !
4 servings
30 min
Very Easy
Recipe Spring rolls - marinated beef
Spring rolls - marinated beef
2 servings
2 h 30 m
Very Easy


Menu planner
Petitchef will make it possible to plan your menu daily, weekly, in advance for the holidays.

You can also print the weekly menu here.

Daily Menu

Daily menu
To receive the Petitchef tasty newsletter, please enter your email