Kale and salmon spring rolls

Kale and salmon spring rolls recipe

Kale is getting more and more easy to find in France. Which is good news as it’s on the superfood list for its powerful antioxidant qualities. I was happy to find some at Joel Thiebault’s market stall this morning. Joel Thiebault is the most famous vegetable growers around Paris. He cultivates an amazing variety of vegetables and provides them to the greatest chefs – and us. You might find his products at President Wilson market on Wednesday and Saturday mornings and at rue Gros market on Tuesday and Friday mornings. Both markets are located in Paris 16th. Note, you can also order a fresh vegetables basket online from the website www.tousprimeur.com.

Well, anytime I go to Joel Thiebault’s stall, I buy everything that I have in sight. Now my basket is full, rendez-vous en cuisine.

Kale picture


  • 1 small bunch of kale
  • 1 clove garlic
  • 5oz fresh salmon
  • 10oz rice noodles
  • 2 tablespoons crushed peanuts
  • 8 spring roll wrappers
  • 1 teaspoon rice vinegar
  • Olive oil
  • Mint leaves
  • Salad
  • Soya sauce

Food pics-6


Prepare your ingredients

  1. Boil the rice noodles for 1 or 2 minutes. Rinse under cold water, drain and place in a bowl.
  2. Chop the kale. Steam for 10 minutes.
  3. Steam the salmon for 5-10 minutes. Place into a large bowl and lightly flake apart with a fork.
  4. Peel and chop garlic. Heat the olive oil in a frying pan or wok over high heat until very hot. Add the peanuts and garlic. Stir fry until they are soft. Add the kale and continue to fry until the kale has wilted slightly. Pour the rice vinegar and fry for 1 more minute. Season with salt and pepper. Place in a bowl.

Food pics-5


  1. Fill a plate with warm water. Dip one sheet of rice paper in the water for 30 seconds. Then place on a clean work surface. To the center of the rice paper, add a handful of rice noodles and kale mix. Top with salmon.
  2. Fold the left and right edges of wrapper over filling, then the bottom edge. Tuck over and roll upwards. Repeat with the other wraps.
  3. Fry spring rolls in a pan with olive oil until golden brown and crispy.
  4. Serve with salad and mint leaves to roll in and dip in soya sauce.

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