Smoke Salmon & ChardSpring Rolls

Mamas if you don’t already have a love affair with wanton/egg wraps you wanna start now:), there really is nothing I haven’t stuffed into these wraps for either breakfast, snacks or dinner depending on what we have handy for filling. – here is a delicious chard and smoke salmon recipe that will have your most picky veggie  eater reaching for more.

Hope you find reason to be grateful today.
Love & Light



Ingredients organic

  • 2 tablespoons olive oil
  • 1/2 cup diced onions
  • 1 tsp minced garlic (1 large garlic)
  • 2 cups shredded /chopped chard
  • 2 ounces ricotta cheese (drain)
  • 8 ounces shredded smoke salmon (wild caught)
  • 1 tablespoon coconut aminos sauce (or to taste, you can also use any seasoning you love)
  • spring roll wrappers
  • 1 egg, beaten
  • Coconut oil, for frying


  1. Heat oil in a skillet or wok over high heat. Add the onion, garlic, and chard. Cook for 2 minutes or until the veggie is just limp.
  2. Stir in the coconut aminos, toss to coat the mixture. The filling should be moist but not wet. Remove from heat, and allow to cool. Toss in the ricotta cheese and smoke salmon.
  3. Lay a spring roll wrapper on a flat surface on an angle so it looks like a diamond. Spoon 2 tablespoons of the filling near the bottom corner of the wrapper and fold up to enclose the filling. Fold in the 2 sides. Paint the top seam of the wrapper with beaten egg. Continue rolling up to form a tight cylinder.
  4. Pour about 1-inch of oil in a skillet and heat to 350 degrees F. Fry the spring rolls for 2 minutes, turning to cook all sides. Drain on paper towels before serving.

Have a wonderful day and hope you find a reason to be grateful.

Love & Light