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Salmon, Chard & Mushroom Spring Rolls

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2 bunches Swiss chard

olive oil as needed

Kosher salt and fresh ground pepper to taste


olive oil, as needed

1 cup finely chopped yellow onion

2 teaspoons minced garlic

1 pound cremini mushrooms, cleaned and finely chopped

1 teaspoon amontillado sherry

1/2 teaspoon minced thyme

1 tablespoon unsalted butter (optional)


1 1/2 teaspoons kosher salt

1/4 teaspoon fresh ground black pepper

1 teaspoon smoked paprika

1/4 teaspoon ground fennel

1/4 teaspoon ground coriander

1/8 teaspoon ground cumin

oil as needed

1 pound skinless salmon fillet, tail portion about 3/8 - to 1/2-inch thick preferred


16 to 18 eggroll wrappers (extra in case 1 or 2 tear; Menlo brand preferred)

Zest of 1 lemon (optional)

Vegetable or rice bran oil to shallow fry

ponzu sauce or lemon wedges (optional)

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