So, let's proceed to the preparation. Initially put to marinate the salmon slices (small, about 10 cm long, of medium thickness). To do this, pour 2 tablespoons of Sauce-marinade Kikkoman Teriyaki and a small amount of lemon juice.

Now prepare the spinach mousse. To do this, take frozen spinach, dump in a pan, defrosted, at this time, finely chop leeks. Add the onion to the spinach, add salt and let simmer for 10-15 minutes until the evaporated water max. Then send the spinach to the onion in the blender, grind, add a little white pepper and cream, if necessary, even salt. The sauce is ready.

Now the most interesting and time consuming! I first had it with rice paper, so sorry for not very detailed steps and s. l in my opinion presentable... Pour in the "bowl" of warm water, put back the first sheet of rice paper to soften, literally 10-15 seconds. Don't wait for fully melted, it will be difficult to work their edges and strive to wrap and stick) Take out a sheet, drained the water, put on a greased with olive oil a bowl, gently laid on top of a slice of salmon. Namely, in the middle of the sheet horizontally and receded by a third of a sheet vertically. On top lay a couple of teaspoons of spinach mousse. Now our task is to gently but firmly roll the roll around the middle or a little closer to completion with tucked edges. Then soak another sheet and wrap it ready to roll. Usually spring rolls and pancakes nem wrapped in a single layer, but we have a soft filling and raw fish, which also give juice. So for greater strength we use two layers. In the same way, wrap the remaining rolls.

Before frying quickly cut some fresh lettuce. I have this salad with two varieties of tomatoes and olive oil. On request we can add balsamic vinegar or cream.

And finally, fry the rolls. For this we will use olive oil for frying and a Sauce for stir-frying BOK Kikkoman. Rolls fry in a pan with olive oil on all sides. As the filling we have a fairly soft and will give juice, you should not leave the rolls for a long time on one side, on the contrary, you need to slowly fry them gently into shape, after which it is brought to readiness. When the rolls are almost ready (determined by eye, time it will take a little fry on medium heat, everything has browned and dry, but not burn), drizzle with soy sauce.