Chard spring rolls

Spring is coming, the rolls are rolling and chard is growing. Here is a creative way how to use the leafy green called chard!


A plate with three veggie spring rolls, made out of chard leaves


  • Steamed or fresh chard leaves

  • 100 - 200 g cold and cooked rice

  • 1 cucumber

  • 2-3 carrots

  • 1 package of tofu

  • 1 clove of garlic

  • 1 teaspoon minced ginger

  • 1 dl soy sauce

  • Any other greens you like

This is how we roll 

    1. Steam the leaves of the chards for a short bit if you like them soft - otherwise just use them fresh so they stay crunchy. To steam, heat up a pan with water. Take a sieve or basket and place the leaves inside, holding it for a few minutes over the steaming pan of water until the leaves have become soft. 

    2. Make the marinade: finely chop the garlic and mince the ginger, then mix together in a bowl with 1dl of soy sauce and 1dl water.

    3. Cut the tofu into long and thin slices and marinate the pieces.

    4. Cut the cucumber and carrots in long, thing slices.

    5. Simply roll the ‘’spring rolls’’ by filling them with, rice, veggies and tofu. Dip in soy sauce.

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Recipe and pic by Oliver Blomqvist.