Serves: 6-8  

La Baleine sea salt is one of the finest in France, all the way from the UNESCO-protected Camargue region. And now it’s available to buy in the UK from Tesco and Ocado. Grab a bottle and try out one of La Baleine’s recommended recipes! 


  • 4 rice sheets 
  • 2 medium carrots 
  • 1 small red pepper 
  • 1 small green pepper 
  • 8 large celery leaves or 8 small lettuce leaves 
  • ½ red onion or a white onion 
  • 1 tablespoon of olive oil 
  • 1 chicken or turkey scallop 
  • Fine La Baleine sea salt 
  • Pepper 
  • 1 tablespoon of honey 
  • 20g of soya shoots 
  • Sweet and sour sauce


1Rinse the rice sheets under cold water for a few minutes to soften them up. Spread them out on a tea towel and let them dry. Place the rice sheets on a flat surface and cut them in two, in order to get eight semi-circles.

2Wash the carrots, peel them, and cut them into fine sticks.

3Wash and dry the peppers and cut them into strips.

4Wash and dry the celery leaves.

5Cut the onion into thin slices.

6Add a tablespoon of olive oil in the pan and heat it up.

7Cut the chicken scallop in two if it is too thick. Let it cook for a few minutes, add La Baleine fine salt and pepper. Halfway through cooking add the honey, until it becomes golden. Once warm, cut into lengths of 6/8 cm.

8Place on each half sheet of rice: a leaf of celery, some carrot bayonets, some peppers, a few pieces of meat, a few soya shoots and a few onion strips.

9Fold the round part of the rice sheet, and start to roll making sure to keep the filling tightly inside.

10 Place the rolls in a dish or glass plate. Serve them with a sweet and sour sauce.


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