These salmon spring rolls are light, fresh, and bursting with flavor. They're perfect as an appetizer or a light meal.
Ingredients: 200g salmon fillet, cooked and flaked. 8 spring roll wrappers. 1 carrot, julienned. 1 cucumber, julienned. 1/2 red bell pepper, julienned. 2 tablespoons chopped fresh cilantro. 2 tablespoons chopped fresh mint. 2 tablespoons soy sauce. 2 tablespoons rice vinegar. 1 tablespoon sesame oil. 1 tablespoon honey. 1 teaspoon grated ginger. 1 teaspoon minced garlic. Lime wedges, for serving.
Instructions: In a small bowl, mix soy sauce, rice vinegar, sesame oil, honey, ginger, and garlic to make the dipping sauce. Take a spring roll wrapper and dip it briefly in warm water to soften. Lay the wrapper flat on a clean surface. Arrange a portion of flaked salmon, carrots, cucumber, bell pepper, cilantro, and mint in the center of the wrapper. Fold the bottom of the wrapper over the filling, then fold in the sides, and roll tightly. Repeat with the remaining wrappers and filling. Serve the salmon spring rolls with the dipping sauce and lime wedges.
Prep Time: 20 minutes
Cook Time: 10 minutes
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