Yield: 10 spring rolls.
10 Teriyaki Sesame Salmon fillets
¾ cup julienne vegetables (cucumbers, carrots, bok choy, red onion, red pepper)
¼ cup each of chopped fresh herbs (basil, mint, cilantro)
¼ cup chopped green onion
10 large rice paper leaves
¾ cup water
6-oz. jar Asian Plum sauce
6 oz. soy sauce
¼ cup Hoisin sauce
¼ cup minced ginger
¼ cup diced green onion
⅛ cup chopped minced
Combine all dip ingredients in a bowl and mix well. Cook the Pan-Sear Salmon fillets in a hot skillet for 4 minutes on each side. Cut salmon into four strips. Paint rice paper with water to moisten for rolling. Place a line of vegetables, herbs, salmon and sauce on rice paper and roll tightly. Slice in half and serve quickly with a side of plum dipping sauce.