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

Plum Sauce Dip (55 servings):

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.