By: Robin Kurss

These salmon rolls are fun to make, gluten free and a delicious alternative to most hor’s d’oeuvres that are wrapped in puff pastry (which I love). They are also versatile; add any other filling ingredients you’d enjoy.

Makes 10 servings

Ingredients:
• 1 ½ lb. salmon filet, cut into 2” pieces
• 1 t garlic salt
• Pinch pepper
• 2 T oil
Dipping Sauce:
• 3 T soy sauce
• 2 T rice vinegar
• 1 T sesame oil
• 2 t maple syrup
• 2 t peanut butter
• 1 clove garlic, minced
• 1 T minced ginger
• 2 T each minced cilantro and mint
• Pinch of chili flakes
• Pinch of sesame seeds
Put it all Together:
• 1 avocado, sliced thinly
• 1 mango, sliced thinly
• 3 scallions, minced
• 1 cilantro leaves
• 10 rice papers
• Oil for frying
• Black Sesame seeds for sprinkling

Directions:

1. Place salmon on a baking tray, sprinkle with oil, garlic salt and pepper. Broil till cooked through, for about 8 minutes. Let cool.
2. Make the dipping sauce by combining all ingredients in a bowl.
3. Fill a shallow bowl with warm water. Dip 1 rice paper sheet in for about 30 seconds. Place sheet on an oiled counter and layer the filling ingredients in the center of the sheet. Fold the 2 sides over the filling and then roll up from bottom like a stuffed cabbage. Repeat until all rolls are made.
4. Heat a large skillet over medium high heat, add a little oil to the pan and fry the rolls on all sides till golden brown. Place on a serving tray and sprinkle with sesame seeds. Serve with the dipping sauce on the side.