Salmon Spring Rolls

• Gluten free

• Seafood

  • 2 cups Salmon, cooked

• Produce

  • 4 Carrots
  • 1 bunch Cilantro
  • 1 Cucumber
  • 1 head Romaine

• Pasta & Grains

  • 1/3 package Rice noodles
  • 10 Rice paper sheets

• Baking & Spices

  • 2 tbsp Sugar

• Oils & Vinegars

  • 2 tbsp Rice vinegar

Found on reluctantentertainer.com

Ingredients

• 2 cups leftover cooked salmon
• 4 shredded carrots
• 1 cucumber, julienned
• 1 head of romaine
• 1/3 package rice noodles
• 10 rice paper sheets
• 1 bunch cilantro, chopped
• 2 Tbsp rice vinegar (to add to carrot and cucumber)
• 2 Tbsp. sugar

Directions

• Place 2 cups of leftover salmon in a bowl, and break into large chunks. Cut and wash full leaves of romaine; remove the leaves. Peel cucumber and slice into strips lengthwise. Shred the carrots. Combine 2 Tbsp. rice vinegar with 2 Tbsp. sugar. Divide sweetened rice vinegar, adding half to cucumber and half to shredded carrot; set aside. Cook the rice noodles in boiling salted water for 3-4 minutes; drain. Immediately rinse with cold water and drain again. Fill a flat dish with warm water and place rice sheet in water for 15-30 seconds. Lay on dry towel to remove excess water. On flat plate or cutting board, place wet rice paper flat (this part is tricky). Without over-stuffing (to avoid ripping the rice sheet), place romaine leaf, salmon, cucumber, rice noodle, cilantro, and carrots side by side on sheet. Carefully roll ingredients into the paper, making sure to tuck in the sides. Serve with peanut or sweet chile sauce.