4 rice paper wrappers (I’m into these brown rice ones)
1/4 lb cooked salmon, sliced into 2 inch pieces
1 cup kelp noodles
1/2 cup raw purple cabbage, thinly sliced
1/2 cup bell pepper, thinly sliced
1/2 cup carrots, cut matchstick
1/2 cup watermelon radishes, thinly sliced (I used a mandolin for this step, but not necessary)
1 avocado, thinly sliced
1/4 cup cilantro
1/4 cup scallion, chopped
miso ginger dipping sauce:
1/4 cup fish sauce
1/4 cup brown rice vinegar
2 Tbsp hot sesame oil
1 Tbsp coconut aminos
1 Tbsp minced ginger
1 Tbsp miso paste
- Fill a large shallow bowl with warm water. Dip one wrapper into the water briefly to soften (about 10 seconds). Lay the softened rice paper on a flat surface.
- In a row across the center of the wrapper, place 1/4 of the cooked salmon, purple cabbage, bell pepper, carrots, watermelon radishes, avocado, cilantro, and shallots, leaving about 2 inches uncovered on each side.
- Carefully start to fold the wrapper burrito-style by tucking in the sides, then continue to roll up (but not too tightly or the spring roll will split). Repeat with remaining ingredients.
- To make the dipping sauce, add all ingredients to a high-speed blender and blend until smooth.
makes 4 spring rolls