snacks by Shira vol. 35: macro spring rolls with miso ginger dipping sauce

Ingredients

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

Preparation

1. 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.
2. 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.
3. 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.
4. To make the dipping sauce, add all ingredients to a high-speed blender and blend until smooth.
5. Enjoy!

makes 4 spring rolls

xx Shira