Makes 8

1 tsp. olive or vegetable oil
1 4 oz. fillet of salmon
8 rice paper spring roll wrappers
1 small bunch fresh mint
4 scallions, snipped into 2-inch pieces
1⁄2 avocado, sliced into 2-inch x 1⁄4-inch pieces
1⁄2 mango, sliced into matchsticks
2 carrots, shredded


Heat oil in a small frying pan over high heat. Sear salmon for 2-3 minutes on each sides (I prefer it a little bit rare in the middle). Remove salmon from heat and allow to cool for 5-10 minutes. Slice salmon into 8 strips. Set aside.

Wet a rice paper wrapper under the tap. Shake gently to remove excess water. Set on a clean, dry surface and allow to soften for 1 minute. Once soft and flexible, layer with (in this order) mint, scallions, salmon, avocado, mango and carrots. Be sure to lay everything in the same direction. Remember, less is more. Don’t overload your spring roll or it will tear. To roll up, fold in the top and bottom ends and roll up so it looks like a tiny burrito. Repeat with remaining rice paper wrappers.

Serve sliced in half on the bias with hoisin or peanut sauce.

(Gabi Moskowitz)