Salmon Fresh Rolls

Bring a small pot of lightly salted water to a boil. Add the rice noodles and turn off the heat. Let the noodles soak in the water just until tender. Drain. Rinse with cold water and drain again. Add a spoonful of light soy sauce to the noodles.

In a large shallow dish of warm water, soak the rice paper wrappers (do one at a time) for about 30 seconds or until just soft. Remove from water and place on a clean work surface.

Place a lettuce leaf over the surface of the rice paper. Place a slice of salmon along the bottom half of the lettuce leaf followed by about 3 tbsp. of noodles.

Place a piece of avocado over the top followed by a piece of cucumber. Sprinkle some green onion, cilantro, and sesame seeds over top.

Starting at the bottom roll up the fresh roll. Halfway up, tuck in the sides of the rice paper wrapper and continue rolling until a cylider is formed.

Repeat with remaining ingredients. Place on a platter, cover with a damp paper towel and refrigerate until ready to serve.

Combine all ingredients in a bowl. Refrigerate until ready to serve.

Note: Sable & Rosenfeld Tipsy Teriyaki makes a great quick dipping sauce. Just add in a splash of your favourite chili paste.