Teriyaki Salmon Spring Rolls With Two Dipping Sauces

• Dipping Sauces
• 4 tablespoons lime juice
• 4 tablespoons fish sauce
• 1 cup water
• 1 tablespoon sugar
• 1 clove of garlic, crushed
• 1 red chile, sliced or red pepper flakes (optional)
• 1/2 cup hoisin sauce
• 3 tablespoons smooth peanut butter
• 2 tablespoons water
• 1 tablespoon rice vinegar
• 1 garlic clove, crushed
• Spring Rolls
• 1 pound cooked wild or regular teriyaki salmon, cold (or leftover salmon of your choice)
• 1 packet spring roll wrappers
• 1/2 packet rice vermicelli
• 12 butter or red leaf leaves, ripped in half
• 1 english cucumber, sliced into short thin strips
• 1 carrot, grated or sliced into matchsticks
• 2 avocados, sliced thinly
• 1 cup thai or regular basil leaves
• 1/2 cup mint leaves
• 1 cup cilantro leaves

1. Nuoc cham: Combine lime juice, fish sauce, water, sugar, and crushed garlic in a saucepan. Heat until sugar dissolves. Add chile or red pepper as desired. Cool in refrigerator until ready for use.
2. Hoisin peanut sauce: Mix hoisin sauce, peanut butter, water, rice vinegar and crushed garlic together in a saucepan. Heat until smooth. Cool in refrigerator until ready for use.
3. Spring Rolls: rnTo make teriyaki salmon, place teriyaki glaze on fresh salmon and broil for 6-10 minutes. Cool. Flake cooled salmon into large pieces.
4. Cook rice vermicelli according to package directions. Cool.
5. Remove hard spines from lettuce leaves. Cut up cucumber, carrot and avocado. Pick basil and mint leaves and chop cilantro into rough pieces.
6. Place warm water in a deep bowl. Prepare rolling area on a cutting board (I use a wood one).
7. To roll spring rolls:rnTake 1 spring roll wrapper and soak in water for 6-10 seconds.
8. Place wrapper on cutting board. Paper will soften as you go.
9. Center 1/2 lettuce leaf across the bottom third of the wrapper. Add a small handful of rice vermicelli.
10. Add a few cucumber and carrot sticks. Add a slice of avocado an a few leaves of herbs (I mix them up).
11. Place a small amount of flaked salmon across the top of the lettuce leaf.
12. Fold both sides of the wrapper across the filling. Take the bottom of the wrapper and fold tightly over filling.
13. Continue rolling the wrapper, tucking in the filling as you go. Roll should be tight.
14. Place roll on a plate covered with wet paper towel. Put another wet paper towel on top of the roll so they don't dry out.
15. Continue making rolls until you have enough servings.
16. Serve with the two dipping sauces and enjoy!
17. The pictures explain this process the best, so refer to them as you go!

dipping sauces, lime juice, fish sauce, water, sugar, clove of garlic, red chile, hoisin sauce, smooth peanut butter, water, rice vinegar, garlic, spring rolls, salmon, roll wrappers, rice vermicelli, butter, cucumber, carrot, avocados, thai, mint leaves, cilantro

Taken from food52.com/recipes/58482-teriyaki-salmon-spring-rolls-with-two-dipping-sauces (may not work)