RICE PAPER-WRAPPED ALASKA SALMON ROLLS

Prep Time: 10 minutes

Cook Time: 15 minutes

Servings: 4

• 4 (8-inch size) rice paper sheets

• 2 cups shredded red leaf lettuce

• 1/4 cup mixture of chopped fresh Thai basil, mint leaves and cilantro

• 1 cup cooked rice vermicelli (thin rice noodles)

• 1 lb fillet of Shoreline Wild King or Coho Salmon, seasoned and cut into

  4 oz. strips, poached or grilled

For each serving, soak a rice paper sheet in warm water (about 100oF) until pliable, about10 seconds. Lay flat on a clean work surface to assemble rolls. Place 1/2 cup lettuce, 1 tablespoon basil mixture and 1/4 cup vermicelli in the bottom third of the rice paper. Top with a salmon strip. Fold the bottom of the rice paper up over the filling snugly, then fold in sides and roll up like a spring roll.