Originally Spring Rolls with Salmon and Mango from William-Sonoma Asian Flavors

For the spring rolls:

• 4 oz. dried thin rice vermicelli noodles
• 1 lb. salmon fillets (I used shrimp)
• 1 large carrot, peeled and very finely julienned
• 1 tsp. sugar
• 16 dried rice paper rounds, each 8 1/2 inches in diameter
• 16 large red-leaf lettuce leaves, ribs removed
• 1 mango, peeled and cut into slices 3 to 4 inches long and 1/4 inch thick
• 1 avocado, pitted, peeled and cut into slices 3 to 4 inches long and 1/4 inch thick
• 16 fresh mint leaves, shredded 32 sprigs of fresh cilantro (oops – they didn’t make it home from the supermarket)

Directions:

1. To make the dipping sauce, in a bowl, combine the sugar and hot water, stirring to dissolve the sugar.
2. Seed and finely chop the serrano chili.
3. Add to the sauce with the garlic, lime juice and fish sauce.
4. Set aside.
5. To make the spring rolls, place the noodles in a bowl and add water to cover. Let stand until soft and pliable, about 15 minutes.
6. Bring a large pot two-thirds full of water to a boil.
7. Drain the noodles, add to the boiling water, remove from the heat and let stand for 2 minutes. Drain and rinse with cold water. Drain thoroughly and set aside.
8. Pour water to a depth of 3 inches in a wide, deep fry pan just large enough to hold the salmon in a single layer.
9. Place over high heat and bring to just below a boil so that the water shimmers with movement but does not bubble.
10. Slip the salmon into the water and poach, uncovered, until the flesh easily flakes with a fork, 5 to 10 minutes.
11. Using a spatula, transfer the salmon to a plate and refrigerate for 1 hour.
12. Cut into 16 thin slices about 4 inches long.
13. In a small bowl, combine the carrot and sugar. Let stand until the carrot is softened, about 10 minutes.
14. Fill a pie dish with warm water. Dampen 2 kitchen towels and lay on a work surface.
15. Dip 1 rice paper round at a time into the water and lay flat on the towels. Continue dipping the rounds and arranging in a single layer without overlapping on the towels. Allow to soften 1 to 2 minutes.
16. When the rounds resemble wet, wrinkled tissue, place 1 lettuce leaf across the lower third of each round, leaving a 1-inch border on the right and left edges.
17. Spread a small amount (about one-sixteenth) of the noodles over the lettuce in a line about 5 inches long by 1 1/2 inches wide.
18. Arrange one-sixteenth of the carrots, a few mango slices, a salmon slice, a few avocado slices and a few shreds of mint over the noodles.
19. Fold up the bottom edge of the rice paper round and roll once over the ingredients, tucking them into a tight roll 5 inches long. Fold in the right and left edges to enclose the filling.
20. Place 2 sprigs of cilantro over the roll and finish rolling. Set, seam side down, on a baking sheet, cover with a damp kitchen towel and set in a cool spot while making the remaining rolls.
21. Leave the rolls whole or cut each into 3 or 4 pieces.
22. Serve at room temperature with the dipping sauce.

Serves 8.

Dipping Sauce (from Rice Stick Noodles with Grilled Pork, suggested by W-S for this dish too)

• 1/4 cup sugar
• 1/4 cup hot water
• 1 fresh red serrano chili (we used an italian long pepper and some thai bird chili flakes)
• 2 garlic cloves, chopped
• 1/3 cup lime juice
• 1/4 cup fish sauce