Salmon Spring Rolls

Serves 4 (2 rolls per serving)
Prep time 10 mins
Cook time 5 mins

Ingredients:

• 4 sheets rice paper

• fresh coriander

• 7 oz. (200g) salmon, cut into 4 pieces

• 1 tbsp. coconut oil

• organic soy sauce, tamari (GF), or coconut aminos to serve

Instructions:

1. Boil a little bit of the water in a pan. Remove from heat, and dip in the rice paper for 30 seconds, one

   after the other. Remove the sheets from the water and place on a damp cloth.

2. Place a piece of coriander on top of each sheet, cover with a piece of salmon, sprinkle with freshly ground black pepper, and wrap the rice paper around the fish.

3. Heat the oil in the pan, and fry the rolls for 2 minutes, then turn over and cook for another 2-2.5 minutes until they are nicely browned.

4. Put on a paper towel, to cool slightly and serve with soy/tamari or coconut aminos sauce. Perfect with a side salad.

Pro Tip: Dip your fingers in water, so your hands are damp when handling the spring roll wrapper, they will stick less.