Ingredients

• 6 rice paper wrappers (22 centimeters in diameter)
• 6 ounces wild Alaskan canned salmon
• 1 cup shredded Napa cabbage
• 1/4 cup cilantro leaves, roughly chopped
• 1 medium carrot, thinly sliced (about 1 cup)
• 1 medium cucumber, thinly sliced (about 1 cup)
• 2 tablespoons white miso paste
• 1 1/2 teaspoons rice wine vinegar
• 1 teaspoon honey
• 1 teaspoon sesame oil

Instructions

1. For the spring rolls: Dip a rice paper wrapper into a bowl of warm water, making sure to wet all sides. Remove the softened and pliable rice paper and place on a clean surface. On the side of the wrapper closest to you add some salmon, cabbage cilantro, carrots and cucumbers. Fold the ends of the rice wrapper over the filling. Tuck the edge closest to you over the filling and continue to roll until it's closed and snug. Repeat with the remaining wrappers and ingredients.
2. For the sauce: In small bowl mix together 2 tablespoons water, the miso paste, vinegar, honey and sesame oil and stir well to combine.
3. Serve the spring rolls immediately with the sauce for dipping.