Name: Salmon Spring Rolls with Coriander Dipping Sauce
Ingredients: 1/4 c Seasoned rice vinegar; 1/4 c Fresh lime juice; 2 tb Chopped fresh coriander; 1 ts Grated peeled fresh gingerroot; A; (1-pound) salmon; ; fillet about 1 inch; ; thick, skinned; 1/4 c Plus 2 tablespoons lime juice; 2 tb Seasoned rice vinegar; 1 tb Soy sauce; 2 1/2 ts Sugar; or to taste; 1 tb Water; or to taste; 2 ts Grated peeled fresh gingerroot; 2 tb Chopped fresh coriander; Twelve; (6 1/4-inch) rounds; ; of rice paper*; 48 Fresh coriander leaves; (about 1/2 cup; ; loosely packed); 4 tb Finely chopped scallion greens; Vegetable oil for frying; Garnish: Coriander sprigs

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Asian	March 1995	1	servings

INGREDIENTS

1/4	c	Seasoned rice vinegar
1/4	c	Fresh lime juice
2	tb	Chopped fresh coriander
1	ts	Grated peeled fresh gingerroot
		A; (1-pound) salmon
		; fillet about 1 inch
		; thick, skinned
1/4	c	Plus 2 tablespoons lime juice
2	tb	Seasoned rice vinegar
1	tb	Soy sauce
2 1/2	ts	Sugar; or to taste
1	tb	Water; or to taste
2	ts	Grated peeled fresh gingerroot
2	tb	Chopped fresh coriander
		Twelve; (6 1/4-inch) rounds
		; of rice paper*
48		Fresh coriander leaves; (about 1/2 cup
		; loosely packed)
4	tb	Finely chopped scallion greens
		Vegetable oil for frying
		Garnish: Coriander sprigs

INSTRUCTIONS

FOR MARINADE
FOR DIPPING SAUCE
* Rice paper is available at Asian markets.
To make marinade:
In a large bowl, whisk together marinade ingredients with salt and pepper
to taste.
Cut salmon crosswise into 12 pieces, each about 2 1/2 by 1 inch, and add to
marinade. Marinate salmon, turning pieces occasionally, 30 minutes.
Make dipping sauce while salmon marinates:
In a small bowl, whisk together all dipping sauce ingredients except
coriander. (Coriander will be added just before serving.)
Remove salmon from marinade and pat dry.
Fill a small shallow baking pan or cake pan with warm water. Soak 4 sheets
rice paper until very pliable, about 45 seconds. Carefully, stack soaked
sheets, 1 at a time, between single layers of paper towels to drain, ending
with a rice paper. Put 1 sheet of rice paper on a clean dry work surface,
reserving dampened paper towel, and arrange 1 salmon piece crosswise on
bottom half of sheet, leaving a 1-inch border on bottom edge and on each
side. Top salmon with about 4 coriander leaves, 1 teaspoon scallion greens,
and salt and pepper to taste. Roll up filling in sheet, folding in sides
after first roll to completely enclose filling, and continue rolling. Wrap
filled spring roll in reserved dampened paper towel to help form spring
roll and keep it moist.
Make more spring rolls in same manner with remaining 3 soaked sheets.
Transfer assembled rolls in dampened paper towels to a tray and repeat
procedure with remaining 8 rice paper sheets, 4 at a time, and ingredients.
Carefully unwrap 4 spring rolls from paper towels. In a deep 12-inch
non-stick heavy skillet, heat 1/4 inch oil over moderately high heat until
hot but not smoking and fry 4 spring rolls, turning once, until golden
brown and salmon is cooked through, about 3 minutes. Transfer spring rolls
as fried with metal tongs to a baking sheet lined with paper towels to
drain. Repeat procedure with remaining spring rolls.
Stir coriander into dipping sauce. Serve spring rolls as an hors d'oeuvre
or first course with dipping sauce and garnish with coriander sprigs.
Makes 12 Spring Rolls.
Gourmet March 1995
Converted by MC_Buster.
Per serving: 117 Calories (kcal); 1g Total Fat; (6% calories from fat); 6g
Protein; 28g Carbohydrate; 0mg Cholesterol; 1085mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 0 Fat; 1 Other
Carbohydrates
Converted by MM_Buster v2.0n.

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