Healthy Salmon Spring Roll

I recently tried a fusion spring roll called Chicken Mango roll at a Vietnamese restaurant which had rice vermicelli, panko-crusted chicken, carrots, and lettuce served with a creamy mango sauce. The dish was $10, which is a bit pricey for a spring roll, but it was absolutely delicious and the sauce just really made the entire dish! I believe that the sauce is a combination of mango, mayonnaise, butter and mustard.. something like that, but I searched online for “Spring roll mango dipping sauce” and nothing alike the restaurant’s comes up. Personally, I think that a spring roll isn’t a spring roll without the sauce, so I decided to make my own spring roll at home… and disclaimer: Not Authentic at all, but 100% DELICIOUS. I began to make the spring roll, realizing that I lacked so many of the ingredients that I needed, but I made use of what I had and the outcome is absolutely the bomb!!!

Ingredients:

• 4 rice papers
• 1/3 c. roughly chopped salmon (I used store bought brown sugar salmon from Costco)
• 1/2 sprig spring onion
• 1 c. roughly chopped iceberg lettuce
• 1 avocado
• 1/4 c. mayo
• 1 tbsp. barbecue sauce
• 1 tbsp. asian hot mustard sauce

1. soak the rice papers in water for about 4 seconds
2. place some lettuce on the bottom, then add spring onion, avocado, and salmon
3. Roll the paper by folding the right and left in, and roll it up like a burrito.
4. Combine mayo, barbecue sauce, and mustard sauce

I came up with this sauce which pairs so well with the spring roll because the smokiness of the barbecue sauce and salmon pairs really well together. Ingredients that I wished i had were rice vermicelli noodles and carrots, but skipping out on the rice vermicelli makes the dish a lighter fare.