I always love a way to stretch a protein, and summer rolls are a fun option for a fresher, lighter version of a spring roll. That being said, if you don’t like the texture of raw rice paper, you can always double-roll it (roll it up, then roll that roll in another layer of rice paper) and crisp it up in a hot pan sprayed with cooking oil. This is not a traditional recipe, but it is delicious!

SERVES 8

• 4 thin slices salmon
• juice of 1 lemon
• 1 tsp salt
• pinch pepper
• 2 tsp honey
• 1 cube frozen basil
• 1 tsp coarse mustard
• approximately 2 cups spring mix
• 8 leaves fresh basil (optional)
• 1 avocado, sliced
• 1 cup cooked thin noodles of your choice (rice noodles are traditional, but angel hair pasta is fine too)
• 8 rice paper wrappers

Dipping Sauce

• 4 cubes frozen basil
• 2 Tbsp olive oil
• 2 Tbsp soy sauce
• 1 tsp coarse mustard
• ¼ tsp black pepper
• 2 tsp honey

Preheat oven to 375°F (190°C).

Combine fresh lemon juice, salt, pepper, honey, basil, and mustard. Brush over salmon and bake for 18–22 minutes, or until fully cooked. Allow to cool, then flake.

Dip each rice paper wrapper in water for 5 seconds to soften slightly. Fill with flaked salmon, a few leaves of spring mix, one basil leaf if desired, a few slices of avocado, and a little bit of the noodles. Roll up. (I like to tuck the edges in, egg-roll style, but you don’t need to. If you roll it up tight, the rice paper holds everything together.)

Serve immediately, or store in the fridge in an airtight container, making sure the rolls aren’t touching each other.

Combine the dipping sauce ingredients in a small bowl and serve alongside.

(Originally featured in Family Table, Issue 842)