East meets west with this delicious salmon with a Cajun kick wrapped in a soft spring roll.
Ingredients:- 1 can SAFCOL® Gourmet on the Go Chargrilled Cajun Spice Salmon
- 2 sheets Vietnamese spring roll rice wrapper
- ¼ pound bean sprout
- ¼ cup julienne carrot
- ¼ cup julienne snap peas
Instructions:
In a pot of boiling water, blanch bean sprout, carrot, and snap peas for 15 seconds. Remove from pot, shock them in icy cold water for 30 seconds. Divide in 2 equal portions. In a shallow bowl of warm water, submerge each rice paper into the warm water for 5 to 7 seconds. Remove rice papers from warm water and place them on a dry cutting board. Arrange SAFCOL® Gourmet on the Go Chargrilled Salmon in Cajun Spice, bean sprout, carrot, and snap peas lengthwise on the center of the paper, saving about ¾ inch on each side. Fold the left and right side of rice paper to the center and pull the top and bottom edges of the rice paper to the center and start rolling to create rolls. Cut in half and serve.
