Rice Paper Wrapped Salmon Rolls

Prep Time:  10 minutes                 

Cook Time: 15 minutes

Servings: 4


4 (8-inch size) rice paper sheets 

2 cups shredded red leaf lettuce

1/4 cup mixture of chopped fresh Thai basil, mint leaves and cilantro

1 cup cooked rice vermicelli (thin rice noodles)

4 Alaska Salmon fillets, seasoned and cut in 4 oz. strips, poached or grilled

For each serving, soak a rice paper sheet in warm water (about 100oF) until pliable, about 10 seconds.  Lay flat on a clean work surface to assemble rolls.  Place 1/2 cup lettuce, 1 tablespoon basil mixture and 1/4 cup vermicelli in the bottom third of the rice paper.  Top with a salmon strip.  Fold the bottom of the rice paper up over the filling snugly, then fold in sides and roll up like a spring roll.