Crispy Firecracker Salmon Rolls

Servings: 1

• 1 can Wild Planet Wild Pink Salmon, drained
• 1 Fresno Pepper, seeds removed and finely chopped
• 1 tbsp. Cilantro, chopped
• Juice of 1 Lime
• 3-4 Spring Roll Wrappers
• 1-2 Scallions, sliced
• ½ ripe Avocado, sliced
• 1 tbsp. Olive Oil
• 2 tbsp. Soy Sauce
• 1 tbsp. Sweet Thai Chili Sauce

1. In a small bowl, combine the wild pink salmon, chopped fresno pepper, cilantro, and lime juice. Season with salt and black pepper to taste. (If time allows, set aside to marinate 20-30 minutes.)
2. Dip the spring roll wrappers in water for 30-45 seconds, until flexible. Place on a clean, nonstick surface.
3. Place a third of the firecracker salmon, scallions, and avocado into the center. Roll tightly. Repeat with remaining spring roll wrappers.
4. Heat up the olive oil in a skillet over medium high heat for 1 minute.
5. Add the salmon rolls to cook 1-2 minutes on each side, until golden and crispy.
6. For the sauce, combine the soy sauce and sweet thai chili sauce. Enjoy with the crispy firecracker salmon rolls!