Rice paper rolls with smoked salmon

Rice paper, about 14 rounds

150g smoked salmon, thinly sliced.

½ cucumber 

1 carrot

lettuce leaves

1 tablespoon soy

1 tablespoon rice vinegar

1 tablespoon fish sauce

1 tablespoon agave syrup

1 teaspoon sesame oil

1 teaspoon finely chopped ginger

1 red chili pepper

½ lime

2 tablespoons sesame seeds

Peel cucumber and carrot. Slice thinly and cut into approx. 5 cm long rods. Cut the already sliced salmon into rectangles about 5 x 4 cm. Heat water to finger-warm temperature and pour into a pie tin or similar that holds a sheet of rice paper. Add one rice paper at a time and let it soften. Place the rice paper on a baking sheet, cutting board or similar. Place the salmon slice in the middle. Add a few sticks of cucumber and carrot. Fold the rice paper around the filling as tightly as possible. Avoid air pockets. Roll into rolls. Put a roll in a lettuce leaf. Group nicely in one or more bowls.

Grate or chop the ginger, chop the chili, and mix all the ingredients for the sauce. Roast sesame seeds in a dry, hot frying pan.

Sprinkle the sesame seeds over the rolls and dip in the sauce. Enjoy!

Tip: You can replace agave syrup with liquid honey or raw sugar.