Salmon Spring Rolls - 1 Package - Spring Roll Wrappers - Leftover Salmon - Cucumber, sliced - Carrots, shredded - Rice Noodles - Lettuce - Cilantro
1. Cook rice noodles according to package directions. 2. Taking one rice wrapper at a time, submerge in a shallow plate of warm water until pliable (about 15 seconds). 3. Place wrapper on flat surface and fill with ingredients, placing lettuce on bottom. 4. Fold in sides, then roll. 5. Serve and enjoy!
Notes/Quick Tips: - Don’t overfill your wrappers as they tend to break easily. - Serve as is or you fry or bake your filled rolls. - Get creative! This is a great way to use your leftovers. Any combination of meat or veggies you have on hand works great.
Cucumber Salad 1 - English Cucumber 1 - Onion, red or yellow 2 Tsp - Salt 2 Tsp - Sugar ½ Cup - Rice Vinegar, unseasoned
1. Thinly slice cucumber and onion. 2. Add salt, sugar, and vinegar. 3. Stir to combine. 4. Serve and enjoy!
Notes/Quick Tips: -If using regular cucumbers, up quantity to 2 and remove seeds by slicing lengthwise and scraping seed out with a spoon. -It’s best to let sit for at least an hour for flavors to come together.
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