Smoked Salmon Spring Rolls

From Marlborough on the Menu 
by Jan Bilton & Belinda Jackson.

200g Regal Cold Smoked Salmon
12 round rice paper wrappers
1/4 telegraph cucumber, cut into sticks
1/2 red pepper (capsicum), seeded and julienned
2 cups thinly sliced iceberg lettuce
1/2 cup each: mint leaves, coriander leaves

Dipping sauce
1/4 cup each: lime or lemon juice, sweet chilli sauce

Cut the salmon into 1cm wide strips.

Place 1 sheet of rice paper in a dish of warm water, until just softened. Place on a board.

Place a slice or two of the salmon, the cucumber, red pepper and a little lettuce on one edge of the wrapper. Add a few mint and coriander leaves. Fold in the sides and roll up enclosing the filling. Place on a platter and cover with a damp paper towel.

Repeat until all the rolls are prepared. Combine the ingredients for the dipping sauce and serve with the rolls.

Serves 6 as an appetizer.

These incredible spring rolls are so fresh and clean tasting and so easy. Delicious as a starter with a glass of Cuée Number 8 that adds its freshness and also works well with the dipping sauce

No 1 Family Estate Cuvée Number 8
A classic blend of Pinot Noir and Chardonnay, Cuvée Number 8 offers a full-flavoured glass of wine with lifted fruits tones and a toasty, nutty character. The constant stream of fine bubbles and great length of flavour indicate the high quality of this wine.