SALMON SPRING ROLLS

Boil a little bit of the water in a pan, remove from heat,

and dip in the rice paper one after the other, leave to

soak for 30 seconds. Remove the sheets from the water

and place on a damp cloth.

Place a piece of coriander on top of each sheet, cover

with a piece of salmon, sprinkle with freshly ground

black pepper, and wrap the rice paper around the fish.

Heat the oil in the pan, and fry the rolls for 2 minutes,

then turn over and cook for another 2 - 2.5 minutes until

they are nicely browned.