Rice paper
Edamames
Smoked salmon
Red cabbage, julienned
Carrots, grated
Bean sprouts
Sesame seeds
Soy spread
Tamari sauce
Honey
Lime
Fresh ginger, grated
Water
High-fat plain Greek yogurt
Sriracha
Fill a large bowl with warm water. Soak the rice papers in the water for 5 to 8 seconds.
Place a rice paper unto a clean humid cloth. Then, add the edamames, 30 g (1 ounce) of smoked salmon, and a bit of red cabbage, carrots, and bean sprouts. Make sure not to cover the upper edge and sides.
Roll once and fold in the sides. Finish rolling.
Cut the smoked salmon spring rolls in halves and serve with the sauce.
In a bowl, whisk all the ingredients together vigorously.