Smoked Salmon Spring Rolls

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.