Preparation

Salmon tartar

1. Mix the fresh salmon with the juice and zest of the lime, the chopped green onions and the sesame oil. Set aside.

Dipping sauce

1. Mix all the ingredients.
2. Taste and adjust the level of sweetness and spiciness.
3. Serve with the spring rolls.

Assembling the spring rolls

1. Fill a bowl with hot water and dip in one rice paper wrapper at a time just until it becomes flexible.
2. Next place on the wrapper a portion of the salmon tartare, 2 chopped strawberries, 2 chopped basil leaves, some sprouts and some lettuce leaves.
3. Fold two ends of the rice paper wrapper over the filling.
4. Roll the rice paper wrapper tight enough around the filling to form a roll.
5. Serve with the dipping sauce.

A recipe from the MPM’s resident chef, Nicole Anne Gagnon.