Rice paper wrappers get pretty sticky when they're wet so they'll stay together well as long as you wrap them up tightly. The only down side is they have to be eaten pretty soon after making them so they don't harden, but with these smoked salmon and avocado rolls, you won't have any problem eating them all up right away!
For the Fresh Rolls:
6 (9-inch) rice paper wrappers
6 pieces of lettuce
1 (100g or 3-4oz) package smoked salmon, in 6 slices
1 large carrot, peeled and julienned (you might not use the whole carrot)
Half a cucumber, julienned
1 ripe avocado, sliced (you might not use the whole avocado – I only used about half of one but that was being stingy)
1/4 cup sliced basil
1 tablespoon sesame seeds
For the Dipping Sauce:
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 teaspoon sesame oil
1 teaspoon minced ginger
1 teaspoon sweet thai chili sauce
2 teaspoons sugar
1 green onion, chopped
Have all of your components for the spring rolls prepared before you start rolling them (i.e. slice your carrot, cucumber, avocado, basil, and salmon, and have the lettuce and sesame seeds ready to go).
Soak one rice paper wrapper at a time in a shallow dish of hot water for about 10 seconds until it is soft and bendable. Remove, let excess water drip off, and lay on a damp paper towel (the original recipe suggests a cutting board, which would work too, but I liked to keep the wrapper damp). Lay lettuce on bottom third of wrapper, top with a piece of salmon, a few pieces of carrot, a couple pieces of cucumber, a slice or two of avocado, a bit of basil, and a sprinkle (about 1/2 teaspoon) of sesame seeds. Fold the wrapper up over the filling and roll into a tight cylinder, folding in the sides as you go. Remember that the wrapper will stick to itself, so make your folds where you want them, as it can be hard to undo! Repeat with remaining wrappers and filling. Cut each finished roll in half.
*Note: I also tried rolling one with the ingredients placed in the center before rolling and found that it worked that way too, but I preferred starting to roll from the bottom.
To prepare dipping sauce, whisk all ingredients together in a small bowl. Serve rolls immediately with the dipping sauce, or refrigerate for up to 4 hours covered with a damp paper towel so they don’t harden (the original recipe suggests individually wrapping them in parchment or wax paper).