A few extra ingredients turn leftover salmon into fresh-tasting oriental spring rolls with a chilli kick.
Flake the salmon fillet. Slice the cucumber into matchsticks. Chop the spring onion. Slice the chilli into thin strips. Tear the coriander.
Submerge the spring roll wrappers in warm water and lay out on a board.
Add the filling ingredients and roll up.
For the dipping sauce, mix the soy sauce, sesame oil and mirin. Add a squeeze of lime juice.
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