Serves 8

1 pound salmon fillet, boned and skinned
2 tablespoons fish sauce
1 tablespoon grated ginger
1 tablespoon vegetable oil
1/2 teaspoon Asian chili sauce
4 sheets nori
1 package (7-inch) spring roll skins
1 bunch chives
2 cups coriander sprigs
1 beaten egg
Canola oil for frying
Mango Hoisin Sauce:
1/2 cup hoisin sauce
1 cup chopped ripe mango
1/4 cup chopped fresh mint
2 tablespoons lime juice

PREPARATION
Slice salmon fillet into sticks approximately 3 inches by 1/2 inch. Place in a bowl.
Combine fish sauce, ginger, oil and chili sauce and toss with salmon. Marinate 1 hour.
Cut sheets of nori into quarters.
Lay a spring roll skin on counter with corners facing you. Top with a sheet of nori placed square on the wrapper. Place a stick of salmon, 2 chives and 2 sprigs of coriander beside salmon.
Brush wrapper edge with egg. Roll up wrapper from the corner facing you. When half way, fold up the two sides and continue to roll. Seal well and place seam side down, on a cookie sheet. Continue with remaining rolls.
Combine ingredients for dipping sauce. Heat about 2 inches of canola oil in wok or skillet over high heat.
When oil is hot, fry rolls, two or three at a time, until golden, about 2 minutes. Drain on paper towels.
PRESENTATION
Serve on a platter with dpiping sauce. .