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Serves: 4
Preparation time: 30 minutes
Cooking time: 20 minutes


  • 4 rice paper wrappers, (rounds 8-1/2 inch/21 cm)
    1/4 cup shredded carrot
    1/4 cup thinly sliced green onion
    4 skinless salmon fillets, (about 1-1/4 lb/565 g)
    2 tsp vegetable oil
    4 tsp hoisin sauce

    Sesame Bok Choy:
    2 tsp soy sauce
    1 tsp granulated sugar
    1 tsp rice vinegar
    1 tsp sesame oil
    1 clove garlic, thinly sliced
    1 tbsp thinly sliced fresh ginger
    2 tsp sesame seeds
    1 lb (454 g) baby bok choy, quartered


  • Followed the instructions on the package of rice paper to soften and become pliable.
    Remove and arrange in single layer on clean towel; pat dry.

    Sprinkle 1 tbsp each of the carrot and green onion in center of each round; top with salmon. Tightly fold rice paper over salmon.

    In ovenproof skillet, heat oil over medium-high heat; cook bundles until browned and crisp, 1 minute per side. Brush top and sides with hoisin sauce. Transfer to 400ºF (200ºC) oven; bake until slightly firm to the touch, about 7 minutes.

    Sesame Bok Choy: Meanwhile, whisk together soy sauce, sugar and vinegar until sugar is dissolved.

    In wok or skillet, heat sesame oil over medium-high heat; stir-fry garlic, ginger and sesame seeds until golden, about 2 minutes. Add bok choy and soy mixture; cover and cook until fork-tender, about 5 minutes. Serve with salmon bundles.
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