Pan-Seared Salmon Spring Rolls

Instructions

1. Heat sesame oil over medium low in a large skillet; add garlic and ginger. Cook until aromatic, 1 minute. Add mushrooms, stir and cover so they release some of their moisture, 2-3 minutes. Uncover and cook, stirring until browned, 3 to 4 minutes.
2. Add veggie slaw and cook until semi-soft, 3-4 minutes. Add soy sauce and sweetener; cook until sticky and caramelized.
3. Transfer to a shallow dish and cool completely. Wipe out the pan while it is still warm.
4. While filling cools, prepare dipping sauce: In a small bowl combine remaining sesame oil, ginger, soy sauce, sweetener, sriracha and rice vinegar.
5. Roll the spring rolls: Spray the same pan with cooking spray and keep on medium-low heat. Working individually, dip a spring roll wrapper in warm water until it is pliable, 30 to 45 seconds. Lay on a clean surface, I found a damp clean towel works well. Add one strip of salmon in the center and top with two heaping tablespoons of chilled vegetable filling. Roll like a burrito, folding in the sides after the first rollover. Sear, seam side down– which should, in turn,  also be the side that the salmon is on.
6. Sear until crisp, 4-5 minutes per side. Try to avoid letting the rolls touch each other while in the pan, this could cause them to rip!