For Spring Rolls 2 cups water ½ cup Kikkoman® Gluten-Free Teriyaki Marinade & Sauce 1 two-inch piece ginger, sliced 12 ounces salmon 2 ounces dried rice vermicelli 8 round rice papers 8 romaine lettuce heart leaves ½ cup shredded carrots ½ cucumber, cut into 4 in by ¼ in lengths 24 mint leaves
For Dipping Sauce ¼ cup Kikkoman® Gluten-Free Teriyaki Marinade & Sauce 2 tablespoons fresh lime juice 2 teaspoons brown sugar 1 teaspoon grated ginger 1 sliced green onion ¼ teaspoon red chili pepper
Combine water, Kikkoman® Gluten Free Teriyaki Marinade & Sauce, and ginger in a lidded skillet. Bring to a boil. Place salmon in the liquid, skin-side down. Cover the skillet, reduce temperature and simmer for 5-10 minutes depending on the thickness, it should flake easily.
Remove salmon from poaching liquid with a slotted spoon, remove the skin, and flake the fish.
Place the noodles in a heat-proof bowl and cover with boiling water. Let sit for 5 minutes, drain, rinse with cold water, drain again, and pat dry.
Combine all ingredients for dipping sauce and stir until the sugar has dissolved. Pour into a small serving bowl.
Have ready a large bowl of warm water, a cutting board, a platter, and the rice papers. Dip one wrapper into the warm water, turning if necessary until it is pliable but still slightly firm. Lay the rice paper on a cutting board. On the ⅓ section of the rice paper closest to you, layer on about ⅛ of the salmon, followed by about ⅛ of the noodles, and then one piece of lettuce, ⅛ of the carrots and cucumbers, and 3 mint leaves. Start rolling the wrapper with your fingers away from you. After one rotation, fold the sides in. Continue rolling and tucking making sure all the filling ingredients remain tight. Repeat with remaining wrappers and ingredients. Serve with the dipping sauce.