Instructions

1. 1

   In a large skillet, warm sesame oil over medium-low heat. Introduce minced garlic and ginger, cooking until fragrant, about 1 minute. Incorporate mushrooms, give them a stir, then cover the skillet so they can release their moisture, cooking for 2-3 minutes. Remove the lid and continue cooking, stirring occasionally, until they develop a golden-brown color, roughly 3 to 4 minutes.

2. 2

   Add the vegetable slaw to the pan and sauté until it softens slightly, about 3-4 minutes. Stir in soy sauce and sweetener, cooking until the mixture becomes sticky and caramelized.

3. 3

   Transfer the mixture to a shallow dish and allow it to cool completely. While it's cooling, take a moment to wipe out the skillet while it’s still warm.

4. 4

   As the filling cools, make the dipping sauce: In a small bowl, mix together the remaining sesame oil, ginger, soy sauce, sweetener, sriracha, and rice vinegar until well combined.

5. 5

   To assemble the spring rolls, spray the same skillet with cooking spray and maintain medium-low heat. One at a time, dip a spring roll wrapper into warm water until it becomes flexible, approximately 30 to 45 seconds. Place it on a clean surface; a damp clean towel works effectively for this. Position one strip of salmon in the center and add two generous tablespoons of the chilled vegetable filling on top. Roll it up like a burrito, folding in the sides after the first complete roll. Place the roll seam side down, ensuring that the salmon is also positioned on that side.

6. 6

   Sear the rolls until they are crispy, about 4-5 minutes on each side. Be careful not to crowd the rolls in the pan, as this can lead to tearing!

Nutrition Information