Dab salmon with a paper towel then slice into 2” cubes and season with salt and pepper.
Add 2 tbsp of avocado oil to a pan and cook salmon for 1-2 mins on each side. Once it’s done peel off the skin and set aside.
I’m a skillet on medium heat, cook the shredded cabbage and carrots until tender.
Chop scallions into 2” strips and slice an avocado.
Add water to a round dish and dunk your rice paper roll in the water for 20-30 seconds until it just softens. On a damp working surface lay down the rice paper roll, add a strip of scallion, a piece of avocado, cabbage, carrots, a sprinkle of white sesame seeds, and a piece of salmon. Roll it up and then fold the end on top of one another. Repeat with the rest of the ingredients.
Add your rolls to the same pan you cooked the salmon in and cook on each side for 3 minutes or until they’re browned. *Once you lay the rolls on the greased skillet, do not move them until they naturally crispy and release. This will avoid sticking to the pan.*
Serve with dipping sauce teriyaki and enjoy!
