Fresh Spring Rolls With Salmon and Peanut Sauce

Ingredients

• 1 lime, juiced
• 4 tsp sesame oil
• 3 tsp Asian red chili paste (sambal oelek or Sriracha)
• 2 tsp toasted sesame seeds
• 2 tsp sugar or honey
• 1 clove garlic, minced
• 1 tsp salt
• ¼ tsp black pepper
• 2 cans (213g) Gold Seal Wild Pink Salmon, larger bones and skin removed and flaked
• 10 sheets of spring rolls rice paper wrappers
• 5 large green lettuce leafs each torn in half
• 1 oz cooked rice vermicelli (optional)
• ½ cup purple cabbage sliced thin
• 1 large carrot, peeled and sliced into thin strips
• 1 large cucumber, sliced into thin strips
• 1 bunch fresh mint leaves
• 1 bunch fresh basil leaves
• 1 bunch fresh cilantro
• optional for garnish: sesame seeds
• ¼ cup creamy peanut butter
• 1 tbsp hoisin sauce
• 2 tsp soy sauce
• 1 tsp Sriracha sauce or a chile garlic sauce, optional for spice
• 1–2 tbsp warm water, or more as needed