Salmon Spring Rolls with Vietnamese, Coriander Dip

This recipe is one of my favourites so far! Definitely suggested trying this one!

I N G R E D I E N T S

For Marinade:

For Dipping Sauce:

1/4 cup plus 2 tablespoons lime juice. Try rolling the lime on the worktop to make it easier to juice.
2 tablespoons seasoned rice vinegar
1 tablespoon soy sauce
2 1/2 teaspoons sugar, or to taste
1 tablespoon water, or to taste
2 teaspoons fresh ginger, grated
A good handful of coriander leaves, chopped
4 tablespoons scallions (spring onions), finely sliced
vegetable oil for frying
1 dessert spoon of fish sauce
1 x green chilli, finely chopped

Spring rolls:

M E T H O D

To make marinade:

In a large bowl, whisk together marinade ingredients with salt and pepper to taste.
Slice salmon crosswise and add to marinade.
Marinate salmon, turning pieces occasionally, 30 minutes.

Make dipping sauce while salmon marinates:

In a small bowl, whisk together all dipping sauce ingredients except coriander. (Coriander will be added just before serving.)
Put 1 sheet of pastry on a clean dry work surface, reserving dampened paper towel, and arrange carrot and Beansprouts before adding 1 salmon piece crosswise on bottom half of sheet.

Top salmon with about 4 coriander leaves and salt and pepper to taste.
Roll up filling in sheet, folding in sides after first roll to completely enclose filling, and continue rolling.
Make remainder spring rolls in same manner with remaining sheets.
Heat the oil in a wok or high sided frying pan, to a moderately high heat until hot but not smoking.
Fry the spring rolls, turning once, until golden brown and salmon is cooked through. This should be about 3 minutes.
Transfer spring rolls as to a baking sheet lined with kitchen paper to drain. A plate with kitchen paper is good enough too though!
Repeat procedure with remaining spring rolls.
Stir coriander into dipping sauce.