Salmon Burger Summer Roll
1 14.4 oz pkg SeaPak® Lighthouse Selections Salmon Burgers cooked to directions, cooled and cut in strips
1 red bell pepper, cored, seeded and thinly sliced lengthwise
1/2 English cucumber, sliced in half lengthwise, seeded and thinly sliced lengthwise
2 scallions (green parts only) thinly sliced lengthwise
1 mango, peeled, cored, and thinly sliced lengthwise
1 cup cilantro leaves, coarsely chopped
8 spring roll wrappers (rice paper)
Recommended dipping sauces: peanut and sweet chili
Cook shrimp burgers to package directions, cool and cut in strips (Grilling method is recommended)
Prepare spring rolls according to directions on package
Place a several slices of bell pepper, cucumber, scallions, mango, a couple cilantro leaves, and shrimp burger strips to one side of the spring roll paper.
Fold the sides of the spring roll in gently, and then roll the rice paper tightly up to the other end.
Slice diagonally in half and serve with dipping sauce.