Smoked salmon spring rolls

Fresh spring rolls are a favorite of mine, delicous and easy to put together. Yet rewarded with a freshly, light and flavor packed bite.
Wildfish Cannery elevates anything you decide to make with it.

Yes, I know… the added labor of pickling carrot and daikon, but it is so worth it and you can make those ahead(in fact they only get better the longer they sit).

Really, anything in this roll can omitted or replaced, just put in what sounds good and have fun with it.
Homemade peanut sauce is the way to go but of course you can use store bought, homemade is king though.
Peanut sauce:
¾ cup smooth peanut butter
2 cloves garlic, minced
2 tablespoons brown sugar
1 tablespoon fish sauce
2 teaspoons soy sauce
2 teaspoons toasted sesame oil
½ lime, juiced
1 t sambal, or to taste
1 can coconut milk(warmed on stove)
mix together ngredients until throughly combined.

Quick pickled vegetables:
1/2 c water
5 tbsp granulated white sugar
4 tbsp distilled vinegar
warm it all on the stove until sugar is all dissolved
I salt my veggies and let them sit for about 15-20 mins to draw out moisture. I then rinse and drain them. Place them in your jar or container.
Pour the vinegar soution over the carrot and daikon, so they are completely submerged.
Can be enjoyed right away but sitting in the refrigerator overnight… even better!

Cheers you all!