To start, on a baking sheet, roast peanuts for 25 minutes at 350 degrees F
You will need about 1 Cup of peanuts
To a blender or food processor blend together
1 Cup peanut butter
2 Tablespoons soy sauce
1 inch piece of ginger
1 peeled garlic clove
1 tablespoon lime juice
1 Tablespoon rice vinegar
1 tsp. brown sugar, or honey
1/4 tsp red chili flakes
1 Bangkok pepper, hot thai chili pepper-minced
2/3 Cup water
Wash and prep the veggies as follows
1 avocado
1 large carrot-chopped or julienned
1 cucumber chopped or cut into long narrow slices
1 fresh lime-cut in half for squeezing
1/2 Cup fresh cilantro- chopped and added to taste and garnish
lettuce
Next, prep and finely chop
2 Cups Smoked Salmon
Soak 5 rice paper wraps for 30 seconds up to a minute, one at a time in room temperature water
They will need to be filled and wrapped quickly, so be sure you have your other ingredients ready
Remove the wrap from the water, lay it out and quickly fill it with salmon, veggies and drizzle a small amount of peanut sauce into the filling
Roll the wrap up, tucking in the ends so the filling stays inside