4 rice paper wrappers,
(rounds 8-1/2 inch/21 cm)
1/4 cup shredded carrot
1/4 cup thinly sliced
4 skinless salmon fillets,
(about 1-1/4 lb/565 g)
2 tsp vegetable oil
4 tsp hoisin sauce
Sesame Bok Choy:
2 tsp soy sauce
1 tsp granulated sugar
1 tsp rice vinegar
1 tsp sesame oil
1 clove garlic, thinly sliced
1 tbsp thinly sliced fresh ginger
2 tsp sesame seeds
1 lb (454 g) baby bok choy, quartered
Followed the instructions on the package of rice paper to soften and become pliable.
Remove and arrange in single layer on clean towel; pat dry.
Sprinkle 1 tbsp each of the carrot and green onion in center of each round; top with salmon. Tightly fold rice paper over salmon.
In ovenproof skillet, heat oil over medium-high heat; cook bundles until browned and crisp, 1 minute per side. Brush top and sides with hoisin sauce. Transfer to 400ºF (200ºC) oven; bake until slightly firm to the touch, about 7 minutes.
Sesame Bok Choy: Meanwhile, whisk together soy sauce, sugar and vinegar until sugar is dissolved.
In wok or skillet, heat sesame oil over medium-high heat; stir-fry garlic, ginger and sesame seeds until golden, about 2 minutes. Add bok choy and soy mixture; cover and cook until fork-tender, about 5 minutes. Serve with salmon bundles.