Crispy Salmon Rice Paper Rolls

500 g salmon, cut into 5 cm cubes
3 tbsp avocado oil
10 rice paper wrappers
1½ cups cooked white rice
1 avocado, sliced
3 spring onion, cut into 5 cm pieces
Marinade: -
3 tbsp Hoisin sauce
2 tsp lemon juice
½ tsp Sriracha
1½ tbsp soy sauce
1 tsp minced ginger
1 tsp minced garlic
SIDS SALT & PEPPER to taste

Season the salmon with SIDS SALT & PEPPER. In a bowl, combine Hoisin sauce, lemon juice, Sriracha sauce, soy sauce, minced ginger, and minced garlic. Add the salmon to the sauce and mix until well combined. Marinate the salmon for about 30 minutes.
Heat a pan over medium-high heat. Add in 2 tablespoons of avocado oil. Place the salmon into the pan and cook for 2-3 minutes on each side. Remove the salmon from the pan then peel off the skin.
Dip a rice paper into warm water. Remove it from the water when it begins to soften. Add about 2 tablespoons of rice to the centre of the rice paper. Layer on the avocado then the spring onion. Place the salmon on top. Fold the bottom edge of the rice paper over the salmon. Then fold in the sides of the rice paper. Then roll the roll up to the top edge. Repeat this process to make the remaining salmon rolls.
Heat the remaining tablespoon of avocado oil in a pan over medium-high heat. Add the salmon rolls to the pan and fry for 2-3 minutes on each side until crispy and golden brown. Remove the rolls from the pan. Serve with GF dipping soy sauce and enjoy!