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1
In a large bowl, whisk together marinade ingredients with salt and pepper to taste.
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2
Cut salmon crosswise into 12 pieces, each about 2 1/2 by 1 inch, and add to marinade.
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3
Marinate salmon, turning pieces occasionally, 30 minutes.
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4
In a small bowl, whisk together all dipping sauce ingredients except coriander.
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5
(Coriander will be added just before serving.)
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6
Remove salmon from marinade and pat dry.
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7
Fill a small shallow baking pan or cake pan with warm water.
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8
Soak 4 sheets rice paper until very pliable, about 45 seconds.
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9
Carefully, stack soaked sheets, 1 at a time, between single layers of paper towels to drain, ending with a rice paper.
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10
Put 1 sheet of rice paper on a clean dry work surface, reserving dampened paper towel, and arrange 1 salmon piece crosswise on bottom half of sheet, leaving a 1-inch border on bottom edge and on each side.
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11
Top salmon with about 4 coriander leaves, 1 teaspoon scallion greens, and salt and pepper to taste.
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12
Roll up filling in sheet, folding in sides after first roll to completely enclose filling, and continue rolling.
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13
Wrap filled spring roll in reserved dampened paper towel to help form spring roll and keep it moist.
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14
Make more spring rolls in same manner with remaining 3 soaked sheets.
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15
Transfer assembled rolls in dampened paper towels to a tray and repeat procedure with remaining 8 rice paper sheets, 4 at a time, and ingredients.
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16
Carefully unwrap 4 spring rolls from paper towels.
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17
In a deep 12-inch non-stick heavy skillet, heat 1/4 inch oil over moderately high heat until hot but not smoking and fry 4 spring rolls, turning once, until golden brown and salmon is cooked through, about 3 minutes.
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18
Transfer spring rolls as fried with metal tongs to a baking sheet lined with paper towels to drain.
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19
Repeat procedure with remaining spring rolls.
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20
Stir coriander into dipping sauce.
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21
Serve spring rolls as an hors d'oeuvre or first course with dipping sauce and garnish with coriander sprigs.
