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1
Have all ingredients pre-prepped for best results.
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2
You will need to work quickly once you soak the rice paper.
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3
Prepare the Killer Wasabi Mayo Dressing by whisking the mayo, mustard, honey, Wasabi and horseradish, tasting as you go for heat intensity.
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4
Add the lime juice and a few drops of sesame oil for flair.
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5
Mix well.
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6
Peel cucumber and slice into long, thin strips.
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7
Set aside.
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8
Cut avocado into long, thin strips.
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9
Set aside.
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10
Open your package of smoked salmon (lox)
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11
Grab a large flat dish or something that has some depth- fill with very warm water.
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12
Working one at a time, soak 1 disk of rice paper to the count of 7 (sing Hit me baby one more time!
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13
to gauge proper timing).
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14
Shake it down to get excess water off the paper.
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15
Do not fear this stuff: Rice paper should be moist, pliable and not all shriveled if you do it right.
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16
Slap it on a plate and lovingly arrange your filling as follows: salmon, cucumber, avocado, lettuce.
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17
Working quickly, roll into a tube, keeping rice paper flat as you go and not letting the filling ooze from the top or bottom.
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18
The rice paper will self-seal as long as you do not over-stuff it.
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19
Avoid the tendency to add too much dressing as it will get gloopy fast.
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20
Slice in half at a jaunty angle and serve with prepared Sweet Chile Dipping sauce.
