FOR THE DIPPING SAUCE:

1. Process in a food processor or whisk together everything except water until smooth. Add 1-2 tablespoons of warm water or until you reach desired thinness. Pour into a serving bowl and garnish with crushed peanuts (optional). Set aside.

FOR THE SPRING ROLLS:

1. In a small bowl whisk together the sweet chili marinade and the pour over flaked salmon and toss gently.
2. Cook vermicelli noodles in boiling water, for just a few minutes, according to package instructions. Drain and rinse with cold water and set aside Gather all topping ingredients together, including chopped veggies, herbs, and marinated salmon.
3. Add about 1-2 inches of warm water to a large, deep dish, or pie pan. Place one rice wrapper into the water and let soak for just 10-15 seconds. It should still feel pretty firm as you remove it and lay it on your counter or plate – don’t use wood as wrapper will stick to it.
4. In the middle of the wrapper, place one lettuce leaf half. Top with a couple tablespoons rice vermicelli followed by some veggies. Be careful not to overstuff the roll as it will make it harder to roll and more likely to tear. Line 3 portions of salmon in a row next to the filling. Place 2 basil or mint leaves in between it – this is purely decorative.
5. Roll up wrappers carefully and tightly like you would a burrito. Starting with the side away from the salmon, gently pull the bottom of the roll over the first row of filling, then fold in the sides and continue to roll. Repeat process until all spring rolls are assembled. Slice each spring roll in half if desired and garnish with sesame seeds. Serve with the Peanut Sauce.