8 to 12 spring roll wrappers (available in frozen foods section of grocery stores and at Asian markets)
1 bunch fresh spinach, rinsed
24 ounces of fresh salmon, cut into 8 to 12 finger-length pieces, depending on how fat you want the rolls to be
salt and pepper to taste
vegetable oil for frying
Lay spring roll wrappers flat. Place 2 spinach leaves on the lower part of each square and top with a piece of salmon. Season to taste. Fold bottom and side corners toward the inside, over the salmon. Then, holding the sides in place, roll tightly from the bottom up and seal the top edge with a bit of water, applied with a finger.
To deep-fry, cook spring rolls approximately 2 1/2 minutes at 375 degrees. To pan-fry, place with the folded side down in half an inch of vegetable oil in a large skillet over medium-high heat, turning until evenly golden brown, approximately 6 minutes or less.
Sesame Ginger Sauce
5 ounces fresh ginger, sliced in thin julienne
1/4 cup soy sauce
1/4 cup honey
1 teaspoon Thai or other oriental red-chile paste
1/4 cup sesame oil
1 to 2 teaspoons white sesame seeds, toasted if desired
1 to 2 teaspoons black sesame seeds, toasted if desired
Place sliced ginger, soy sauce, and honey in a saucepan and simmer over medium heat until liquid is reduced by half; do not allow to boil. Add chile paste and cook for about 2 more minutes. Remove from heat and allow to cool for approximately 10 minutes. Then gradually whisk in sesame oil. Add black and white sesame seeds to sauce if desired.
To serve, place several fresh spinach leaves (or other greens) and 2 or 3 spring rolls on each plate; slice 1 roll in half diagonally. Just before serving, drizzle with sauce and sprinkle with black and white sesame seeds. Provide additional sauce in small individual containers for each person. Serves 4 as main course, 6 as an appetizer.