4 thin skinless salmon fillets, about 75 g (3 oz) each
4 coriander sprigs
1 tablespoon vegetable oil
2 spring onions, sliced
salt and pepper
cooked edamame (soya) beans
Mix together the vinegar, soy sauce, rice wine and sugar. Dip each rice paper wrapper into a bowl of very hot water for 30 seconds, or until softened. Brush a little of the soy mixture over each salmon fillet. Arrange a coriander sprig in the centre of each wrapper, then place a salmon fillet on top, presentation-side down. Fold over the edges of the wrapper to make a parcel. Repeat with the remaining salmon fillets.
Heat the vegetable oil in a large, nonstick frying pan. Brush over the parcels with a little water, then cook for 4 minutes on each side until golden and crisp and the fish is cooked through.
Stir the spring onion through the remaining soy dressing. Spoon over the fish and serve with steamed rice and edamame (soya) beans.