Salmon & Veggie Rice Paper Dumplings

1: Preheat oven to 400°F. Line a sheet pan with parchment paper.

2: Mix the tamari & sweet chili in a small bowl. Place salmon onto the sheet pan, season with 1/4 tsp salt & brush with the sweet chili mixture. Bake for 12-14 mins.

3: Heat a skillet over medium-high. Add the oil, zucchini, carrots & onion. Sauté for 6-8 mins, until softened. Add garlic, cilantro & remaining salt. Cook for another 3-4 mins. Remove from heat.

4: Place a piece of parchment paper onto the counter & brush with oil. Dip a rice paper in room temperature water for 5 to 10 seconds, until it becomes pliable but not too soft. Remove from water & place onto the parchment.

5: Place a spoonful of veggie mixture in center & spread into a line, leaving a little room on edge. Add some flaked salmon on top. Gently, fold over each side, then lift the rice paper & gently fold over the veggies & roll into a roll. Wrap in another rice paper to prevent breaking. Roll into a spiral. Repeat with remaining filling.

6: Heat a skillet over medium-high, add 1-2 tbsp of avocado oil. Sear the dumplings in 2-4 batches, 3 mins per side.

7: Make sauce. Add all sauce ingredients to a small bowl & mix.

8: Serve dumplings with sauce & top with sesame seeds & scallions, if desired.