Stories Grains Kimi Werner's Spring Rolls

Kimi Werner's Spring Rolls

Kimi Werner's Spring Rolls

Kimi Werner's Spring Rolls




  • 2 (170g/6 oz.) pouches Wild Sockeye Salmon or 3 (113g/4 oz.) pouches Black Pepper Wild Pink Salmon
  • 1 package Patagonia Provisions Savory Grains, cooked
  • 12 rice paper wrappers
  • 3 raw carrots, grated
  • 3 raw beets, grated
  • Local greens (kale, lettuce, etc)
  • coriander or Thai basil, chopped
  • Fresh mint leaves
  • Avocado, sliced (optional)
  • Dipping Sauce (see recipe below)


  • Dip rice paper wrappers into hot water to soften. After two seconds, remove from water.
  • Get ready to roll: On a flat work surface, lay out rice wrapper.
  • Place desired ingredients horizontally in a line in the center of wrapper, leaving room on the edges for folding. Fold both sides in and roll using fingers to hold all ingredients together until sealed.
  • Experiment! Add rice noodles or a variety of different veggies and grains to personalize your spring rolls.

Dipping Sauce

  • 3 tbsp. chunky peanut butter
  • 3 tbsp. sweet Thai chili sauce
  • Soy sauce to taste
  • Rice wine vinegar (optional)

In a small bowl, mix peanut butter with Thai chili sauce, adding soy sauce and vinegar to taste. If desired, add water until sauce becomes ideal thickness.

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