Instructions: Seafood Alternatives: cooked shrimp, crabmeat

To make the dipping sauce, combine all the ingredients in a small bowl. Set aside.

In a medium bowl, combine the water chestnuts, vinegar, onion, cilantro, ginger, sesame oil and garlic. Break the salmon into flakes, discarding any skin or bone, and gently stir it into the water chestnut mixture.

Soak 3 sheets of the rice paper in a shallow dish of warm tap water until pliable, about 1 minute. Lay each round flat on the work surface. Spoon a generous tablespoon of the filling in the center of each paper and fold all four sides over the filling. Repeat with the remaining filling and rice paper.

Lay a single layer of the packets, seam-side down, on an oiled steaming rack. Steam, covered, over boiling water until heated through, about 3 minutes. Serve warm or tepid.

To eat, roll each packet in a lettuce leaf, then dip it in sauce and sesame seeds.

This recipe yields 4 servings.

Comments: These packets are easy to make and cook in 3 minutes. Serve as an appetizer or light entree.

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