(Serves 10 rolls)

Ingredients
1 Avocado
2 Salmon Fillets (4oz each)
1 tablespoon Sake(Cooking Wine)
1/2 cup Whole Corn
1/3 cup Shredded carrots
10 Spring Roll Sheets
2 Nori Sheets(Dried Seaweed)
2 teaspoon Soy sauce
2 tablespoon Mayonnaise
3 tablespoon Sesame seed
1 teaspoon Flour
1 teaspoon Water
Oil
Salt
Pepper

1. Place salmon on the plate, sprinkle salt, pepper and sake. Cover and heat for 2-3 minutes in a microwave. Cool it down, skin and born off, and break up the meat into pieces.
2. Scoop avocado pulp and mash.
3. Place shredded carrots in the plate and steam for 40-60 seconds or until tender.
4. Put salmon with sauce remained in the plate, avocado, corn, carrots, soy sauce, mayonnaise, sesame seeds, salt and pepper in a medium bowl. Mix all together.
5. Cut each nori sheet into 10 equal parts
6. Make flour paste. In another bowl, combine flour and water. Mix well.
7. Place one cut nori sheet on the spring roll sheet and then 1/10 of filling. Roll once, fold right and left, and fold it with flour paste. Make 10 rolls.
8. Heat oil and pan fry spring rolls until golden.
9. Place sliced lemon and lettuce on the side and serve.

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