Bright Moment Co

In a small bowl, combine the wild pink salmon, chopped fresno pepper, cilantro, and lime juice. Season with salt and black pepper to taste. (If time allows, set aside to marinate 20-30 minutes.)

Dip the spring roll wrappers in water for 30-45 seconds, until flexible. Place on a clean, nonstick surface.

Place a third of the firecracker salmon, scallions, and avocado into the center. Roll tightly. Repeat with remaining spring roll wrappers.

Heat up the olive oil in a skillet over medium high heat for 1 minute.

Add the salmon rolls to cook 1-2 minutes on each side, until golden and crispy.

For the sauce, combine the soy sauce and sweet thai chili sauce. Enjoy with the crispy firecracker salmon rolls!