Salmon and Leek Spring Rolls

I love any type of spring rolls. I find the combination of salmon and leeks especially delicious.  In France, I use feuilles de brick for the wrapper.  Otherwise, use spring roll wrappers for this recipe.

Ingredients:

(makes 12 small rolls)

-420 grams salmon

-2 leeks

-12 small feuilles de brick (spring roll wrappers)

-Butter

-Salt and pepper

Instructions:

-Chop up the leeks (do not use the dark green part of the leeks).

-Saute leeks in butter until soft (approximately 5 minutes).

-Fry or bake the salmon in butter until cooked thoroughly.

-Once the salmon is cooked, using a knife, take off the skin and chop the salmon into small square cubes.

-Combine the cooked leeks and salmon together and season well with salt and pepper.

-Place 1 tablespoon of salmon mixture near the end of the wrapper.  Fold the edges of the wrapper inward and roll.

-Bake in the oven for 15 minutes.