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Ingredients: 
1/2 small leek, about 100g
1/3 cup loosely packed fresh coriander leaves
1 large red capsicum, sliced very thin
1 teaspoon five-spice powder
1/2 teaspoon ground coriander
1 tablespoon grated palm sugar,
(or 1 1/2 tablespoons brown sugar)
1 tablespoon fresh lime juice
4 salmon fillets, skinned, about 220g each
4 spring roll wrappers, each 21,5cm square
1 tablespoon corn flour
2 teaspoons water
1/3 cup peanut oil
2 good size ripe mangos, about 900g, chopped coarsely
100g red-green coral lettuce
How to do:
Cut leek into 8cm lengths, halve each peace lengthways,
Then slice halves into thin strips.
Combine leek in a bowl with fresh coriander and 1/2 of capsicum.
Preheat oven to moderate hot (200-210 C , 400-425 F).
Heat small, lightly oiled frying pan, cook five-spice powder and
Ground coriander, stirring until fragrant.
Stir in sugar and juice, remove from heat.
When cool enough to handle, use your fingers to rub 1/2 of the
Spice mixture into both sides of the salmon fillets.
Place a salmon fillet on bottom half of one spring roll wrapper,
Top with a quarter of the leek mixture.
Lightly brush edges of wrapper with blended water and corn flour,
Roll to enclose salmon, folding in the ends.
Repeat this section with the other 3 salmon fillets.
Heat oil in large frying pan, cook parcels, in batches, until lightly
Browned. Place then on oiled oven tray, bake parcels in oven
For about 8 minutes or until fish is cooked as desired.
Meanwhile, blend or process half of the mango and remaining spice
Mixture until smooth.
Combine remaining mango, remaining capsicum and lettuce in
A large bowl and drizzle a bit balsamic vinegar over it,
Serving:
Serve Salmon parcels immediately topped with mango sauce.
And of course a lovely cool glass of Pinot Gris or Riesling.
Tip:
We like here the FIG BALSAMICO, found at Deli Gourmet shops
In Panama City. You can prepare the parcels an hour ahead,
Keeping in the refrigerator covered with a slightly dampened
Tea towel. NOT in a closed container, please.
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