Swapping out the traditional pork and shrimp for salmon makes a simple, stunning, super impressive upgrade to classic Vietnamese summer rolls.
About Diane Morgan
Diane Morgan is the award-winning author of more than a dozen cookbooks. She was a caterer and chef in Chicago for six years before moving to Portland, OR, where her focus shifted to teaching cooking classes and pursuing food writing. She's now a regular contributor to the Los Angeles Times food section and has also written for Bon Appétit, Fine Cooking, and Cooking Light, among other national publications.