Smoked Salmon Cream Cheese Rice Paper Wraps W/Mango Jalepeno Dipping Sauce

Gluten Free is just a perk with this delicious "Philadelphia Style" rice paper roll. Makes 2 servings but I bet you can't eat just one! The Mango dipping sauce has just the right amount of kick from the minced jalapeño.

• 8 oz sliced smoked salmon
• 1/2 cup of bean sprouts
• 4 green onions, sliced
• 1/2 cup shredded cabbage or kale
• 8 tablespoons cream cheese
• 4 rice paper spring roll rounds

Wet the rice paper rounds. Place the salmon and 2 tablespoons of  cream cheese in the center and spread a little. Top with remaining ingredients. Roll, folding in the sides as you roll. Wet end to seal. Makes 4 rolls.

Mango Jalapeño Dipping Sauce
2 cups packed diced mango (about 2 medium ripe mangoes)
1 small red bell pepper, minced
1 jalapeño pepper, minced
1 scallion, minced
4 teaspoons fresh lime juice
1 teaspoon salt

Add the mango to food processor and puree until smooth.Transfer to a medium mixing bowl and add the scallion, red pepper,  jalapeño and lime juice. Combine and season with salt to taste. Cover and keep refrigerated until ready to use.