Directions

In a medium saucepan heat water, ginger, garlic, and 1/2 a sliced lime until simmering begins. Add salmon, then reduce heat and cover pan. Cook for 12 minutes, until salmon is slightly pink in the middle, then put on a plate.

While the salmon cooks, halve the cucumber lengthwise, scrape out the seeds, then cut into thin strips. Slice scallions on a diagonal.

Combine vinegar, soy sauce, fish sauce, sugar, 1 tablespoon juice from remaining limes, and pepper flakes. Toss cucumber, scallions, and cabbage with 2 tablespoons sauce. Set aside.

Fill a large bowl with cool water. Immerse two spring-roll wrappers in water for about 3 minutes, until soft. Pat dry and lay flat on a work surface. Fill center with about 1/3 cup of the vegetables, then top with a few pieces of flaked salmon and cilantro leaves. Roll tightly, folding edges in, as you would a burrito. Set aside, cover with a damp towel, then repeat these steps to prepare the rest of the rolls.

Use a damp knife to slice rolls in half, and serve with remaining sauce.