4 Lumpia wrapper
8 oz fresh salmon
1 sheet nori(sushi seaweed)
16 spinach leaves
2 tbsp Cajun spice/blackening spice
Cut salmon in 4 strips 5 inches long. Also cut nori sheet into strips that are a little larger than the salmon. Place lumpia wrapper on board and put a strip of nori followed by a strip of salmon that is coated with blackening spice. Next add 4 spinach leaves and several cilantro leaves. Roll the lumpia up folding the sides in and put a little water on the seam to help seal it.
Preheat a small fryer to 350 degrees and drop the lumpia for 3 to 4 minutes or until golden brown.
Cut the lumpia on the bias(diagonally) and stack . Top with the dipping sauce and serve with the marinated cucumber salad.