Firecracker Salmon Rolls

Cut salmon into 1-inch strips. Heat 1 teaspoon oil in 10-inch nonstick skillet over medium heat. Cook spinach, carrot and onions in oil about 5 minutes, stirring frequently.

Add salmon and cook until no longer pink and vegetables are crisp-tender. Stir in chili paste.

Mix wine and cornstarch; stir into salmon mixture. Cook uncovered, stirring occasionally, until slightly thickened. It is up to you whether or not you want to keep the salmon pieces whole or allow them to flake, but many prefer to keep them whole.

Heat oven to 375 degrees F. Cut stack of phyllo sheets crosswise in half. Cover with waxed paper, then with damp towel to prevent them from drying out.

Place 1 half-sheet of phyllo on flat surface. Brush with small amount of oil. Top with second half-sheet of phyllo. Place about 2 tablespoons salmon mixture on short end of phyllo; shape mixture into about 4-inch log.

Roll up phyllo and salmon mixture. Twist phyllo 1 inch from each end to make firecracker shape. Place on ungreased cookie sheet. Repeat with remaining phyllo and salmon mixture.

Brush firecrackers with remaining oil. Bake 18 to 22 minutes or until phyllo is crisp and golden brown.

While firecrackers are baking, mix together soy sauce, sherry, chile paste, and garlic in a saucepan and let simmer for about 5 minutes.

Serve firecrackers with this as a dipping sauce.