Asparagus & Salmon Spring Rolls

These spring rolls are filled with smoked salmon, tender-crisp asparagus and plenty of fresh herbs. Spring rolls look impressive when you put them out for a party, but they are actually easy to make. To simplify the process, lay out all the ingredients you need to make the rolls near your work surface before you begin.

Asparagus & Salmon Spring Rolls

Photo by Henya B.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    rolls


Ingredients

  • 24

    thick 12 rolls asparagus, or 36 thin, about 2 pounds

  • 2

    (3-4 ounce) smoked wild salmon

  • 12

    (8 inch) rice-paper wrappers

  • 1

    ripe avocado, cut into 24 slices

  • 1

    cup carrot, shredded

  • ½

    cup basil, chopped fresh

  • ½

    cup mint, chopped fresh

  • cup soy sauce, reduced-sodium

  • 2

    tablespoons orange juice

  • 2

    tablespoons lemon juice

  • 2

    tablespoons mirin

  • ¼

    teaspoon red pepper, crushed, or more to taste

Directions

To prepare spring rolls: Bring 1 inch of water to a boil in a large skillet. Trim asparagus spears to no longer than 6 inches; add to the boiling water. Partially cover and cook the asparagus until tender-crisp, about 3 minutes. Drain; refresh under cold water. Cut each spear in half lengthwise. Cut salmon slices into 12 strips no longer than 6 inches each. Soak one wrapper at a time in a shallow dish of very hot water until softened, about 30 seconds. Lift out, let excess water drip off and lay on a clean, dry cutting board. Center a strip of smoked salmon in the bottom third of the wrapper, leaving a 1-inch border on either side. Arrange 4 thick (or 6 thin) asparagus spear halves (overlapping as necessary) over the salmon. Top the asparagus with 2 avocado slices, 1 tablespoon shredded carrot and about 2 teaspoons each basil and mint. Fold the wrapper over the filling and roll into a tight cylinder, folding in the sides as you go. Repeat with the remaining wrappers and filling. Cut each finished roll in half. To prepare dipping sauce: Whisk soy sauce, orange juice, lemon juice, mirin and crushed red pepper in a small serving bowl. Serve the rolls with the sauce.


Nutrition

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