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.
- 24 thick 12 rolls asparagus, or 36 thin, about 2 pounds
- 2 3- to 4-ounce smoked wild salmon
- 12 8-inch rice-paper wrappers
- 1 ripe avocado, cut into 24 slices
- 1 cup carrot, shredded
- 1/2 cup basil, chopped fresh
- 1/2 cup mint, chopped fresh
- 1/3 cup soy sauce, reduced-sodium
- 2 tablespoons orange juice
- 2 tablespoons lemon juice
- 2 tablespoons mirin
- 1/4 teaspoon red pepper, crushed, or more to taste
- Step 1
- 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.
- Step 2
- 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.
- Step 3
- 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.
- Step 4
- 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.
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