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Asparagus & Salmon Spring Rolls

Asparagus & Salmon Spring Rolls
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WebMD Recipe from

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.

Prep: 45 minutes | Total Time: 45 minutes
  • 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
  • 1/4 teaspoon
    red pepper, crushed, or more to taste
  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.
  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.
  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.
  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.
Nutritional Information

Makes: 12 rolls
  • Calories102
  • Fat3 g
    • Saturated fat1 g
  • Cholesterol3 mg
  • Carbohydrates13 g
    • Dietary fiber2 g
  • Protein6 g
  • Sodium370 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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