Salmon and Asparagus Spring Rolls
  • Rolls:
  • 2, 3 ounce packages of smoked salmon
  • 36 thin (2 lbs) asparagus spears
  • 12, 8 inch pieces of rice paper
  • 1 cup of shredded carrots
  • 1 ripe avocado, cut into 24 pieces
  • ½ cup of mint, chopped
  • ½ cup of basil, chopped
  • SAUCE:
  • 2 tbs of orange juice
  • 2 tbs of lemon juice
  • ½ cup of low sodium soy sauce
  • 2 tbs of mirin (low-alcohol rice wine)
  • ¼ tsp of crushed red pepper to taste
  1. To make spring rolls, start by boiling 1 inch of water in a skillet. Cut asparagus spears into no longer than 6 inch pieces and add them to the skillet. Cook until asparagus is tender-crisp for about 2-3 minutes, drain and rinse under cool water, and cut each spear in half lengthwise. Take salmon, and cut it into 12 strips no longer than 6 inches long. Soak each rice paper wrapper in hot water for about 30 second until softened and lay on a clean cutting board. On top of each paper place one strip of salmon, 6 strips of asparagus, 2 avocado slices, 1 tbs of shredded carrots, 2 tsp of basil, and 2 tsp of mint. Fold wrap into a cylinder and serve.
Recipe by Nutrition Twins at