What's This?
Serving size 12
Prep Time
Total Time


2 lb 24 thick or 36 thin asparagus spears (about 2 pounds)8 oz 2 3- to 4-ounce package smoked wild salmon12 8-inch rice-paper wrappers (see Notes)1 ripe avocado, cut into 24 slices1 cup shredded carrot½ cup chopped fresh basil½ cup chopped fresh mint


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.


⅓ cup reduced-sodium soy sauce
2 Tbsp orange juice
2 Tbsp lemon juice
2 Tbsp mirin (see Notes)
¼ tsp crushed red pepper, or more to taste


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.

Notes: Rice-paper wrappers are translucent, round sheets made from rice flour. They need to briefly soak in warm water to make them soft and pliable before using. Find them in the Asian section of large supermarkets or at Asian food stores.

Mirin is a low-alcohol rice wine essential to Japanese cooking. Look for it in the supermarket with other Asian ingredients. An equal portion of dry sherry or white wine with a pinch of sugar may be substituted.

To Make Ahead: Individually wrap in parchment or wax paper and refrigerate for up to 4 hours.

More From Kitchen Daily:

Red Cabbage Salad with Crispy Spring Onions and Potato Sticks Red Cabbage Salad with Crispy Spring Onions and Potato Sticks
Red Cabbage Salad with Crispy Spring Onions and Potato Sticks
Roast Chicken Panzanella Roast Chicken Panzanella
Roast Chicken Panzanella
Ultimate Oven Clambake Ultimate Oven Clambake
Ultimate Oven Clambake

Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 12 Total

  • Calories 102 5%
  • Calories from fat 27 1%
  • Total Fat 3gm 15%
  • Sodium 370mg 8%
  • Total Carbohydrates 13gm
  • Fiber 2gm
  • Protein 6gm
  • Cholesterol 3mg 4%

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Appetizer, Diabetic, Gluten Free, Healthy, Low Carb, Low Cholesterol, Low Fat, Vegetable, Salmon, Asian, Spring, Summer, Bridal Shower, Mother's Day, Baby Shower, Housewarming

Terms of Service | Privacy Policy Corporate Site | Advertise With Us