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20 minute dinner recipes

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Asparagus & Salmon Spring Rolls

http://www.eatingwell.com/recipes/asparagus_salmon_spring_rolls.html

From EatingWell:  March/April 2011

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.

Makes: 12 rolls | Active Time: 45 minutes | Total Time: 45 minutes

Ingredients

Spring Rolls

Dipping Sauce

Preparation

  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.

Nutrition

Per roll : 102 Calories; 3 g Fat; 1 g Sat; 2 g Mono; 3 mg Cholesterol; 13 g Carbohydrates; 6 g Protein; 2 g Fiber; 370 mg Sodium; 263 mg Potassium

1 Carbohydrate Serving

Exchanges: 1/2 starch, 1 vegetable, 1/2 lean meat, 1/2 fat

Tips & Notes