Asparagus & Salmon Spring Rolls

Asparagus & Salmon Spring Rolls

2 Reviews
From: EatingWell Magazine, 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.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • Spring Rolls
  • 24 thick or 36 thin asparagus spears (about 2 pounds)
  • 2 3- to 4-ounce packages smoked wild salmon
  • 12 8-inch rice-paper wrappers (see Notes)
  • 1 ripe avocado, cut into 24 slices
  • 1 cup shredded carrot
  • ½ cup chopped fresh basil
  • ½ cup chopped fresh mint
  • Dipping Sauce
  • ⅓ cup reduced-sodium soy sauce
  • 2 tablespoons orange juice
  • 2 tablespoons lemon juice
  • 2 tablespoons mirin (see Notes)
  • ¼ teaspoon crushed red pepper, or more to taste


  • Active

  • Ready In

  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.
  • Make Ahead Tip: Individually wrap in parchment or wax paper and refrigerate for up to 4 hours.
  • 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.
  • People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition information

  • Serving size: 1 roll
  • Per serving: 102 calories; 3 g fat(1 g sat); 2 g fiber; 13 g carbohydrates; 6 g protein; 78 mcg folate; 3 mg cholesterol; 2 g sugars; 0 g added sugars; 2,211 IU vitamin A; 8 mg vitamin C; 28 mg calcium; 1 mg iron; 354 mg sodium; 263 mg potassium
  • Nutrition Bonus: Vitamin A (44% daily value), Folate (20% dv)
  • Carbohydrate Servings: 1
  • Exchanges: ½ starch, 1 vegetable, ½ lean meat, ½ fat

Reviews 2

April 27, 2011
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By: EatingWell User
Excellent...with a few minor changes The rolls themselves were tasty and delicious. I wouldn't necessarily make them with asparagus again though, because making a clean bite of asparagus is tough with your teeth; it often left strands/threads hanging. I mixed up some of the filling ingredients (mint, basil and carrot) so they weren't in "stacks" and pretty looking like the picture but they tasted better than restaurant rolls that individualize the compartments of ingredients. Two drawbacks: one, WAY too much mint. The mint really is overpowering; I got a superfresh batch of mint, but that can't explain it all. I recommend using a 1mint to 3 or 4 basil ratio, less if you're not a big mint fan. This was a total miss on EatingWell's part. Secondly, the sauce was GARBAGE. I mean utter garbage. It was way too thin and totally unlike a restaurant sauce. I threw it out and found this from CookingLight: # 1 tablespoon sugar # 2 tablespoons rice wine vinegar # 2 tablespoons fresh lime juice (about 1 lime) # 1 teaspoon chile paste with garlic (such as sambal oelek) # 1 teaspoon low-sodium soy sauce The chili paste/chili garlic sauce (I used Sriracha) is definitely what was needed, as well as less soy sauce and some sugar. I used splenda in one batch and used sugar in another batch; they taste the same. I also used lime juice in one and lemon in the other; lime tastes better but I have lemon on hand more, so feel free to use lemon if its what you have. I also m
March 27, 2011
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By: ewright781
Yummy I added cucumber to the roll and wasabi to the soy sauce and it was great! Pros: Great for spring Cons: It was the first time I'd used rice paper so it was a learning experience. Definitely, use just warm water not very hot or it will curl up.
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