Salmon and Asparagus Spring Rolls

We believe that every day is the perfect time to share some of our favorite recipes using fruits and veggies that are in season. There are so many wonderful foods that are in season ranging from lemons and dill to fennel and arugula—and we can’t help but want to cook with them all!

Spring_rolls

One of our mom’s favorite veggies happens to be in season: ASPARAGUS! There are so many different ways to prepare asparagus and each way is better than the next. On top of being a delicious vegetable, it is also full of folic acid (so if you are trying to get pregnant enjoy loading up on it! J ), vitamin A, and vitamin C. Here is one of our favorite asparagus recipes. Enjoy!

Salmon and Asparagus Spring Rolls

There are so many ways to enjoy this recipe!  We often add lots of different veggies–below you’ll see the original recipe but we also often swap in purple cabbage, cucumber–you name it for some of the other veggies and also sometimes even make it an all veggie roll!

Ingredients:

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
  • 1/2 cup of mint, chopped
  • 1/2 cup of basil, chopped

SAUCE:

  • 2 tbs of orange juice
  • 2 tbs of lemon juice
  • 1/2 cup of low sodium soy sauce
  • 2 tbs of mirin (low-alcohol rice wine)
  • 1/4 tsp of crushed red pepper to taste

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.

To make the sauce, whisk together the orange juice, lemon juice, soy sauce, mirin, and red pepper; serve as a dipping sauce to the rolls.

These are absolutely delish! And what makes them taste even better? Knowing that each roll is only 100 calories! Woohoo!

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Have you ever made spring rolls? What ingredients do you put in yours?

 

Salmon and Asparagus Spring Rolls
 
Ingredients
  • 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
Instructions
  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.

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