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 https://nutritiontwins.com/salmon-and-asparagus-spring-rolls/