Asparagus and Salmon Spring Rolls Recipe

Before I went to culinary school, I worked at a recreational cooking school and event center. The center hosted singles parties complete with a make-your-own-appetizer station. At one of these events, we decided to make spring rolls. It's a popular Thai restaurant appetizer, but we knew many people had no idea how to make them. What better way to get people talking to one another, we thought.

We were right, it definitely got people interacting. Those who had made spring rolls before swooped in to save the poor souls who ended up staring perplexedly at a pile of ingredients sitting on top of a dry rice-paper wrapper, wondering what the heck they were supposed to do next. I'd venture to guess more than one phone number was exchanged at the spring-roll station.

And I hope more than one person came to the same realization I did when I made them at home for the first time: they are so easy to make. And you can put anything your heart desires into them.

Are you ready to try your hand at making spring rolls? Here's what to do:

1. Get your ingredients together. You'll need spring-roll wrappers plus whatever ingredients you want to fill your spring rolls. Shrimp, cellophane noodles and fresh herbs are traditional, but experiment with your favorite shredded vegetables, lean meats, tofu -- whatever sounds good to you.

2. Soak one spring-roll 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 ingredients in the bottom third of the wrapper, leaving a 1-inch border on either end.

4. Fold the wrapper over the filling.

5. Start rolling into a tight cylinder.

6. Stop rolling about halfway to fold in both sides.

7. Continue rolling until the spring roll is a tight cylinder.

8. Assemble the remaining spring rolls the same way. Keep the finished rolls covered with a damp cloth to prevent them from drying out. Cut each finished roll in half just before serving, if desired, and enjoy!

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.

Asparagus and Salmon Spring Rolls

    Prep Time: 45 minutes

    Cook time: 10 minutes

    Yield: Makes 12 rolls

Asparagus and Salmon Spring Rolls Ingredients

    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

    1/2 cup chopped fresh basil

    1/2 cup chopped fresh mint

    Dipping Sauce

    1/3 cup reduced-sodium soy sauce

    2 tablespoons orange juice

    2 tablespoons lemon juice

    2 tablespoons mirin (see Notes)

    1/4 teaspoon crushed red pepper, or more to taste

Asparagus and Salmon Spring Rolls Directions

    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.

    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.

    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.

    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 soak briefly 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.

Recipe Nutrition

Per roll: 102 calories; 3 g fat (1 g sat, 2 g mono); 3 mg cholesterol; 13 g carbohydrate; 0 g added sugars; 6 g protein; 2 g fiber; 370 mg sodium; 263 mg potassium

Nutrition Bonus: Vitamin A (44 percent daily value), Folate (19 percent dv)

1 Carbohydrate Servings

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

Spring Rolls, Asparagus and Salmon Spring Rolls, Thai

 

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Asparagus & Salmon Spring Rolls - Try Your Hand At Making Spring Rolls

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