Asparagus & Salmon Spring Rolls

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 188.2
  • Total Fat: 2.7 g
  • Cholesterol: 13.0 mg
  • Sodium: 1,552.7 mg
  • Total Carbs: 25.2 g
  • Dietary Fiber: 1.2 g
  • Protein: 11.7 g

View full nutritional breakdown of Asparagus & Salmon Spring Rolls calories by ingredient

Number of Servings: 12


    12 thin Asparagus Spears

    24 oz Smoked Salmon

    12 Rice paper Wrappers

    1 Avacado

    1 C. Shredded Carrot

    1/2 C. Basil

    1/2 C. Mint

    Dipping Sauce:
    1/3 C. Low sodium Soy Sauce

    2 TBSP Orange Juice

    2 TBSP Lemon Juice

    2 TBSP Mirin

    Red Pepper to taste


To prepare spring rolls: Bring 1 inch water to boil in large skillet. Trim asparagus spears to no longer than 6 inches. Add to boiling water. Partially cover and cook the asparagus until tender. Drain. Cut each spear in half lengthwise. Cut salmon slices into 12 strips.
Soak one wrapper at a time in shallow dish of very hot water until soft. Lift out let excess water drip off and lay on a clean 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 asparagus spear halves over the salmon. Top the asparagus with 2 avadado slices, 1 TBSP, shredded carrot and 2 tsp each of basil and mint. Fold wrapper over the filling and roll into a tight cylinder, folding in the sides as you go. Repeat.

Dipping sauce: Wisk soy sauce, orange juice, lemon juice, mirin and crushed red pepper in bowl.

Serving Size: 12 Servings

Number of Servings: 12

Recipe submitted by SparkPeople user SUSANKDRAKE.

TAGS:  Fish |

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