Asparagus & Salmon Spring Rolls
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
Ingredients
-
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
Directions
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.
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.