Smoked Salmon and Asparagus Spring Rolls
These spring rolls are filled with tender asparagus, smoked salmon and plenty of fresh herbs. Spring rolls look impressive when you put them out for a party and they are quite easy to make.
- 24 thick or 36 thin asparagus spears (about 850 grams)
- 225 g smoked salmon
- 12 x 20cm rice-paper wrappers
- 1 ripe avocado, cut into 24 slices
- 1 cup grated carrot
- ½ cup chopped fresh basil
- ½ cup chopped fresh mint
For dipping sauce
- ⅓ cup soy sauce
- 2 tablespoons orange juice
- 2 tablespoons lemon juice
- 2 tablespoons mirin
- ¼ teaspoon crushed red pepper, or more to taste
- Bring 2 - 3 cm of water to a boil in a large skillet. Trim asparagus spears to no longer than 15 cm; 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 15 cm 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.
- Centre a strip of smoked salmon in the bottom third of the wrapper, leaving a 2 cm border on either side. Arrange 4 thick (or 6 thin) asparagus spear halves (overlapping if 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 make the 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.