Fish

Asparagus and Salmon Spring Rolls takes several minutes to prepare.

Asparagus and Salmon Spring Rolls takes several minutes to cook.

Asparagus and Salmon Spring Rolls makes 12 servings.

The ingredients for Asparagus and Salmon Spring Rolls are:

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

Here is how you make Asparagus and Salmon Spring Rolls:

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 ServingsNumber of Servings: 12Recipe submitted by SparkPeople user SUSANKDRAKE.

The nutritional information for Asparagus and Salmon Spring Rolls is:

• 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