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Asparagus & Salmon Spring Rolls

Victoria Abbott Riccardi
  • 45 minutes
  • Serves 12

INGREDIENTS

2

3- to 4-ounce packages Salmon, smoked wild

1

Avocado, cut into 24 slices, ripe

1/2 cup

Basil, fresh

1 cup

Carrot

1/2 cup

Mint, fresh

24

Thick or 36 thin asparagus spears (about 2 pounds)

1

Dipping sauce

2 tbsp

Lemon juice

2 tbsp

Mirin

1/3 cup

Soy sauce, reduced-sodium

1/4 tsp

Red pepper

12

8-inch rice-paper wrappers

2 tbsp

Orange juice

1

Spring rolls