From Giant Eagle by Eating Well
- 24 thick or 36 thin asparagus spears, (about 2 pounds)
- 2 3- to 4-ounce packages smoked wild salmon
- 12 8-inch rice-paper wrappers
- 1 ripe avocado, cut into 24 slices
- 1 cup shredded carrot
- 1/2 cup chopped fresh basil
- 1/2 cup chopped fresh mint
- 1/3 cup reduced-sodium soy sauce
- 2 tablespoons orange juice
- 2 tablespoons lemon juice
- 2 tablespoons mirin
- 1/4 teaspoon crushed red pepper, or more to taste
To prepare spring rolls: Bring 1 inch of water to a boil in a large skillet. Trim asparagus spears to no longer than 6 inches; 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 6 inches 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.
Center a strip of smoked salmon in the bottom third of the wrapper, leaving a 1-inch border on either side. Arrange 4 thick (or 6 thin) asparagus spear halves (overlapping as 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 prepare 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.