Fresh Avocado And Smoked Salmon Spring Rolls Recipes

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FRESH AVOCADO AND SMOKED-SALMON SPRING ROLLS

Spring rolls, made with moistened rice paper wrappers, are surprisingly easy to assemble -- and are ideal for a buffet or light lunch. The filling for these rolls contains a creamy-crunchy, sweet-and-savory mix of jicama, smoked salmon, and avocado.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 12 rolls

Number Of Ingredients 9



Fresh Avocado and Smoked-Salmon Spring Rolls image

Steps:

  • Combine soy sauce, cayenne pepper, onion, and almond oil in a medium bowl. Mix well. Mix in jicama, salmon, and avocado. Cover and marinate in the refrigerator for 10 minutes.
  • Fill a medium bowl with warm water. Dip one of the wrappers in the water for 15 seconds, or until softened. Carefully transfer it to a dry work surface.
  • Arrange 2 to 3 tablespoons of the filling in an even horizontal mound just below the center of the wrapper. Roll up the rice paper to form a tight cylinder, folding in the sides about halfway. Assemble the remaining spring rolls the same way. Cover finished rolls with a damp cloth to prevent them from drying.
  • Serve fresh rolls whole or cut in half, with Sweet-and-Sour Chili Sauce.

Nutrition Facts : Calories 139 g, Fat 7 g, Protein 6 g

1 tablespoon low-sodium soy sauce
1 teaspoon cayenne pepper
1/3 cup minced red onion
2 teaspoons almond oil
1 cup jicama, diced
8 ounces smoked salmon, thinly sliced
2 medium, almost-ripe avocados, pitted, peeled, and diced
12 8-inch dried rice-paper wrappers
Sweet-and-Sour Chili Sauce, for serving

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