Asparagus & Salmon Spring Rolls


These spring rolls are filled with smoked salmon, tender-crisp asparagus and plenty of fresh herbs. Spring rolls look impressive when you put them out for a party, but they are actually easy to make. To simplify the process, lay out all the ingredients you need to make the rolls near your work surface before you begin.

Prep Time: Cook Time: Serves:
45 minutes 45 minutes 4


  • 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 (see Notes)1 ripe avocado, cut into 24 slices
  • 1 cup shredded carrot½ cup chopped fresh basil
  • ½ cup chopped fresh mintDipping Sauce⅓ cup reduced-sodium soy sauce
  • 2 tablespoons orange juice
    Tropicana Orange Juice Pure Premium, California$4.99Thru 05/06
  • 2 tablespoons lemon juice
  • 2 tablespoons mirin (see Notes)¼ teaspoon crushed red pepper, or more to taste


  1. Preheat oven to 400°F.
  2. To prepare cornbread croutons: cut cooled cornbread into 1-inch cubes; arrange on baking sheet. Drizzle with 1 tablespoon olive oil and toast for 10 minutes, or until lightly browned. Reserve.
  3. To prepare roasted squash: combine butternut squash, acorn squash and 1 tablespoon olive oil in bowl and toss to blend. Season with salt and black pepper; transfer to sheet pan and roast for 30 minutes or until tender, turning as needed to evenly roast. Reserve.
  4. To prepare vinaigrette: combine ½ cup olive oil, Dijon mustard, maple syrup, apple cider, cider vinaigrette, salt and black pepper in jar; close lid and shake to blend. Taste and adjust seasoning; reserve.
  5. To assemble salad: combine lettuce blend, bacon, cranberries and roasted squash in large bowl, toss with vinaigrette as needed. Add croutons and gently toss; serve immediately.