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
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
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