salmon spring roll

We all get into snack ruts, but I like to make each meal a treat.  Eating small meals or snacks throughout the day is an important way to keep your blood sugars balanced, and your energy levels up.  

Springs rolls are one of my go-to snacks.  Rice paper is a great vehicle to fill with all sorts of fresh veggies, flavorful herbs, and light proteins. The options are endless! Today my combination of choice is: rich smoked salmon, creamy goat cheese, blanched asparagus, and fresh herbs.  But I promise, these rolls are fireworks of flavor! Visually, these are beautiful when sliced, but they also give you an energy boost between lunch and dinner.



Serves 4-6

  • 3 sheets spring roll rice paper (preferably brown rice paper) 
  • 6 slices (approx. 8-oz.) of smoked salmon (preferably Scottish, no sugar added, low salt)
  • 6 asparagus stalks, trimmed and blanched until al dente
  • 1/2 cup arugula, roughly chopped
  • 1/2 cup spinach, roughly chopped
  • 2 green onion sprigs, thinly sliced
  • 1/2 cup of goat cheese, crumbled
  • 1/4 cup fresh basil, leaves removed from stems
  • 1/4 cup fresh mint, leaves removed from stems
  • 1 lemon, sliced, served on the side
  • liquid aminos, served on the side

Prepare all of your ingredients to assemble the spring rolls: blanch 6 asparagus stalks, chop the arugula and the spinach, thinly slice the green onions, remove the leaves of the basil and mint from their stems, and crumble the goat cheese.

Fill a large bowl or baking dish with very warm water.  Assemble each spring roll one at a time by dipping the rice paper into the warm water for 1-2 seconds, to moisten and soften it.  Lay the moistened rice paper on a cutting board or flat surface. In the middle of the rice paper circle, lay down a few mint and basil leaves, two slices of smoked salmon, two asparagus spears, a third of the crumbled goat cheese, and a third of the spinach and arugula.  Leave two inches uncovered on either side of the filling, and about an inch on either end of the filing.  Fold the uncovered sides of the rice paper over the filling, wrap it tightly like a burrito. Repeat the process until you have three filled spring rolls. 

Slice the spring roll into halves or thirds, depending on how many people you would like to serve. Serve with freshly sliced lemon and a small dish of liquid aminos. To avoid excess sodium intake, use the liquid aminos sparingly; the salmon is salty and flavorful on its own.

Enjoy this fresh, satisfiying, and nutritious snack!