The Dish with Anita: Avocado and Smoked Salmon spring rolls - CBS News 8 - San Diego, CA News Station - KFMB Channel 8

The Dish with Anita: Avocado and Smoked Salmon spring rolls

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SAN DIEGO (CBS 8) - This recipe requires no cooking and is fun to prepare. The smoked salmon pairs well with the fresh ingredients. You can also leave out the salmon for a vegetarian spring roll that is just as delicious.

These are great as a light lunch, midday snack or appetizer served with miso dipping sauce (recipe below.) They can be made a day ahead and stored covered in the refrigerator until ready to serve. Enjoy!


2 medium ripe, firm California Haas Avocados

2 tbsp Fresh lime juice

1/4 cup diced red onion

6 to 8 oz smoked salmon, diced

Salt, pepper

1 tsp each - garlic chili paste, fish sauce

3 tbsp each chopped - fresh basil, cilantro and Italian parsley

1 cup angel hair cabbage

1/2 red bell pepper sliced very thin

1/4 cup each -English cucumber, diced and shredded carrots

1 pkg good quality rice paper

Additional Items:


Plastic wrap

Sesame oil


Cut avocado into good sized chunks and place in a large bowl. Add lime juice and toss to coat. Next add onion, diced salmon and salt, pepper to taste. Add garlic, chili sauce and fish sauce, gently toss, cover with plastic wrap and set aside. In another mixing bowl combine remaining ingredients except rice papers, mix well and set aside while you prepare rice papers.

Brush plate with a thin coat of sesame oil (this will keep the rolls from sticking to the plate.)

Place rice papers in a shallow bowl of warm tap water until they become soft. Remove one at time and let excess water drip off. Place on plate or cutting board, and with your fingers gently smooth out any wrinkles. Place about two tablespoons of the cabbage mixture in the top portion of the rice paper to form a little bed, then place a little of the avocado-salmon mixture on top. Gently roll the edge towards you until the filling is completely covered, then fold/tuck the edges and continue rolling. Place finished rolls on prepared plate and cover with a damp paper towel to keep from drying out. Repeat steps. Cover with plastic wrap and refrigerate until ready to serve.

Serve with miso dipping sauce.

Miso dipping sauce


1/3 cup miso paste

2 tablespoons thin sliced green onion

1 tablespoon Mirin

1/2 to1 teaspoon light brown sugar

1 tablespoon toasted sesame seeds


Place the ingredients in a bowl whisk to combine. For a thinner sauce, add one tablespoon or more of hot water.

Cooking Tip:

*Prepackaged shredded coleslaw mix and carrots can be used to save time.

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