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.

Body+Soul, April/May 2005


Credit: Lisa Hubbard

Recipe Summary

Makes 12 rolls


Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Notes

You can replace the jicama in this recipe with green apple. Both are sweet and crunchy in texture.