Asparagus & Salmon Spring Rolls

Makes 12 rolls
From Eating Well Magazine

Spring Rolls:
*2 lbs asparagus spears
*2 3-4 oz. packages smoked wild salmon
*12 8-inch rice-paper wrappers
*1 ripe avocado, cut into 24 slices
*1 cup shredded carrot
*1/2 cup basil, chopped
*1/2 cup mint, chopped

Dipping Sauce:
*1/3 cup reduced-sodium soy sauce
*2 tbsp orange juice
*2 tbsp lemon juice
*2 tbsp sherry or white wine
*1/4 tsp crushed red pepper
To prepare spring rolls:
Bring 1" water to boil in a large skillet. Trim asparagus spears to no longer than 6 inches; add to boiling water. Partially cover and cook the asparagus until tender-crisp, about 3 minutes. Drain; refresh under cold water. Cut each spear in half lengthwise. Cut salmon slices into 12 strips no longer than 6" each.

Soak one wrapper at a time in a shallow dish of very hot water until softened, about 30 seconds. Lift out, let excess water drip off and lay on a clean, dry cutting board. Center a strip of salmon in the bottom third of the wrapper, leaving a 1" border on either side. Arrange 4-6 asparagus spear halves (overlapping as necessary) over the salmon. Top the asparagus with 2 avocado slices, 1 tbsp carrot and 2 tsp each basil and mint. Fold the wrapper over the filling and roll into a tight cylinder, folding in the sides as you go. Repeat with the remaining wrappers and filling. Cut each finished roll in half.

To prepare dipping sauce:
Whisk sauce ingredients in a small bowl. Serve sauce with the rolls.