Asparagus and Avocado Spring Rolls with Citrus Dipping Sauce

By Julia Mueller | Last Updated: May 15, 2014

Asparagus and Avocado Spring Rolls with Citrus Dipping Sauce

Asparagus and Avocado Spring Rolls with Citrus Dipping Sauce
If you’re anything like me, you’d walk to the edge of the universe for a good spring roll. Or perhaps take the more effective route and call in a takeout order. But if you’re really feeling frisky, you can try your hand at making spring rolls at home! They’re easy and fun for the whole family, and you can put a wide variety of fresh produce in them. And don’t get me started on the dipping sauce!

Since it’s spring, it’s only appropriate that we enjoy spring rolls with fresh spring produce. It’s like eating chili when it’s chilly outside and popsicles when it’s hot. It’s just something we do. We spring roll in the spring.

Asparagus and Avocado Spring Rolls with Citrus Dipping Sauce
I love spring rolls for a number of reasons. First, the tasty ingredients. This one includes in-season asparagus, butter lettuce, and avocado–a simple yet tasty combination with great texture. Second, the dipping sauce! For this recipe, I thought a light citrus dipping sauce would go well with the asparagus, but you can also make the peanut sauce from Kiersten’s Crispy Tofu Sandwiches with Ginger-Peanut Sauce recipe. Dipping sauces are as good as gold in my book. Third, spring rolls are like miniature burritos. Anything remotely resembling a burrito is also as good as gold!

If you’ve never made spring rolls, there’s no need to be intimidated!  Although the spring roll wrappers can be a little tricky to get used to, they are very easy to work with once you get the hang of them. You simply heat up a saucepan of water to just below a boil and get one wrapper wet at a time. I’ve found that quickly rolling the edges of the wrapper in water works well and prevents the wrapper from collapsing onto itself.

How to Roll a Spring Roll
You lay the wrapper flat on a cutting board or a piece of parchment paper and stack the filling ingredients on top of each other. You then take the top part of the wrapper and fold it all the way over the filling, followed by folding in the two sides of the wrapper, and then rolling the spring roll over the rest of the wrapper so that it’s completely encased. What happens next is a double-dipping spring-roll-ravaging fiesta of deliciousness.

Where do you find spring roll wrappers and vermicelli noodles? I got mine from the ethnic section at my local grocery store. If your local chain store doesn’t carry them, you should be able to find them at an Asian grocery store or Whole Foods.

Whatever you fancy in your spring roll, roll it up!

Go to Asparagus and Avocado Spring Rolls with Citrus Dipping Sauce recipe

Asparagus and Avocado Spring Rolls with Citrus Dipping Sauce

Prep Time:

30 minutes

Cook Time:

5 minutes

Total Time:

35 minutes

Yield:

10 spring rolls

ingredients:

    For the Citrus Dipping Sauce:

  • 1 teaspoon orange zest
  • 3 tablespoons fresh orange juice
  • 2 tablespoons lemon juice
  • 2 tablespoons liquid aminos or low sodium soy sauce
  • 1 teaspoon chili garlic sauce (see note)
  • For the Spring Rolls:

  • 10 asparagus spears, tough ends removed
  • 20 leaves butter lettuce, hard ribs removed
  • 2 avocados, sliced
  • 2 ounces bean or rice vermicelli noodles
  • 10 large basil or mint leaves
  • 10 spring roll wrappers
Print recipe

instructions:

    To prepare the Citrus Dipping Sauce:

  1. Stir together all ingredients for the sauce in a small bowl and refrigerate until ready to use.
  2. To prepare the Asparagus and Avocado Spring Rolls:

  3. Add a few inches of water to a wide, shallow saucepan and bring to a full boil. Add the asparagus spears and cook until bright green but still crunchy on the inside, about 2 minutes. Drain the water and place the asparagus on a plate. Refrigerate until completely cool. Once cool, cut the asparagus spears in half.
  4. Fill the saucepan with water and bring it to a full boil, then add the vermicelli noodles. Cook for 45 seconds to 1 minute, or until the noodles are soft. Drain the water and keep the noodles in a colander.
  5. Fill the saucepan with 1 to 2 inches of water and bring to almost a boil. Remove from heat. Carefully and quickly lay one spring roll wrapper on top of the water, just until the full surface of the wrapper touches the surface of the water and it becomes pliable. Remove the wrapper from the water and place it on a smooth cutting board or a piece of parchment paper.
  6. Place two pieces of asparagus in the center of the wrapper, followed by the vermicelli noodles, two thick pieces of avocado, and one basil or mint leaf. Roll up one lettuce leaf and place it on top of the avocado. Wrap the spring roll tightly. Repeat for remaining ingredients.
  7. Serve immediately with Citrus Dipping Sauce or wrap rolls individually in plastic wrap and refrigerate.

notes:

You can replace the chili garlic sauce with 1 clove garlic and 1/4 teaspoon red pepper flakes

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Comments

Yes and yes! I hope you give them a go! If I can roll a spring roll, you can too, m’dear! I inherited the chopsticks from an old college roommate, but I think you can still find them at World Market 😉

Hello!

Asparagus and avocado are my new two best friends this year. Putting them in everything. I like the “good for me fat” in avocado. I refuse to be afraid of good fats!! I like nuts and avocado and prefer that you don’t include calorie info. Who cares if it’s good for you!!

But like you said, spring rolls are intimidating for an up-and-coming cook like myself. But you’re directions are so clear. It’s time to give them a whirl! So springy =)

I’m ALL ABOUT avocado fat…in fact, I pretty much consider avocados to be calorie-less because of their health benefits and because they’re too flipping tasty to pass up. So happy you like the idea of these rolls and I hope you try them out!

It typically takes me multiple rice wrapper collapses each time I make spring rolls and I definitely end up with unsightly ones, but yup – they’re so worth the effort!

Thanks, Courtney! I’ve always been a big fan of sushi rolls that have asparagus and avocado so I figured they’d be wonderful together in a spring roll. xoxo

I’m trying them tonight! I love springrolls, asparagus and avocado so I’m sure they’ll be awesome! I would have never thought of this stuffing by myself so I’m glad you shared this recipe! I might add a bit of red cabbage in it too since I have some in the fridge.

So happy to hear it, Nina!! Red cabbage would be awesome! I was going to add cabbage, myself, but I had extra butter lettuce in my fridge, ha! Let me know how you like them! 😀

I LOVED them! Probably the best springrolls I had! They were super fresh and filling. I used red cabbage and romaine and added a bit of Thai basil and they were perfect! So was the dipping sauce. Thank you again!

Yippy!! I’m so glad you enjoyed them! I just love how simple they are and all of the textures and flavors combined. Thanks, Nina, and hope you had an excellent weekend! 😀

These look amazing. I have some rice wrappers as well that I have been waiting to use. As the hot weather approaches I will put them to use. I love the veggie choice of the spring rolls. You can’t really go wrong with any combination really!!

You said it! I seriously think you could put any veggie (and fruit) combo in spring rolls and have them turn out fantastically. I love the avocado and the asparagus together. 🙂

I generally can’t understand eating spring rolls in winter either! I mean, sometimes I do it, but I don’t understand it. But they definitely feel more right in the spring!

Exactly 🙂 As soon as spring hits, I crave spring rolls non-stop. I’m thinking my next spring roll venture will need to include mango, avocado, and cabbage….mmmmmm!!

Sara, I’m so glad you made and enjoyed the spring rolls! I feel like I could eat them on a weekly basis! They’re definitely lots of fun and are an excellent change-up to my regular meals 🙂

Hi, I don’t know who you are, or where you come from, but I just made these and I ate 5 by myself. There are 5 left in the fridge for my Husband, and he’s lucky I have dessert to make/consume still. The flavors in my mouth are lingering, the party that was over too soon. Be still my heart, for I have fallen for a recipe.

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