AuthorMike EgrieCategoryDifficultyIntermediate
Air Fryer Salmon and Asparagus Spring Rolls
Yields12 Servings
Prep Time20 minsCook Time14 minsTotal Time34 mins
 3 garlic cloves, minced
 2 tbsp less sodium soy sauce
 2 tbsp rice vinegar
 2 tsp cornstarch
 2 tbsp sesame oil
 2 skinless salmon filets, cut into 1/2 inch pieces (about 5 ounces each)
 ½ bunch asparagus, trimmed and sliced 1/2-inch-thick crosswise (about 1/2 pound)
 ½ cup packed chopped curly kale
 12 egg roll wrappers
 ½ cup Thai sweet chili sauce
1

In small bowl, whisk garlic, soy sauce, vinegar, cornstarch and 1/4 cup water.

2

In large skillet, heat oil over medium-high heat. Add salmon; cook and stir 3 minutes or until browned. With slotted spoon, transfer salmon to plate.

3

Add asparagus; cook and stir 3 minutes or until tender-crisp. Add kale; cook and stir 2 minutes or until wilted. Add garlic mixture; cook and stir 2 minutes or until thickened. Add salmon; cook and stir 1 minute or until heated through and internal temperature of salmon reaches 145°. Makes about 2 cups.

4

Preheat 3-quart air fryer to 400° for 5 minutes. Place wrappers on work surface with 1 corner of each facing you; place about 2 tablespoons plus 2 teaspoons salmon mixture in center of each wrapper. Brush edges of wrappers with water; fold bottom corner over filling, roll up tightly twice, fold in sides and roll up tightly. Makes 12 spring rolls.

5

Spray both sides of spring rolls with cooking spray; in 2 batches, air fry 7 minutes or until golden brown and heated through, turning once. Serve spring rolls with chili sauce.

Ingredients

 3 garlic cloves, minced
 2 tbsp less sodium soy sauce
 2 tbsp rice vinegar
 2 tsp cornstarch
 2 tbsp sesame oil
 2 skinless salmon filets, cut into 1/2 inch pieces (about 5 ounces each)
 ½ bunch asparagus, trimmed and sliced 1/2-inch-thick crosswise (about 1/2 pound)
 ½ cup packed chopped curly kale
 12 egg roll wrappers
 ½ cup Thai sweet chili sauce

Directions

1

In small bowl, whisk garlic, soy sauce, vinegar, cornstarch and 1/4 cup water.

2

In large skillet, heat oil over medium-high heat. Add salmon; cook and stir 3 minutes or until browned. With slotted spoon, transfer salmon to plate.

3

Add asparagus; cook and stir 3 minutes or until tender-crisp. Add kale; cook and stir 2 minutes or until wilted. Add garlic mixture; cook and stir 2 minutes or until thickened. Add salmon; cook and stir 1 minute or until heated through and internal temperature of salmon reaches 145°. Makes about 2 cups.

4

Preheat 3-quart air fryer to 400° for 5 minutes. Place wrappers on work surface with 1 corner of each facing you; place about 2 tablespoons plus 2 teaspoons salmon mixture in center of each wrapper. Brush edges of wrappers with water; fold bottom corner over filling, roll up tightly twice, fold in sides and roll up tightly. Makes 12 spring rolls.

5

Spray both sides of spring rolls with cooking spray; in 2 batches, air fry 7 minutes or until golden brown and heated through, turning once. Serve spring rolls with chili sauce.

Air Fryer Salmon and Asparagus Spring Rolls
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