Ingredients
1 tablespoon low-sodium soy sauce
1 teaspoon cayenne pepper
1/3 cup minced red onion
2 teaspoons almond oil
1 cup jicama, diced
8 ounces smoked salmon, thinly sliced
2 medium, almost-ripe avocados, pitted, peeled, and diced
12 8-inch dried rice-paper wrappers
Sweet-and-Sour Chili Sauce, for serving
Preparation
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.
