Spring Love Roll Recipe

Prep asparagus

Trim tough ends from asparagus. Bring a small pot of water to a simmer and blanch asparagus spears for 1 minute until bright green and slightly tender. Immediately transfer to an ice bath to stop cooking. Drain and pat dry. Cut each spear in half lengthwise if thick, or leave whole if thin.

Prep tuna and crab

Slice sushi-grade tuna into thin batons about 4–5 mm thick and roughly 6–8 cm long so they fit inside the roll. Halve each imitation crab stick lengthwise to make slimmer pieces that roll easily.

Season fillings

In a small bowl combine the tuna batons with toasted sesame oil, 1/4 tsp sea salt and the black pepper. Gently toss to coat. Taste a small piece and adjust (use caution with raw fish—only use sushi-grade fresh tuna).

Prepare workspace

Fill a wide shallow bowl or pie dish with warm water (not too hot) for hydrating the rice paper. Set out a clean damp kitchen towel on your work surface, the spring mix, cucumber matchsticks, avocado strips, cilantro and mint within reach. Have a plate ready for finished rolls.

Hydrate rice paper

Working one at a time, submerge a rice paper wrapper in the warm water for 6–10 seconds until it becomes pliable but still slightly firm (it will continue to soften). Remove and lay flat on the damp towel.

Assemble roll

Place a small handful (about 1/2 cup) of spring mix across the lower third of the wrapper. Arrange 1–2 tuna batons, 1 crab stick half, 1–2 blanched asparagus pieces, 2 cucumber matchsticks, and 1 avocado strip horizontally across the greens. Add a few cilantro and mint leaves if using. Sprinkle a light pinch of the remaining sea salt and a few sesame seeds over the fillings.

Roll tightly

Fold the bottom edge of the wrapper over the fillings, tuck in the sides snugly, then continue to roll upward to enclose the filling, finishing seam-side down on the plate. The wrapper will adhere and seal. Repeat with remaining wrappers and fillings to make 8 rolls.

Once all rolls are assembled, lightly brush or drizzle each roll with a tiny amount of toasted sesame oil (about 1/8 tsp per roll) to add sheen and aroma. Sprinkle remaining toasted sesame seeds over the tops for garnish.

If desired, slice each roll in half on the bias with a sharp knife moistened with water to prevent sticking, and arrange on a serving platter.

In a small bowl whisk together white miso paste, rice vinegar, soy sauce, chili garlic sauce and honey until smooth.

Slowly whisk in warm water, lime juice and the neutral oil until the sauce reaches a thick but pourable/dippable consistency. Taste and adjust: add more chili for heat, more honey for sweetness, or a splash more water to thin. If sauce is very thick, add up to 1–2 tbs additional warm water.

Transfer sauce to a small dipping bowl and serve alongside the spring love rolls.