The Toronto Summer Roll (v) (gf) Recipe

Trim and blanch asparagus

Trim the woody ends from the asparagus spears. Bring a medium pot of salted water to a boil, add asparagus and blanch for 1 minute until bright green and slightly tender. Immediately transfer to an ice bath (bowl of ice water) to stop cooking. Drain and pat dry. If spears are very thick, halve lengthwise.

Slice mango and avocado

Peel and slice the mango into 8 long, even strips about 1/2 inch wide. Halve and pit the avocado, then slice into 8 similar-length strips. Lightly brush avocado slices with a few drops of lemon juice to slow browning (optional).

If using salad leaves, wash and dry them thoroughly. Roughly tear larger leaves so they fit inside the rice paper without folding awkwardly.

In a small bowl combine 1/2 cup mayonnaise, 1 tablespoon finely chopped fresh dill, 1 teaspoon lemon juice, 1 teaspoon olive oil and 1/2 teaspoon honey or agave (if using). Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Whisk until smooth and taste; adjust lemon, salt or honey to preference. Chill until ready to serve.

Set up an assembly station: a shallow wide bowl of warm water (large enough to fit one rice paper wrapper), a clean damp kitchen towel or cutting board and all prepared fillings within reach. Have the cream cheese in a small bowl and stir to soften if needed.

Soften rice paper

Dip one rice paper wrapper into the warm water for about 8–12 seconds, lifting and turning so it softens evenly but is not overly limp. Lay the softened wrapper flat on the damp towel or board.

Add cream cheese base

Place a heaped tablespoon (about 12–13 g) of softened cream cheese roughly 2 inches from the edge of the wrapper closest to you and spread into a thin log about 3–4 inches long. This anchors the fillings and adds creaminess.

Layer fillings

On top of the cream cheese log, arrange 1 asparagus spear (whole or halved lengthwise for thick spears), one mango strip and one avocado strip. Add a small handful (about 1–2 tablespoons) of salad leaves if using. Sprinkle a pinch of chopped fresh dill (about 1/4 teaspoon) over the fillings.

Roll

Fold the bottom edge of the wrapper up over the fillings, tuck tightly, then fold in the left and right sides and continue to roll away from you to form a tight cylinder. The cream cheese helps seal the edge; if needed, moisten the top edge of the wrapper with a little water to finish sealing. Place seam-side down on the towel. Repeat with the remaining wrappers and fillings to make 8 rolls.

Trim the ends of each roll slightly with a sharp, wet knife for a clean presentation, or slice each roll in half on the diagonal to make 16 pieces. Arrange on a serving platter.

Garnish the rolls with a sprinkle of sesame seeds and extra dill sprigs. Serve immediately with the chilled dill mayo and lime wedges on the side for squeezing over the rolls.

If making ahead, wrap individually in plastic wrap and store in the refrigerator up to 4 hours; do not freeze. Prepare the dill mayo up to 24 hours ahead and keep chilled.