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    You are in: Home / Recipes / Karenrose's Asparagus Spring Rolls Recipe
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    Karenrose's Asparagus Spring Rolls

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    Chef #782749 Photogardener's Note:

    Here is another favorite from friend Karen. Her Hubby does lots of salmon fishing so she found this recipe and gave it to us. I think you could use chicken in place of the salmon. She said the original recipe was from a Better Homes & Garden magazine

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    Serves: 8


    Units: US | Metric


    1. 1
      In a small mixing bowl combine cream cheese, snipped chives, milk, dill, garlic, lemon juice, and pepper; set aside.
    2. 2
      In a large pot bring 3 quarts water and the olive oil to boiling; add salt and lasagna noodles. Cook noodles for 10 to 12 minutes or until pasta is nearly tender.
    3. 3
      Meanwhile, snap off and discard woody bases of asparagus. If necessary, trim asparagus to 5-inch lengths. Add asparagus to pasta; cook 3 minutes more. Drain; rinse with cold water. Drain again and pat pasta dry with paper towels.
    4. 4
      Spread about 2 tablespoons of the cream cheese mixture evenly over each lasagna noodle.
    5. 5
      Divide salmon evenly among the noodles, placing a single layer of salmon on each noodle. Place 3 asparagus spears on one end of each noodle, letting the tips extend beyond the edge.
    6. 6
      Roll up each noodle. Tie with a fresh chive. Stand spring rolls upright to serve, if desired. Makes 8 side-dish servings.

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    Nutritional Facts for Karenrose's Asparagus Spring Rolls

    Serving Size: 1 (127 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 205.3
    Calories from Fat 74
    Total Fat 8.2 g
    Saturated Fat 3.7 g
    Cholesterol 21.5 mg
    Sodium 342.8 mg
    Total Carbohydrate 21.4 g
    Dietary Fiber 1.7 g
    Sugars 1.1 g
    Protein 11.3 g

    The following items or measurements are not included:


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